Pinto Bean Soup ~
This easy and budget-friendly soup made with canned beans and fresh veggies is ready to serve in about 30 minutes!
Serve with tortilla chips and Homemade Guacamole for a delicious, Mexican-inspired dinner!
Pinto Bean Soup with Canned Beans
As a home cook who has been making plant-based and vegetarian meals for over 13 years, I know how important it is to have easy recipes that don’t compromise on flavor or satisfaction. Pinto bean soup is one of those dishes that comes together quickly, but still offers deep, comforting flavors. It’s a versatile recipe that can be adapted to suit various tastes, and it’s made from simple ingredients that are likely already in your kitchen.
No pinto beans in the pantry? Maybe you’ve got black, kidney, or cannellini beans; this soup is very forgiving, and any of these will all work in a pinch.
Ingredients for Pinto Bean Soup
You will need the following:
- Olive Oil – Adds richness to the base and helps sauté the veggies for a flavorful start.
- Yellow Onion – Provides a savory sweetness that brings depth to the soup.
- Carrots – Natural sweetness and a bit of texture that perfectly complement the beans.
- Pinto Beans – Tender and creamy, these beans give a hearty, satisfying texture that makes the soup feel filling.
- Broth – The base of the soup that ties everything together. Both vegetable and chicken-style broth work beautifully here.
- Seasonings – For savory flavor and earthy warmth that rounds out the soup.
- Bay Leaf – A simple addition that helps elevate the soup with a subtle depth. Just don’t forget to remove it before serving!
- Cilantro – Fresh cilantro adds a pop of brightness and freshness.
Optional Add-Ins
Any of these ingredients can be added during Step #2. Save any cheese to sprinkle on just prior to serving.
- Corn – fresh or frozen
- Peppers – chopped green bell pepper, poblano, or jalapeno
- Tomatoes – drained diced tomatoes or chunky tomato salsa
- Plant-Based Sausage – cooked vegan chorizo adds a smoky flavor
- Cheese – cheddar or Mexican blend
How to Make Pinto Bean Soup
STEP ONE: Cook the Onion and Carrots. Set a large soup pot over medium-high heat and add the olive oil. When the oil is hot, add the onion and carrots. Cook for 2 minutes, stirring frequently until softened.
STEP TWO: Add the Beans. Stir in the pinto beans with liquid, chicken-style broth, garlic powder, oregano, thyme, black pepper, and bay leaf. Bring just to a boil then reduce the heat to a simmer. Cover and cook for 20 minutes. Remove and discard the bay leaf.
STEP THREE: Add Creamy Texture. Use a potato masher or immersion blender to mash about 1/4 of the beans. Adjust seasoning to taste.
STEP FOUR: Finish and Serve. To serve, ladle into soup bowls, sprinkle with cilantro, and serve hot.
More Mexican Recipes You’ll Love!
- Taco Soup
- Pinto Bean and Rice Soup
- Ranchero Rice and Beans
- Rice and Bean Tostadas
- Slow Cooker Pinto Beans
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Pinto Bean Soup Recipe
Ingredients
- 1 teaspoon olive oil
- 1/2 cup yellow onion chopped
- 1/2 cup carrots chopped
- 5 15-ounce cans pinto beans, with liquid
- 4 cups chicken-style broth or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- 1/4 cup cilantro chopped
Instructions
- Set a large soup pot over medium-high heat and add the olive oil. When the oil is hot, add the onion and carrots. Cook for 2 minutes, stirring frequently until softened.
- Stir in the pinto beans with liquid, chicken-style broth, garlic powder, oregano, thyme, black pepper, and bay leaf. Bring just to a boil then reduce the heat to a simmer. Cover and cook for 20 minutes. Remove and discard the bay leaf.
- Use a potato masher or immersion blender to mash about 1/4 of the beans. Adjust seasoning to taste.
- To serve, ladle into soup bowls, sprinkle with cilantro, and serve hot.
Nutrition
This post was updated on March 27, 2025.
Katie Jacques
This pinto bean soup recipe is fantastic. The flavors are great and it’s super filling!