This pinto bean soup recipe is wholesome and full of flavor. We use canned pinto beans to keep things quick and easy, but add fresh vegetables, herbs, and spices to give it that homemade taste. It’s a budget-friendly meal that’s simple to make, perfect as a starter soup or a wholesome meal any night of the week.
What’s great about this recipe
- Using canned beans cuts the cooking time so you get all the flavor without the long soak, making this a quick and easy recipe for busy weeknights.
- It makes a fantastic starter soup for Southwestern-style meal or serve it with crunchy tortilla chips for a light main dish or delicious lunch.
- It’s a satisfying soup that’s made with easy-to-find, budget-friendly ingredients.
- You can leave it chunky or purée it and customize the toppings to suit your taste.
Ingredients
- Beans – This creamy soup is made with two cans of pinto beans. Use your favorite brand. Pinto beans are great because they’re cheap and tasty. Stock up when they’re on sale and use them to make this soup or some delicious homemade refried beans.
- Oil – We use olive oil, but you can use any oil that’s good for sautéing.
- Produce – Onion and garlic add flavor, while the potato adds body. Yellow or white onions work best, and for the potato, we use a large russet, but yellow or red potatoes will work too.
- Spices – A simple combination of chili powder, cumin, and black pepper season the soup beautifully.
- Pantry – From the pantry you’ll need broth and tomato paste. We use chicken broth, but you can substitute vegetable broth if you prefer.
- Optional garnish ideas – Try crumbled white cheese (queso fresco), parsley, cilantro, sour cream, shredded Monterey Jack cheese, or avocado slices.
- See the recipe card for quantities and preparation.
How to make pinto bean soup
- Heat the olive oil in a large pot over medium heat. Add the onions and cook for 3 minutes, stirring often, until they start to soften. Add the garlic, tomato paste, chili powder, cumin, and black pepper. Cook for 1 minute, stirring frequently.
- Add the pinto beans and chicken broth to the pot. Raise the heat and bring the liquid to a boil. Then, cover the pot, lower the heat to medium-low, and simmer for 10 minutes. Stir occasionally and adjust the heat as needed to keep it at a simmer.
- Add the potatoes, raise the heat to high, and bring the liquid to a boil. Lower the heat to medium-low, cover, and simmer for 30 minutes until the beans and potatoes are tender. Taste and add salt if needed. As a reference, we added a pinch to ours.
- To thicken the soup, mash or process it as desired. Remove the pot from the heat and let it cool slightly. Use a masher, sturdy whisk, or immersion blender to mash the potatoes and beans until you reach your preferred consistency (chunky or smooth). Serve and garnish with your favorite toppings.
Storing and reheating instructions
- Refrigerator: Allow the soup to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.
- Freezer: To freeze, let the soup cool completely and place it in a freezer-safe container, leaving 1-2 inches of space for expansion. Freeze for up to 2 months.
- Reheating Instructions:
- Microwave: Transfer the soup to a microwave-safe dish. If the soup has thickened, add 1-2 tablespoons of broth to loosen it. Cover and heat in 1-minute intervals, stirring in between, until heated through. Make sure it reaches an internal temperature of 165°F.
- Stovetop: Place the soup in a saucepan over medium heat. Stir occasionally until it’s heated through and reaches 165°F. You can add 1-2 tablespoons of broth if the soup thickens too much.
- For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Use reduced-sodium broth and beans if you are sensitive to salt. Adjust the salt at the end if needed.
- Keep the potato pieces small, about ½-inch cubes, and make sure they are roughly the same size so they cook evenly.
- For a vegetarian option, swap out the chicken broth for vegetable broth without sacrificing flavor.
- If the soup is too thick after mashing or processing, add broth a tablespoon or two at a time, stirring in between, until the desired consistency is reached. Heat on medium-low to low until warmed through.
Canned bean recipes are a lifesaver when money is tight—they’re budget-friendly and nourishing. Plus, starting with precooked beans saves time. If you enjoyed this soup, try our creamy black bean soup, hearty chickpea soup, and white bean soup. They’re all delicious and made with canned beans.
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📖 Recipe
Pinto Bean Soup
This pinto bean soup recipe is wholesome and full of flavor. We use canned pinto beans to keep things quick and easy, but add fresh vegetables, herbs, and spices to give it that homemade taste.
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Onion diced
- 2-3 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- ½ teaspoon Chili Powder
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 2 (15-ounce) cans Pinto Beans, drained and rinsed
- 4 cups Chicken Broth or Vegetable Broth for a meatless option
- 1 large Potato 10-12 ounces, peeled and cut into ½-inch cubes (Russet, Yellow, or Red)
- Optional topping: crumbled white cheese queso fresco, chopped parsley, cilantro, sour cream, shredded Monterey jack cheese, avocado slices
Instructions
- Heat the Olive Oil in a large pot over medium heat.
- When the oil is hot but not smoking, add the diced Onion. Cook for 3 minutes, stirring often, until it starts to soften.
- Add the Garlic, Tomato Paste, Chili Powder, Cumin, and Black Pepper. Cook for 1 minute, stirring frequently.
- Add the Pinto Beans and Chicken Broth to the pot. Raise the heat and bring the liquid to a boil (about 3-4 minutes).
- Cover the pot, lower the heat to medium-low, and simmer for 10 minutes. Adjust the heat as needed to maintain a simmer.
- Add the Potatoes, raise the heat to high, and bring the liquid to a boil (about 2-3 minutes). Lower the heat to medium-low, cover, and simmer for 30 minutes, until the Beans and Potatoes are very tender. They should break apart easily when pressed with a fork or spoon.
Mash or process the soup
- Remove the pot from the heat and wait until the soup stops simmering. Use a masher or sturdy whisk to smash the Potatoes and Beans to your desired consistency.
- Alternatively, use an immersion blender. Leave the soup chunky or blend it until smooth, depending on preference.
- Taste and add salt if needed. (As a reference, we added a pinch to ours.)
- Serve the soup and garnish it with your favorite toppings.
Notes
- Use reduced-sodium broth and beans if you're sensitive to salt. Adjust salt at the end if needed.
- Cut potatoes into ½-inch cubes and keep them uniform for even cooking.
- For a vegetarian option, swap chicken broth for vegetable broth. If the soup is too thick after processing, add a tablespoon or two of broth, stirring in between each addition, until the desired consistency is reached.
Nutrition
Calories: 306kcalCarbohydrates: 53gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 1484mgPotassium: 1085mgFiber: 12gSugar: 5gVitamin A: 145IUVitamin C: 10mgCalcium: 136mgIron: 4mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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