Try this Mexican-inspired rich, creamy, nourishing, and flavorful pinto bean soup!   When pinto beans, vegetables, broth, and Mexican seasonings are paired the upshot is an incredibly delicious soup. This is dairy-free, vegan, low fat, high fiber, boasts high-protein and health benefits. It is also affordable, making it attractive to dieters!

Legumes such as chickpeas, black beans, kidney beans, and of course, pinto beans are essential ingredients of a Mexican vegetarian’s cuisine. They are an excellent source of protein and enhance the texture of a wide variety of meals. However, the modest pinto bean isn’t as ‘popular’ as others beans around the world.

You will also love, Instant Pot Pinto Beans, Pinto Bean Dip, and Chipotle Pinto Beans.

pinto bean soup in a white bowl

Pinto beans are soft and creamier than kidney/black beans, with a bit earthier and nutty flavor. They are fantastic for blending up into creamy soups and stews. Even though I always have a variety of beans (dry and canned) on hand, I don’t opt for pinto beans as recurrently as the others. So, I thought I’d get the chance to do something special with them by sharing this recipe!

This rich pinto bean soup has a Mexican-inspired flavor and is perfect for enjoying fall and winter. This soup, simmered for 20-25 minutes, allows all of the flavors to blend and soften the beans into a delicious buttery texture, providing plenty of nutrition with minimal fuss.

This soup is rich, hearty, filling, nourishing, and healthy, which will surely impress. This pinto beans soup will leave your guests delighted. Use it as an appetizer or a main meal, and they’ll love it. Plus, this recipe is based on inexpensive pantry ingredients and vegetables, making this a budget-friendly midweek meal.

dried pinto beans in wooden spoon

Are Pinto Beans Healthy?

Yes! Pinto beans are a nutrient-dense legume. Protein, fiber, vitamins, and minerals are all present in them. These nutrients may help with blood sugar regulation and heart health, among several other benefits. Additionally, pinto beans are high in antioxidants, which may help reduce your chance of developing chronic diseases. Read Top Best Beans To Eat.

Healthy Wholesome Pinto Bean Soup

When healthy pinto beans are combined with vegetables (such as onion, garlic, celery, bell pepper, and sweet potato), broth, and Mexican seasonings, the upshot is an incredibly delicious, wholesome, healthy, and nutrient-dense soup!

How to Select and Prepare Pinto Bean?

Quality pinto beans are important. Look for a pinto bean can that is 100% pure, with no additional colors, preservatives, or salt.

I have used canned pinto beans in this recipe. However, if you want to use dried pinto beans, certainly you can. However, you need to soak them overnight and then cook them according to the package’s instructions. This method takes a little longer, but it’s a great, low-cost way to create a large batch of soup!

Pinto Bean Soup Recipe

Here are the ingredients and steps you’ll need to make this dish perfect every time.

Ingredients

  •  Olive Oil – I used extra virgin olive oil but you can use avocado oil.
  • Onion – any onion will do, also green onions are great in this soup.
  • Garlic – gives lots of flavors, the more the merrier.
  • Celery – also another great vegetable to give flavor to your soup.
  • Bell pepper – I prefer red bell pepper so it is up to you what kind you use. 
  • Cumin, Smoked Paprika – add a nice smoky flavor to the soup
  • Oregano – complements the flavor of beans. 
  • Sweet potato – the sweet flavor of sweet potato goes well with the smoky and slight flavors of the cumin.
  • Pinto beans – use fresh pinto beans soaked overnight or low-sodium or sodium-free canned pinto beans
  • Vegetable broth – I prefer to use 1-2 vegan bouillon cubes in my soups. I used this brand.
  • Corn – add a lovely fresh bite to the soup. I love to get organic frozen corn.
  • Salt – use

cooking pinto bean soup

Directions

  1. Heat oil in a pot over medium heat, add onion, and cook until soft, about 2 minutes.
  2. Stir in garlic, celery, bell pepper, cumin, paprika, oregano, and cook until fragrant.
  3. Add sweet potato, pinto beans, vegetable broth, corn and cook for 20 minutes or until the veggies are softened.

