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–+ servings
xican Pinto Bean Soup

Creamy Mexican Pinto Bean Soup That's Hearty and Healthy

This Creamy Mexican Pinto Bean Soup is a comforting, healthy, and quick meal packed with flavor and nutrients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Any vegetable oil is a suitable substitute.
  • 1 Onion Yellow or white onion works best.
  • 14 oz can Fire-roasted Tomatoes Fresh roasted tomatoes can be used for a brighter taste.
  • 3 cloves Garlic (minced) Fresh garlic is preferred for the best taste.
  • 2 small Carrots (peeled and diced) Bell peppers work as a tasty alternative.
  • 1 medium Potato (peeled and diced) Sweet potato is a healthy substitution.
  • 1 teaspoon Dried Oregano Italian seasoning can be used instead if needed.
  • 1 teaspoon Ground Cumin Coriander can be an interesting substitute.
  • 1 teaspoon Smoked Paprika Regular paprika is an option though it won’t be as rich.
  • Red Pepper Flakes To taste, omit for a milder soup.
  • 2 Bay Leaves (optional) Don’t forget to remove them before serving.
  • 2 cups Vegetable Broth Homemade broth enhances flavor or you can use water.
  • 2 cans Pinto Beans (drained and rinsed) For a fresher taste, consider using cooked dried beans.
  • Salt and Pepper To taste, crucial for flavor enhancement.
Optional Garnish
  • Fresh Herbs Cilantro or parsley for a pop of freshness.
  • Lime Wedges A squeeze adds brightness to the soup.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 chopped onion and sauté for 4-5 minutes until it is soft and translucent.
  2. Stir in a 14 oz can of fire-roasted tomatoes, 3 minced garlic cloves, 2 diced carrots, and 1 diced potato along with 1 teaspoon each of dried oregano, ground cumin, and smoked paprika. Cook for another 1-2 minutes until aromatic.
  3. Add 2 cups of vegetable broth and toss in 2 optional bay leaves. Bring to a gentle boil over medium-high heat. Reduce to low and simmer for 10-15 minutes.
  4. Add 2 cans of drained and rinsed pinto beans to the pot. Cook for an additional 10 minutes, stirring occasionally.
  5. For a creamier texture, use an immersion blender to partially puree the soup directly in the pot.
  6. Taste the soup and adjust with salt, pepper, and a splash of lime juice. Remove the bay leaves, then serve hot, garnished with fresh herbs and lime wedges.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 400mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

This soup stores well and can be refrigerated or frozen for later enjoyment. Garnish with fresh herbs and lime just before serving for the best flavor.

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