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4.8 from 60 votes

Pinto Bean Soup

This Pinto Bean Soup is a healthy one-pot weeknight meal made from pinto beans, fire-roasted tomatoes, onions, garlic, and seasonings.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 276 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced (yellow or white)
  • 4 cloves garlic, minced
  • 1 tablespoon ancho chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 2 cups vegetable broth
  • 3 (15-ounce) cans pinto beans, drained and rinsed (about 4 ½ cups cooked pinto beans)
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 tablespoon lime juice
  • salt and black pepper, to taste
  • optional garnish: chopped cilantro, cotija cheese, sliced radishes,

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add onions and cook for 5 minutes, stirring frequently, until translucent and beginning to caramelize.
  3. Add in garlic, chili powder, cumin, paprika, coriander and oregano. Stir and cook for 30 seconds.
  4. Add the broth, pinto beans and diced tomatoes. Stir to combine and bring to a boil.
  5. Lower heat to simmer, cover and cook for 20 minutes, stirring occasionally.
  6. Remove the pot from the heat. Using an immersion blender or regular stand blender, carefully blend the soup until it reaches the consistency you want. (I prefer to blend about half of the soup so there's a mix of smooth and chunky.)
  7. Add the lime juice and season with salt and pepper to taste.
  8. Garnish with chopped cilantro, cotija cheese and sliced radishes. Serve with tortilla chips and enjoy!

Notes

  • Ancho chili powder is used in this recipe to give the soup a sweet and smoky flavor, but if you don't have any, you can use regular chili powder.
  • If you don't have fire-roasted diced tomatoes, you can use regular diced tomatoes or any flavor variety that you have in your pantry.
  • To make this soup heartier, add in some chopped bacon when cooking the onions.
  • To make it spicy, add in a chopped serrano pepper or jalapeno pepper.

Nutrition Information

Serving 1/8th of recipe Calories 276kcal (14%) Carbohydrates 49g (16%) Protein 15g (30%) Fat 3g (5%) Saturated Fat 1g (5%) Sodium 337mg (14%) Potassium 767mg (22%) Fiber 16g (64%) Sugar 3g (6%) Vitamin A 767IU (15%) Vitamin C 5mg (6%) Calcium 110mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 276

% Daily Value*

Serving 1/8th of recipe
Calories 276kcal 14%
Carbohydrates 49g 16%
Protein 15g 30%
Fat 3g 5%
Saturated Fat 1g 5%
Sodium 337mg 14%
Potassium 767mg 16%
Fiber 16g 64%
Sugar 3g 6%
Vitamin A 767IU 15%
Vitamin C 5mg 6%
Calcium 110mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.