“Let the delicious aroma of simmering soup enhance your kitchen”

  1. Season with salt and pepper, and the soup is ready.
  2. Turn off the heat. Now you have to decide the texture of the soup. You may leave it chunky if you want it to be more like a pinto bean stew. Or, you can use an immersion blender to puree all or some of the soup slightly. Put another way, add 50% of the bean mixture to a blender or food processor and return it to the pot with the other half and stir well.
  3. Finally, taste and adjust the seasoning. Serve immediately.

Other Amazing Bean Recipes To Prepare

  1. Vegan White Bean Soup
  2. Red Peas Soup
  3. Jamaican Stew Peas
  4. Black Bean Butternut Squash Stew
  5. Vegan Chickpea Stew

Serving Suggestions

I love to serve this soup with fresh cilantro or parsley and lime wedges. This filling soup/stew can be served and topped in a variety of ways:

  • Brown rice is a perfect combination with this soup (if you purée a part of it), as it offers a single source of high-quality protein and helps turn this soup into an ideal balanced meal.
  • Serve this stew or soup with some bread rolls, gluten-free bread, or cornbread.
  • You may add sliced jalapeno or hot sauce to this soup for extra spiciness.
  • For a nice touch, serve it with homemade tortilla chips or store-bought options.
  • You may also enjoy topping it with vegan cheese like feta or other dairy-free varieties (like queso fresco).
  • You can serve it with a dollop of cashew/sour cream.
  • Finish up with a variety of fresh vegetables like radish, tomatoes, or avocado.

Substitutions and Variations

  • Pinto beans can easily be swapped out with other beans, but their flavor and texture will vary. Cannellini beans, kidney/black beans, or navy beans are all great options.
  • To make this recipe vegan and vegetarian, I used vegetable broth, but you can use chicken or beef broth. You can use water if you don’t have any broth on hand.
  • Feel free to substitute white, yellow, and red onions for the recipe, though I love yellow onions.
  • You can adjust spiciness according to your taste and preferences. For example, you may spice it up and give it a sweet, smoky flavor by adding ancho chili powder or go with regular chili powder.

Storage suggestions

To store your leftovers, keep them in airtight containers for 4-5 days in the fridge or a month in the freezer. When you want to use it, reheat it in the microwave. It can also be reheated on the stove. Reheat in a small saucepan over low flame, stirring regularly. If it thickens while chilled, you can add some vegetable broth or water when reheating.

 

If you tried this recipe and liked it – or made some changes – I would love to hear about it in the comments section below.

Close up view of pinto bean soup

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Pinto Bean Soup

Try this Mexican-inspired rich, creamy, nourishing, and flavorful pinto bean soup!   When pinto beans, vegetables, broth, and Mexican seasonings are paired the upshot is an incredibly delicious soup. This is dairy-free, vegan, low fat, high fiber, boasts high-protein and health benefits. It is also affordable, making it attractive to dieters!
5 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: American, Mexican
Keyword: Pinto Bean Soup
Prep Time: 10 minutes
Cook Time: 22 minutes
Servings: 4 servings
Calories: 309kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 2 celery stalks chopped
  • 1/4 medium red bell pepper chopped
  • 1 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 medium sweet potato peeled and diced
  • 3 cups cooked pinto beans or 2 (15-oz) canned pinto beans
  • 4 cups vegetable broth or 1-2 vegan bouillon cubes
  • 1/2 cup corn kernels
  • Salt to taste

Instructions

  • Heat oil in a pot over medium heat, add onion, and cook until soft, about 2 minutes.
  • Stir in garlic, celery, bell pepper, cumin, paprika, oregano, and cook until fragrant.
  • Add sweet potato, pinto beans, vegetable broth, corn and cook for 20 minutes or until the veggies are softened.

Nutrition

Calories: 309kcal | Carbohydrates: 55g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1019mg | Potassium: 865mg | Fiber: 15g | Sugar: 7g | Vitamin A: 8844IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 4mg