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

Course: Soup

Cuisine: American, Mexican

Keyword: Pinto Bean Soup

Prep Time: 10

Cook Time: 22

Servings: 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