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Pinto Bean Soup

Pinto Bean Soup

This comforting and flavorful Pinto Bean Soup is packed with nutrients and bursting with spices, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 2 cups pinto beans (cooked or canned)
  • 1 can fire-roasted tomatoes
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 bell pepper (diced)
  • 1 carrot (diced)
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 tablespoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Sauté the Vegetables
  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion, garlic, bell pepper, and carrot, and sauté until softened.
Add Seasoning & Ingredients
  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.
Simmer & Serve
  1. Reduce heat and simmer for 20–30 minutes to blend flavors.
  2. Season with salt and pepper to taste.
  3. Serve hot, garnished with fresh cilantro if desired.

Notes

For a spicier kick, add diced jalapeños or cayenne pepper. Feel free to use other beans such as black beans or kidney beans. For a creamier texture, blend a portion of the soup and stir it back into the pot.