This Pinto Bean Soup brings exceptional flavor and nutrition in every delicious bite!
Move over black bean soup. There’s another bowl in town called pinto bean soup. Packed with flavor and wholesome goodness, one spoonful is all you need to see why people who try it once make it time and time again. Although you can prepare pinto beans in many ways, including refried and simmered with spices, nothing tops this bowl full of unbeatable goodness.
Have I piqued your interest? I hope so. It’s easy for me to tell you that a recipe is good, but sometimes, you have to make it for yourself to discover the truth. In this case, all you have to do is read the ingredient list. With onions, garlic, corn, cumin, oregano, smoked paprika, vegetable broth, fire-roasted tomatoes, and pinto beans, you can already see how much flavor is infused into every delectable bite.
Although I love to cook, I love writing even more. So, if my words paint you a vivid picture, I’ve accomplished my goal. You see, it’s not often that I want to delve into poetry when describing a recipe, and I’m certainly fighting the urge right now. I’ve had many versions of black bean, split pea, and lentil soup. However, something special about the blend of spices in this recipe hits that sweet spot.
This soup is so good that people will think you let it simmer on the stove for hours to develop all that flavor. No one will believe that it took only 10 minutes of prep time and 25 minutes to cook. That’s OK; they don’t need to believe you to enjoy the soup. Just point them to this recipe, and we’ll do the convincing for you.
Is Pinto Bean Soup Healthy?
Pinto beans pack a lot of fiber and protein, and using a low-sodium broth keeps salt levels down. Meanwhile, onions, garlic, and tomatoes provide abundant vitamins, minerals, and antioxidants. This soup is vegetarian, and without the cheese and sour cream, it is ideal for vegans. It is naturally gluten-free, too.
How To Make Pinto Beans Less Gassy
Yes, we’re going there because this question about beans is often asked. We may love the taste and how good they are for the body, but let’s face it: Beans make people gassy. When using canned beans, the first step is to drain and rinse them thoroughly. Keep rinsing until the water runs clear. That eliminates all that starch buildup in the bean liquid.
Cooking with herbs and spices can help break down the fermentable fibers that produce gas. You can also use a teaspoon of baking soda in the soup. Taking digestive enzymes before you eat foods that cause gas, especially those designed to reduce gas (Beano), can help you enjoy pinto bean soup without worry.
INGREDIENTS
- 1 1/2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 cup fresh corn kernels
- 3/4 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 1/4 cups vegetable broth
- 3 cans (15 oz each) pinto beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- Salt and pepper to taste
- Fresh chopped cilantro for garnish
- Shredded cheese for garnish
- Sour cream for garnish, optional
INSTRUCTIONS
Sauté
Cook onions and garlic with spices.
Simmer
Combine broth, beans, corn, and tomatoes; cook.
Season
Adjust flavors and serve. Serve with shredded cheese and fresh cilantro on top.
Devour!
FAQs & Tips
As with many soups, this one tastes even better the second day. The more time the flavors have to meld, the better the taste. Refrigerate leftovers in an airtight container for up to 4 days.
This soup freezes so well that you might consider making a double batch. Let it cool before placing it in the fridge overnight. Once cold, put the soup into freezer containers and freeze it for up to 3 months. Defrost overnight and reheat when ready to serve.
My favorite option, which doesn’t require adding other ingredients, is puréeing or blending about one-third of the soup to thicken the base. You can also make a slurry with 1-2 teaspoons of cornstarch, tapioca starch, or arrowroot with a bit of cold water and stir it into the soup.
You can add anything you want to the soup. I like to add finely chopped celery, carrots, and mushrooms. You can also add diced potatoes, chopped spinach, or kale.
Serving Suggestions
I like to serve the soup with an array of toppings so everyone can choose what they like. Chopped cilantro, green onions, jalapeños, and diced avocado are great options. If you have family members who want to add spice to their meals, consider offering some Roasted Tomato Salsa or Jalapeño Salsa on the side. A spoonful or two mixed in helps add tasty heat to the soup. Serve this tasty Cornbread Casserole on the side for a complete meal.
Pinto Bean Soup
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1/2 cup fresh corn kernels
- 3/4 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 2 1/4 cups vegetable broth
- 3 cans 15 oz each pinto beans drained and rinsed
- 1 can 15 oz fire-roasted diced tomatoes
- Salt and pepper to taste
- Fresh chopped cilantro for garnish
- Shredded cheese for garnish
- Sour cream for garnish optional
Instructions
-
Add oil to a large pot over medium heat. When the oil is hot, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
-
Stir in cumin, oregano, and smoked paprika, cooking for about 1 minute until fragrant.
-
Add vegetable broth, pinto beans, corn, and fire-roasted tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to meld.
-
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a sprinkle of cheese. Optionally, put a dollop of sour cream on top, too.
Nutrition
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