Pinto Bean Soup ~
This easy and budget-friendly soup is ready to serve in about 30 minutes!
Serve with tortilla chips and guacamole or Beefy Black Bean Nachos for a delicious, Mexican-inspired dinner!
Pinto Bean Soup Recipe
I like this recipe because it’s made with pantry and fridge staples that are flavorful and filling. This soup can also be easily customized with other varieties of beans. 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:
- 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 vegan 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
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 both work well
- Peppers – chopped green bell pepper, poblano, or jalapeno
- Tomatoes – drained diced tomatoes or chunky tomato salsa
- Vegan Sausage – cooked vegan chorizo adds a smoky flavor
- Vegan Cheese – shredded dairy-free cheddar or Mexican blend cheese
How to Make Pinto Bean Soup
STEP ONE: 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: 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: Use a potato masher or immersion blender to mash about 1/4 of the beans. Adjust seasoning to taste.
STEP FOUR: To serve, ladle into soup bowls, sprinkle with cilantro, and serve hot.
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Pinto Bean Soup
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 vegan 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.
Katie Jacques
This pinto bean soup recipe is fantastic. The flavors are great and it’s super filling!