pinto bean soup recipe
The Best pinto bean soup recipe
What I love most about this recipe is how it’s packed with fiber and plant-based protein, making it a great way to keep everyone full and energized. It’s also naturally gluten-free, so it’s a safe choice for those with dietary restrictions. Plus, it’s easy to customize—add a little smoked paprika for depth, swap in fresh cilantro for brightness, or even throw in a handful of spinach if you’re feeling adventurous. Whether it’s a slow Sunday dinner or a quick lunch after school, this soup is always a hit, and it’s the kind of meal that feels like a hug in a bowl.
Classic Pinto Bean Soup with Smoky Spices
A hearty, comforting soup packed with tender pinto beans, warm spices, and a touch of smokiness. Perfect for chilly evenings or a cozy meal with family.
🥘Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes with green chiles
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 1 cup vegetable broth
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro, chopped
👨🍳Directions
-
1
In a large pot, heat olive oil over medium heat. Add diced onion, bell pepper, and garlic. Cook until softened, about 5 minutes. -
2
Stir in diced tomatoes (with juice), pinto beans, diced tomatoes with green chiles, cumin, smoked paprika, bay leaf, and vegetable broth. Bring to a boil. -
3
Reduce heat to low, cover, and simmer for 25–30 minutes, until beans are tender and flavors meld. Remove bay leaf before serving. -
4
For serving, ladle soup into bowls and top with shredded cheese and fresh cilantro if desired.
🔧Equipment
- Large pot
- Wooden spoon
- Measuring cups
- Colander
📊Nutrition Facts (per serving)
📝Notes
- For extra depth, add a pinch of chili powder or a dash of hot sauce at the end.
- Use canned beans for convenience, but fresh pinto beans work too—just soak them overnight and cook for 1.5 hours.
Watch Video Of How Classic Pinto Bean Soup with Smoky Spices Works
❓ Frequently Asked Questions About Pinto Bean Soup with Smoky Spices
1. What is the best way to prepare dried pinto beans for this soup?
Soak the dried pinto beans overnight in cold water to reduce cooking time. Drain, then simmer in fresh water for about 1.5 to 2 hours until tender. For extra flavor, use the soaking water in the soup instead of fresh water.
2. Can I use canned pinto beans instead of dried?
Yes, you can use canned pinto beans, but drain and rinse them thoroughly to remove excess salt. Simmer them for about 10 minutes to break down any texture differences before adding to the soup.
3. What substitutions can I make for the onion and garlic?
If you don’t have fresh onions or garlic, use 1 tablespoon of onion powder or ½ teaspoon garlic powder. For a milder flavor, skip them entirely, but the soup will taste less aromatic.
4. How do I adjust the spice level in this soup?
The soup has a mild heat from the chipotle peppers in adobo. For extra spice, add more chipotle peppers or a pinch of cayenne. For less heat, reduce the number of peppers or remove seeds before chopping.
