Looking for a hearty and flavorful soup? This Pinto Bean Soup recipe is the perfect comfort food! Packed with nutritious pinto beans, smoky cumin, chili powder, and fire-roasted tomatoes, this soup is simple to make and incredibly satisfying. Whether you prefer it chunky or smooth, this vegan-friendly soup can be customized with your favorite toppings like cilantro, lime, and diced tomatoes. Perfect for meal prep or a cozy weeknight dinner, this easy-to-make pinto bean soup is a must-try. It’s healthy, filling, and bursting with flavor, making it the ultimate go-to soup recipe!

Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 pinch cayenne pepper (optional, for extra heat)
- 2 cups vegetable stock
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 1 (15-ounce) can fire-roasted tomatoes
- Salt, to taste
- Pepper, to taste
- Fresh cilantro, for garnish (optional)
- Lime juice, for garnish (optional)
- Diced tomatoes, for garnish (optional)
- Chopped scallions, for garnish (optional)
Instructions:
- Cook the Aromatics
Heat the olive oil in a large saucepan over medium heat. Add the diced onion and stir to coat in the oil. Cook for 2 to 3 minutes until the onions are just translucent.
Add the minced garlic and cook for an additional minute until fragrant. - Spice It Up
Stir in the cumin, chili powder, and cayenne pepper (if using). Cook for another minute to toast the spices and release their flavors. - Simmer the Soup
Add the vegetable stock, pinto beans, and fire-roasted tomatoes to the saucepan. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 15 to 20 minutes, allowing the flavors to blend together. - Blend for Smoothness
Remove the saucepan from the heat. For a smoother, thicker soup, use an immersion blender to blend the soup in the pot until it reaches your desired consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a standard blender. - Season and Serve
Season the soup with salt and pepper to taste. Once blended (or left chunky), portion the soup into bowls. Top with your favorite garnishes like cilantro, lime juice, diced tomatoes, and chopped scallions. Serve warm and enjoy!
Why You’ll Love This Recipe
This Pinto Bean Soup is a perfect blend of hearty, flavorful ingredients that come together in one pot! With its smoky, spicy flavors from the cumin, chili powder, and cayenne, along with the creamy pinto beans and fire-roasted tomatoes, this soup is comforting and satisfying. Plus, it’s easy to make and can be customized to suit your preferences, whether you enjoy it chunky or smooth. It’s a healthy, vegan-friendly, and filling meal that’s perfect for any time of year.

Tips
- Blend for Texture: If you prefer a thicker and creamier soup, use an immersion blender to puree it to your liking. For a chunkier texture, leave it as is.
- Adjust the Spice: The cayenne pepper is optional, so feel free to adjust the amount or omit it if you prefer a milder soup.
- Make It Ahead: This soup tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the fridge for up to 4 days.
Variations and Substitutions
- Add Vegetables: Boost the nutrition by adding chopped carrots, celery, or bell peppers when cooking the onions.
- Make It Smoky: For an extra smoky flavor, add a teaspoon of smoked paprika or a splash of liquid smoke.
- Protein Boost: Add cooked ground turkey or chorizo for a non-vegetarian version with extra protein.
FAQs
Can I use dried beans instead of canned?
Yes! If you prefer to use dried pinto beans, you’ll need to soak them overnight and cook them until tender before adding them to the soup. Adjust the liquid and cooking time accordingly.
Can I freeze Pinto Bean Soup?
Yes, this soup freezes beautifully. Let it cool completely, then transfer to an airtight container or freezer bags. It will keep in the freezer for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stovetop.
Can I make this soup spicier?
Absolutely! Add more cayenne pepper, a chopped jalapeño, or a dash of hot sauce to turn up the heat.
Serving Suggestions
This Pinto Bean Soup pairs well with crusty bread or a side of tortilla chips for dipping. For an extra kick, top it with a dollop of sour cream or avocado slices. It’s also a great side dish for grilled meats or a main course when served with a simple salad. Enjoy it as a satisfying meal or a comforting appetizer.
Pinto Bean Soup
6
servings15
minutes30
minutesIngredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 pinch cayenne pepper (optional, for extra heat)
2 cups vegetable stock
2 (15-ounce) cans pinto beans, drained and rinsed
1 (15-ounce) can fire-roasted tomatoes
Salt, to taste
Pepper, to taste
Fresh cilantro, for garnish (optional)
Lime juice, for garnish (optional)
Diced tomatoes, for garnish (optional)
Chopped scallions, for garnish (optional)
Directions
- Cook the Aromatics
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion and stir to coat in the oil. Cook for 2 to 3 minutes until the onions are just translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Spice It Up
- Stir in the cumin, chili powder, and cayenne pepper (if using). Cook for another minute to toast the spices and release their flavors.
- Simmer the Soup
- Add the vegetable stock, pinto beans, and fire-roasted tomatoes to the saucepan. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 15 to 20 minutes, allowing the flavors to blend together.
- Blend for Smoothness
- Remove the saucepan from the heat. For a smoother, thicker soup, use an immersion blender to blend the soup in the pot until it reaches your desired consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a standard blender.
- Season and Serve
- Season the soup with salt and pepper to taste. Once blended (or left chunky), portion the soup into bowls. Top with your favorite garnishes like cilantro, lime juice, diced tomatoes, and chopped scallions. Serve warm and enjoy!

Leave a Reply