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Pinto Bean Soup

Pinto Bean Soup

This comforting and nutritious Pinto Bean Soup is perfect for chilly days, packed with flavor and healthy ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pinto beans (cooked or canned) Use canned for convenience or cook your own from dried.
  • 1 can fire-roasted tomatoes
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 bell pepper (diced)
  • 1 carrot (diced)
  • 4 cups vegetable broth Use low-sodium if preferred.
  • 1 tablespoon olive oil
Spices
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional) Can also use other herbs for garnish.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add diced onion, garlic, bell pepper, and carrot, and sauté until softened.
Cooking
  1. Stir in cumin and chili powder, cooking for 1 minute to release flavor.
  2. Add pinto beans, fire-roasted tomatoes, and vegetable broth, then bring to a boil.
  3. Reduce heat and simmer for 20-30 minutes to blend flavors. Season with salt and pepper to taste.
Serving
  1. Serve hot, garnished with fresh cilantro if desired.

Notes

Feel free to customize with additional vegetables or proteins. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.