Why You’ll Love This Recipe
I keep coming back to this soup because it checks every box. It’s filling without being heavy, completely plant-based, and incredibly flavorful. The spices add warmth and depth, while the creamy texture — achieved by blending part of the soup — makes each spoonful feel indulgent. Plus, it’s naturally gluten-free, dairy-free, and low in fat. I can serve it with fresh herbs, a squeeze of lime, or even a sprinkle of chili flakes when I’m in the mood for a kick.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 tablespoon olive oil
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1 medium onion, diced
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1 (14 oz) can fire-roasted tomatoes
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3 garlic cloves, minced
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2 small carrots (about 150g), peeled and diced
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1 medium potato (about 135g), peeled and diced
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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Red pepper flakes, to taste
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2 bay leaves (optional)
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2 cups vegetable broth
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2 (14 oz) cans pinto beans, drained and rinsed
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Salt and pepper, to taste
Directions
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I start by heating olive oil in a large pot over medium-high heat. I add the diced onion and sauté for about 4–5 minutes, stirring frequently until it starts to soften.
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I stir in the fire-roasted tomatoes, minced garlic, carrots, potato, oregano, cumin, smoked paprika, and red pepper flakes. I let the mixture cook for 1–2 minutes, just until fragrant.
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Then I pour in the vegetable broth and add bay leaves for extra flavor. I bring everything to a boil, then cover and simmer for 10–15 minutes.
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I add the pinto beans and continue cooking for another 10 minutes or until all the vegetables are soft. I stir occasionally to keep it from sticking.
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Once cooked, I pour about half of the soup into another pot and blend it using an immersion blender until smooth. I then return it to the main pot and stir everything together for a creamy-meets-chunky texture.
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I taste and adjust the seasoning with salt, pepper, or extra spices, and sometimes a splash of lime juice for brightness.
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I serve it warm, garnished with fresh herbs, and enjoy every rich, smoky bite.
Servings and timing
This recipe makes about 6 generous servings. With only 15 minutes of prep and 30 minutes of cooking, it’s ready in 45 minutes total — perfect for busy weeknights or a simple weekend meal.
Variations
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I like to stir in a handful of spinach or kale at the end for a touch of green.
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For extra creaminess, I sometimes blend the entire batch instead of just half.
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A teaspoon of chipotle powder or adobo sauce adds a deeper smoky heat.
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I’ve also served it topped with avocado slices, tortilla strips, or dairy-free sour cream for a more filling dish.
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If I don’t have pinto beans, I use black beans or cannellini beans — both work great.
Storage/Reheating
This soup stores well in the refrigerator for up to 5 days. I let it cool completely before transferring it to an airtight container. For longer storage, I freeze it for up to 3 months in individual portions. To reheat, I warm it on the stovetop over medium heat or in the microwave, adding a splash of water or broth if it has thickened.
FAQs
Can I use dried pinto beans instead of canned?
Yes, I can cook pinto beans from dry in advance and use about 2½–3 cups of cooked beans in place of the canned ones.
How spicy is this soup?
It’s mild by default. I add red pepper flakes to taste, so it’s easy to adjust the heat depending on my preference.
Can I make this completely smooth?
Definitely. If I want a creamy, bisque-like texture, I just blend the whole soup instead of half.
What can I serve with this soup?
I often serve it with warm tortillas, cornbread, or a side of rice. It also pairs well with a fresh green salad or guacamole.
Is this soup good for meal prep?
Absolutely. It holds up well in the fridge or freezer and actually tastes better the next day as the flavors deepen.
Conclusion
This Pinto Bean Soup is one of those simple, satisfying recipes that I always keep in rotation. It’s comforting, full of flavor, and made with affordable, wholesome ingredients. Whether I’m cooking for a crowd or just looking for a nourishing bowl to cozy up with, this soup delivers every single time.
Print
Pinto Bean Soup
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This hearty Mexican-style pinto bean soup is packed with fiber, protein, and bold flavor—an easy, one-pot vegan meal that’s creamy, cozy, and budget-friendly.
Ingredients
1 tbsp olive oil
1 medium onion, diced
1 (14 oz) can fire-roasted tomatoes (or fresh roasted tomatoes)
3 garlic cloves, minced
2 small carrots (about 150 g), peeled and diced
1 medium potato (about 135 g), peeled and diced
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes, to taste
2 bay leaves (optional)
2 cups vegetable broth
2 (14 oz) cans pinto beans, drained and rinsed (about 250 g each can)
Salt and pepper, to taste
Optional: Lime juice, for brightness
Fresh herbs, for garnish
Instructions
Sauté Aromatics:
Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4–5 minutes, stirring frequently.
Add Vegetables & Spices:
Stir in roasted tomatoes, minced garlic, carrots, potato, oregano, cumin, smoked paprika, red pepper flakes, and bay leaves (if using). Sauté for 1–2 minutes until fragrant.
Simmer:
Pour in the vegetable broth and bring to a boil. Cover, reduce heat, and simmer for 10–15 minutes until vegetables are tender.
Add Beans & Finish Cooking:
Stir in pinto beans and cook for another 10 minutes, stirring occasionally. If needed, add more broth or water.
Blend for Creaminess:
Blend about half the soup using an immersion blender or transfer to a standing blender, then return it to the pot and stir well to combine.
Adjust & Serve:
Taste and adjust seasoning. Add a splash of lime juice if desired. Serve warm, garnished with fresh herbs.
Notes
Fire-Roasted Tomatoes: Use canned or roast fresh tomatoes at 450°F for 30 minutes with a drizzle of olive oil.
Beans: Canned beans are convenient, but you can also use home-cooked pinto beans.
Texture: Blend as much or as little as you like for your preferred creaminess.
Storage: Refrigerate for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
