Pinto Bean Soup

Creamy and tender pinto beans are a foundation for so many delicious dishes: cheese and bean burritos, spicy refried beans, seven layer dip and more. Their mild flavor and tender texture make them an accommodating ingredient in lots of recipes, but they’re often a background player. In this recipe, pinto beans are the star of a deliciously spiced yet simple soup. It’s a simmer of aromatic onion and tomato with beans and broth, with layers of spices adding a pleasant warmth. And when it’s served, each person can customize their bowl from an array of topping choices. It’s a healthy meal that comes together fast, for a solid weeknight supper anytime.

Ingredients for Pinto Bean Soup

• Olive oil: Sauteing the onions and garlic in a tablespoon of olive oil adds richness and develops their sweet flavor, and blooming the spices in fat wakes up their aromas.
• Onion: The chopped onion provides a sweet and savory soup flavor base, adding depth to the soup.
• Garlic: Minced garlic infuses the dish with its robust aroma, elevating the overall taste of the soup.
• Spices: Layers of earthy spice and complex heat from a combination of chili powder, ground cumin, salt, dried oregano, black pepper and cayenne pepper add a warm and nuanced profile to the soup broth.
• Pinto beans: Pinto beans contribute creaminess and heartiness, making the soup both filling and nutritious. We call for rinsed and drained canned beans, but you can also make slow-cooker pinto beans and use them here instead.
• Diced tomatoes: The canned diced tomatoes add acidity and moisture, brightening the flavors and balancing the richness of the beans.
• Vegetable broth: The reduced-sodium broth serves as a flavorful liquid base, ensuring the soup remains savory without being overly salty. Use homemade or store-bought vegetable broth or substitute chicken broth if you’re not trying to keep the soup vegetarian.
• Optional toppings: Diced avocado, sour cream, shredded cheese, crushed tortilla chips and cilantro add diverse textures and flavors, allowing each person to customize their own bowl.

Directions

Step 1: Saute the aromatics and spices

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In a Dutch oven or large sauce pot, heat the oil over medium heat. Add the onion, and cook until it’s tender, four to five minutes. Stir in the garlic, chili powder, cumin, salt, oregano, pepper and cayenne, and cook one minute longer, just until the vegetables are coated in the spices and oil and everything is smelling good.

Step 2: Add the remaining ingredients and simmer

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Add the pinto beans, diced tomatoes and broth, then bring the mixture to a simmer. Cook until the beans have softened and the flavors melded, 15 to 20 minutes. Serve with bowls of avocado, sour cream, shredded cheddar, crushed tortilla chips and cilantro for diners to choose from.

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Pinto Bean Soup Variations

• Make it smoky: Add a little smoked paprika along with the other spices to give the soup a deeper layer of smoky flavor that complements the beans.
• Make it creamy: Blend part of the soup with an immersion blender to give it a thicker, more creamy texture.
• Serve it with a grain: Serve the soup over cooked quinoa or rice for a more filling meal that adds additional nutrients.

How to Store Pinto Bean Soup

The best way to store leftover pinto bean soup is to transfer it to an airtight container and refrigerate it within two hours of cooking. This will help prevent the soup from spoiling and keep it fresh for up to three days.

Can you freeze pinto beans soup?

Yes! You can absolutely freeze pinto bean soup, and it makes a great meal prep dish to have on hand for healthy and fast lunches and dinners. To freeze the soup, let it cool completely, then transfer it to airtight containers. Pint containers are great single servings for soup. Label and date each container, and freeze them for up to three months. When you’re ready to eat, thaw the soup overnight in the refrigerator and reheat it gently on the stovetop or in the microwave.

Pinto Bean Soup Tips

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Can you add more vegetables to make this pinto bean soup more substantial?

Sure! Add a diced carrot and some bell pepper to the saute along with the onion and garlic, add a can of drained corn or a cup of frozen corn kernels to add a sweet crunch and more texture, or add some tender greens to the soup just before serving it. If you want to bulk it up even more, you can add some cooked and drained pasta too.