Mexican Pinto Bean Soup
A hearty and flavorful one-pot soup featuring creamy pinto beans, fire-roasted tomatoes, and aromatic Mexican spices. This nutritious comfort food is naturally vegan, gluten-free, and ready in just 35 minutes.
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 14 oz can fire-roasted tomatoes
- 3 garlic cloves minced
- 2 small 150 g carrots, peeled and diced
- 1 medium 135 g potato, peeled and diced
- 1 tsp oregano dried
- 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
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4-5 minutes, stirring frequently, until translucent and softened.
- Stir in fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, cumin, smoked paprika, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Pour in vegetable broth and add bay leaves if using. Bring to a boil, then reduce heat and simmer covered for 10-15 minutes until vegetables start to soften.
- Add drained and rinsed pinto beans. Continue simmering for another 10 minutes, stirring occasionally, until vegetables are tender and beans are heated through.
- Remove bay leaves and turn off heat. For chunky texture, leave as is. For creamier consistency, use an immersion blender to partially puree about half the soup.
- Taste and adjust seasoning with salt and pepper. Add extra broth if soup is too thick. Serve immediately.
Notes
Fire-roasted tomatoes can be substituted with regular diced tomatoes plus an extra ½ tsp smoked paprika
For spicier soup, add diced jalapeños with the onions or include chipotle peppers in adobo sauce
Soup stores in refrigerator for up to 4 days and freezes well for up to 3 months
Serve with lime wedges, fresh cilantro, avocado, or crusty bread
Can be made in slow cooker: sauté onion first, then cook all ingredients on low 6-8 hours or high 3-4 hours
For dried beans, cook completely before adding to soup as they won't soften properly in the acidic tomato environment
For spicier soup, add diced jalapeños with the onions or include chipotle peppers in adobo sauce
Soup stores in refrigerator for up to 4 days and freezes well for up to 3 months
Serve with lime wedges, fresh cilantro, avocado, or crusty bread
Can be made in slow cooker: sauté onion first, then cook all ingredients on low 6-8 hours or high 3-4 hours
For dried beans, cook completely before adding to soup as they won't soften properly in the acidic tomato environment
