Pinto Bean Soup
Warm, hearty, and packed with vibrant flavors, this Pinto Bean Soup is the perfect comfort food for any season. Made with wholesome, protein-rich dried pinto beans and a medley of fresh vegetables like carrots, celery, and onions, this recipe is both nourishing and satisfying. Infused with smoky paprika, earthy cumin, and aromatic oregano, every spoonful delivers a depth of flavor that's hard to resist. Simmered to perfection in vegetable broth with diced tomatoes and finished with fresh cilantro and a zesty squeeze of lime, this soup is ideal for cozy dinners or meal prep. Plus, it's naturally vegan and gluten-free, making it a healthy choice for all diets. Simple yet soul-soothing, this one-pot wonder is easy to make and perfect for serving up to six hungry guests.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound dried pinto beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned, with juices)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 leaves bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Rinse the dried pinto beans under cold water and remove any debris or damaged beans. Place them in a large bowl, cover with water (about 3 inches above the beans), and soak overnight. Alternatively, use the quick soak method by boiling the beans in water for 2 minutes, removing from heat, and letting them sit covered for an hour. Drain and set aside.
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the soaked pinto beans, vegetable broth, diced tomatoes (with their juices), cumin, smoked paprika, oregano, bay leaves, salt, and black pepper to the pot. Stir well to combine.
Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the pinto beans are tender. Stir occasionally and add more broth or water if needed to maintain desired soup consistency.
Once the beans are fully cooked, taste and adjust seasonings as needed. Remove and discard the bay leaves.
To serve, ladle the soup into bowls. Garnish with chopped cilantro and serve with lime wedges on the side for added flavor, if desired.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 8.1 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1056 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
