Pinto bean soup is a warm, comforting bowl of rich, earthy flavors. The beans become tender and creamy while the onion, bell pepper, and carrots add sweet depth. Spices like cumin and chili powder give a gentle, smoky warmth. This simple soup fills the kitchen with a cozy, homey aroma and makes a hearty meal any night of the week. If you enjoy bold, comforting bowls, you might also like this cheeseburger soup for another twist on a satisfying soup.
Recipe Information
- Prep Time: 8 hr 15 min (includes overnight soak; about 15 minutes active)
- Cook Time: 1 hr 15 min (simmering time)
- Total Time: 9 hr 30 min
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 190 kcal (approximate)
- Protein: 11 g
- Carbohydrates: 34 g
- Fat: 1.5 g
- Fiber: 10 g
- Sugar: 4 g
- Sodium: 350 mg (varies with broth and added salt)
Why Make This Pinto Bean Soup
This pinto bean soup is simple and filling. It uses pantry staples and needs little hands-on time. The beans give a creamy texture and nutty taste once cooked. Vegetables add sweetness and color. The spices bring warmth without heat. It’s great for meal prep, budget-friendly, and freezes well. The soup warms you on cold nights and pairs well with fresh bread or a crisp salad.
How to Make Pinto Bean Soup
Start by soaking and rinsing the beans for a smooth, even texture. Cook the beans low and slow so they become tender and creamy. Add vegetables early for sweetness and body. Season with cumin and chili powder for depth. Taste and adjust salt at the end. Finish with fresh cilantro for bright herbal notes.
Ingredients:
1 cup dried pinto beans, 6 cups water or vegetable broth, 1 onion, chopped, 2 cloves garlic, minced, 1 bell pepper, chopped, 2 carrots, sliced, 1 tsp cumin, 1 tsp chili powder, Salt and pepper to taste, Fresh cilantro for garnish
Directions:
Step 1: Preparation
Rinse the pinto beans and soak them overnight in water. Drain and rinse the beans before cooking. Chop the onion, bell pepper, and carrots. Mince the garlic.
Step 2: Mixing
In a large pot, combine the drained beans, 6 cups water or vegetable broth, chopped onion, minced garlic, chopped bell pepper, and sliced carrots. Stir briefly to distribute ingredients.
Step 3: Cooking
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low. Add 1 tsp cumin, 1 tsp chili powder, and salt and pepper to taste. Cover the pot and let it simmer gently for about 1 to 1.5 hours, stirring occasionally, until the beans are tender and the soup has thickened to your liking.
Step 4: Finishing
Taste and adjust the seasoning if necessary. Remove from heat. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.
How to Serve Pinto Bean Soup
Serve the soup hot in deep bowls. Add a squeeze of lime or a drizzle of olive oil for brightness. Offer crusty bread, cornbread, or tortilla chips for dipping. Top with shredded cheese, sour cream, or avocado slices for richness. For a lighter meal, pair with a green salad or roasted vegetables.
How to Store Pinto Bean Soup
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 4 days.
- Freezer: Cool completely and freeze in freezer-safe containers or bags for up to 3 months. Leave some headspace for expansion.
- Reheating: Thaw overnight in the fridge or reheat from frozen over low heat, adding a splash of water or broth if the soup is too thick. Heat until steaming hot.
Expert Tips for Perfect Pinto Bean Soup
- Soak the beans overnight to shorten cooking time and improve digestibility. For a quick soak, boil beans 2 minutes, then remove from heat and soak 1 hour.
- Use low-sodium vegetable broth to control salt. Add salt at the end to avoid over-seasoning.
- Sauté the onion and garlic for 3–4 minutes before adding liquids if you want a deeper, sweeter base.
- If the soup is too thin after cooking, mash a cup of beans against the side of the pot to thicken it naturally.
- Check beans for doneness early — older beans may take longer to soften.
- Add a bay leaf or a splash of apple cider vinegar for extra depth of flavor. Remove the bay leaf before serving.
Delicious Variations
- Smoky Chipotle: Add 1 chopped chipotle in adobo and a teaspoon of smoked paprika for a smoky kick.
- Tex-Mex: Stir in corn, black beans, and a handful of chopped cilantro. Serve with tortilla strips and lime wedges.
- Creamy Soup: Blend half the soup with an immersion blender until smooth, then stir it back in for a creamier texture.
- Vegetable-Loaded: Add diced potatoes, zucchini, or kale in the last 20 minutes of cooking for extra veggies.
- Meat Option: Brown 8 ounces of ground turkey or chorizo first, then proceed with the recipe for added protein and flavor.
Frequently Asked Questions
Q: Do I have to soak dried pinto beans?
A: Soaking is recommended. It reduces cooking time and helps beans cook evenly. It also reduces some compounds that can cause gas. If you forget, use a quick soak (boil 2 minutes, remove from heat, let sit 1 hour) or cook beans longer until tender.
Q: Can I use canned pinto beans instead of dried?
A: Yes. Substitute two 15-oz cans (drained and rinsed). Reduce the liquid to about 4 cups and cook only long enough for the vegetables to soften, about 20–30 minutes.
Q: How can I make the soup spicier?
A: Add chopped jalapeño, a pinch of cayenne, or chopped chipotle in adobo. Add small amounts, taste, then adjust. Fresh hot peppers add bright heat; dried chiles add smoky heat.
Q: Why are my beans still hard after cooking?
A: Hard beans can result from old beans, insufficient soak, or very hard water. Try cooking longer, adding a pinch of baking soda (very little), or using filtered water. Fresh dried beans cook faster.
Q: Can I freeze this soup with dairy toppings?
A: Don’t freeze with dairy toppings like sour cream or avocado. Add those fresh when serving. The base soup freezes well. For a richer texture after thawing, stir in a splash of cream or coconut milk while reheating.
Q: What can I serve with this soup to make it a complete meal?
A: Pair with cornbread, a green salad, or grain like rice or quinoa. Add a side of roasted vegetables or top with shredded chicken for extra protein.
Conclusion
This pinto bean soup is simple, comforting, and full of homey flavors. It’s easy to make, stretches a little pantry-friendly ingredients into a satisfying meal, and leaves the kitchen smelling delicious. Try the recipe as written, then make one of the variations to suit your taste. For another tasty take on pinto bean stew and ideas on spices, see Elavegan’s pinto bean soup recipe. Enjoy a warm bowl and don’t be afraid to experiment—this soup rewards small tweaks with big flavor.
Print
Pinto Bean Soup
- Total Time: 570 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm, comforting bowl of pinto bean soup filled with rich, earthy flavors and a delicate spice blend.
Ingredients
- 1 cup dried pinto beans
- 6 cups water or vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 carrots, sliced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the pinto beans and soak them overnight in water. Drain and rinse the beans before cooking. Chop the onion, bell pepper, and carrots. Mince the garlic.
- In a large pot, combine the drained beans, 6 cups water or vegetable broth, chopped onion, minced garlic, chopped bell pepper, and sliced carrots. Stir briefly to distribute ingredients.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low. Add the cumin, chili powder, and salt and pepper to taste. Cover the pot and let it simmer gently for about 1 to 1.5 hours, stirring occasionally, until the beans are tender and the soup has thickened to your liking.
- Taste and adjust the seasoning if necessary. Remove from heat. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.
Notes
Soak beans overnight for better texture, and adjust seasoning to taste at the end of cooking.
- Prep Time: 495 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 4g
- Sodium: 350mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
