A simple soup to make that’s thick, creamy, and always hits the spot!
There aren’t a lot of bells and whistles to this pinto bean soup. But if there’s one thing it does have, it’s FLAVOR! The soup is mostly made up of simple ingredients. But that simplicity is what makes it such a great soup. It doesn’t take long to make, yet it offers a lot of versatility to make it just how you like it.
I know most people probably don’t get too excited about pinto beans. But when you throw in some onion, garlic, oregano, chili powder, diced tomatoes, and a few other ingredients, you get a diverse flavor profile.
You also get a soup that’s surprisingly creamy and rich, not to mention vegan-friendly! Just swap the sour cream garnish for your favorite plant-based alternative. For my friends who like to eat meat, this soup reaches new highs when you stir in some mini meatballs or sausage chunks!
Is Pinto Bean Soup Healthy?
In addition to being vegan-friendly, pinto bean soup has a lot of nutritional value. Thanks to the beans, the soup is an excellent source of plant-based protein and fiber. The tomatoes, onion, and garlic all add extra antioxidants, and the tomatoes in particular also add vitamin C and potassium.
While the amount of sodium in this recipe is perhaps a tad high for some people, the soup is overall low in fat and calories, making it a great option for virtually every diet.
Toss It In the Pot
As mentioned, this is a rather versatile recipe, simply because it’s made to have one or two extra ingredients added to the pot that aren’t in the recipe. For example, anyone who likes their soup to have a little kick to it can add cayenne powder, hot sauce, or jalapeños. Meanwhile, vegetable lovers can add carrots, celery, scallions, or corn kernels to the pot with the other vegetables. If you want to experiment further, I would suggest garnishing the soup with avocado slices, broken up tortilla chips, or a little shredded cheese, which can all add a little more flavor and texture to the soup.
INGREDIENTS
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 2 cups vegetable broth
- 3 cups pinto beans, drained and rinsed
- 1 cup diced tomatoes
- Salt and pepper to taste
INSTRUCTIONS
Sauté
Cook onions and garlic until soft.
Spice
Add cumin, chili powder, and oregano.
Simmer
Combine all ingredients and simmer.
Devour!
FAQs & Tips
In an airtight container, pinto bean soup can be stored in the refrigerator for at least 3 days after cooking. This soup also freezes well, so it can be stored in the freezer for up to 3 months. Just thaw in the refrigerator overnight before reheating.
Adding rice, lentils, or potatoes is a good way to make this pinto bean soup thicker. You can also try blending or mashing some of the beans before returning them to the pot, as this will also help thicken the sauce without adding extra ingredients.
Who says you can’t enjoy soup all year round?! I love cold soups in the hot summer months, especially because they take similar ingredients but the flavor is so, so different. I love a gazpacho, so to make this soup similar, blend the soup to a smooth, silky texture, and strain it if it’s too thick. Chilled soups benefit from a touch of brightness, so add some lime or lemon juice to cut through the richness of the beans, and garnish with fresh herbs like cilantro and raw veggies like cucumber.
Serving Suggestions
Bread and butter is always a good complement to a bowl of soup. If you’d like to go a step further, perhaps a light sandwich can make it feel more like a full meal. In that case, I would recommend either a Chicken Pesto Sandwich or a Cottage Cheese Sandwich. You also can’t go wrong with an Air Fryer Grilled Cheese, which will never stop being the ultimate companion to a bowl of hot soup.
Pinto Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 2 cups vegetable broth
- 3 cups pinto beans drained and rinsed
- 1 cup diced tomatoes
- Salt and pepper to taste
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until onion is translucent.
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Stir in cumin, chili powder, and oregano, and cook for another minute until fragrant.
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Add vegetable broth, pinto beans, and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
-
Season with salt and pepper to taste. Serve hot, optionally garnished with fresh cilantro or a dollop of sour cream.
Nutrition
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