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–+ servings
Mexican Pinto Bean Soup

Hearty Mexican Pinto Bean Soup for Cozy Nights In

A comforting and nutritious Mexican Pinto Bean Soup that's gluten-free, dairy-free, and packed with flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil or avocado oil
  • 1 medium Onion, diced yellow or white
  • 1 14 oz can Fire-roasted tomatoes or fresh roasted tomatoes
  • 3 cloves Garlic, minced fresh preferred
  • 2 small Carrots, peeled and diced peas or bell peppers can substitute
  • 1 medium Potato, peeled and diced sweet potatoes can be used
For the Seasoning
  • 1 teaspoon Dried oregano or thyme
  • 1 teaspoon Ground cumin or coriander
  • 1 teaspoon Smoked paprika or regular paprika
  • Red pepper flakes to taste
  • 2 Bay leaves optional
For the Soup
  • 2 cups Vegetable broth or water, but may lose depth
  • 2 14 oz cans Pinto beans, drained and rinsed dried beans for more authentic feel
  • Salt and pepper to taste

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat olive oil over medium-high heat until it shimmers.
  2. Add the diced onion and sauté for 4-5 minutes until soft and translucent.
  3. Stir in canned fire-roasted tomatoes, minced garlic, diced carrots, and diced potato. Also add oregano, cumin, and smoked paprika. Cook for 1-2 minutes until aromatic.
  4. Pour in vegetable broth and add bay leaves. Bring to a boil, cover, and simmer for 10-15 minutes.
  5. Stir in rinsed pinto beans and cook for another 10 minutes, stirring occasionally.
  6. Blend part or all of the soup with an immersion blender for desired creaminess. Return to pot to heat through.
  7. Adjust seasoning with salt, pepper, or lime juice as needed before serving.
  8. Ladle soup into bowls and garnish with fresh herbs or lime wedges.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 6gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 900IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

This soup is best served warm, paired with crusty bread or over rice. Feel free to customize with extra vegetables or proteins.

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