Pinto Bean and Rice Soup ~
Simple and satisfying, this soup combines tender beans, fluffy rice, and fragrant herbs for a cozy meal.
Serve with warm tortilla chips and homemade guacamole.
Cozy Pinto Bean Soup Recipe
I like this recipe because it relies on pantry staples with a few fresh ingredients and comes together with minimal effort. Pinto beans and rice create a hearty base, while the aromatic blend of oregano, thyme, and garlic add depth and warmth.
This soup is great for a quick, budget-friendly meal after a busy day or when you’re craving something cozy and comforting. It’s a complete meal that feels both satisfying and wholesome.
Ingredients for Pinto Bean and Rice Soup
You will need the following:
- 1 teaspoon olive oil
- 1/2 cup yellow onion, chopped
- 1 cup long grain white rice, uncooked
- 4 (15-ounce) cans pinto beans, with liquid
- 4 cups vegan chicken-style 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
Ingredient Notes
- Pinto Beans: Canned pinto beans are convenient and provide a creamy texture. If using dried beans, they will need to be soaked and cooked before adding to the soup.
- Uncooked Rice:White rice is used for its quick cooking time and neutral flavor, but you can substitute with brown rice for a nuttier taste, adjusting the cooking time accordingly.
- Broth: Vegan chicken-style broth adds a depth of flavor. Vegetable broth can be used, if preferred, but may require additional seasoning.
- Herbs: Dried oregano and thyme are classic in Mexican-inspired dishes, bringing warmth and earthiness.
- Bay Leaf: Adds subtle earthy flavor; remove before serving.
- Fresh Cilantro: For a pretty pop of color just before serving.
How to Make Pinto Bean and Rice Soup
STEP ONE: Sauté Aromatics. Heat olive oil in a large soup pot over medium-high heat. Add the chopped onion and cook for 3 minutes, stirring frequently until softened.
STEP TWO: Add Rice. Add the uncooked rice. Stir to coat it in the oil and cook for 1 minute, until just lightly toasted.
STEP THREE: Combine Ingredients. Add the pinto beans with their liquid, chicken-style broth, garlic powder, oregano, thyme, black pepper, and bay leaf. Stir to combine.
STEP FOUR: Simmer. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender.
STEP FIVE: Final Touches. Remove and discard the bay leaf. Adjust seasoning to taste.
STEP SIX: Serve. Ladle into bowls, sprinkle with chopped cilantro, and serve hot.
FAQ
- Can I use dried pinto beans instead of canned? Yes, dried pinto beans can be used, but will result in a thinner soup because it won’t have the liquid from the canned beans. If you prefer to use dried beans, cook them until tender according to package directions before adding them to the soup. This will add more cooking time but provide a fresh, hearty flavor. To achieve a similar thickness to canned beans, mash a portion of the cooked beans before adding them to the soup. This will release starches and help thicken the soup naturally.
- Can I substitute brown rice? Yes, but it will require a longer cooking time. Follow the time give on the package to ensure the rice is fully cooked.
- What other beans can I use? Black beans or kidney beans can be substituted for pinto beans for a different flavor profile while keeping the soup hearty and filling.
- Can I make this soup in advance? Yes, this soup can be made ahead of time. Reheat it on the stove over low heat, adding a bit more broth because the soup does thicken overnight.
Storage
- Refrigerator: Store leftovers in an airtight container. Reheat on the stovetop or in the microwave.
- Freezer: Cool the soup completely before transferring to freezer-safe containers. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra broth as needed.
More Recipes You’ll Love!
- Seasoned Pinto Beans
- Red Beans and Brown Rice
- Slow Cooker Black Beans and Rice
- Spanish Yellow Rice
- Pinto Bean Soup
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop | YouTube
Pinto Bean and Rice Soup
Ingredients
- 1 teaspoon olive oil
- 1/2 cup yellow onion chopped
- 1 cup long grain white rice uncooked
- 4 (15-ounce) cans pinto beans, with liquid
- 4 cups chicken-style 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
- Heat olive oil in a large soup pot over medium-high heat. Add the chopped onion and cook for 3 minutes, stirring frequently until softened.
- Add the uncooked rice. Stir to coat it in the oil and cook for 1 minute, until just lightly toasted.
- Add the pinto beans with their liquid, chicken-style broth, garlic powder, oregano, thyme, black pepper, and bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender.
- Remove and discard the bay leaf. Adjust seasoning to taste.
- Ladle into bowls, sprinkle with chopped cilantro, and serve hot.
Leave a Reply