Name: Pinto Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
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

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

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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