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.

Course Soup

Cuisine American

Keyword bean soups, pinto beans

Prep Time 15

Cook Time 51

Total Time 1 6

Servings

Calories 306kcal

Author Elizabeth Rodriguez

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