This cozy pinto bean soup is warm, simple, and full of homey flavor. Soft, creamy beans swim in a savory broth scented with cumin and garlic. Carrots and celery add gentle sweetness and a bit of crunch. A sprinkle of fresh cilantro brightens each bowl. It’s an easy, budget-friendly meal that fills the kitchen with a comforting aroma.
Recipe Information
- Prep Time: 15 minutes (plus overnight soaking)
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 300 kcal
- Protein: 15 g
- Carbohydrates: 45 g
- Fat: 7 g
- Fiber: 12 g
- Sugar: 2 g
- Sodium: 350 mg
Why Make This Pinto Bean Soup
This pinto bean soup is hearty and satisfying. The beans become tender and creamy after a long simmer. The cumin and chili powder lend a warm, earthy aroma. Vegetables soften but keep a little texture. It’s perfect on cool nights, for meal prep, or when you want a simple, nutritious bowl. The recipe uses pantry staples and stretches easily to feed a family.
How to Make Pinto Bean Soup
Start with soaked beans and build flavor by sautéing aromatics. Add vegetables and spices, then pour in broth and simmer until the beans are meltingly tender. Finish with salt, pepper, and fresh cilantro. The slow simmer lets flavors meld and gives the soup a rich, rounded taste.
Ingredients:
- 2 cups pinto beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Directions:
Step 1: Preparation
Drain and rinse the soaked pinto beans. Chop the onion, mince the garlic, and dice the carrots and celery. Measure the spices and have the vegetable broth ready. This keeps the cooking process smooth.
Step 2: Sautéing the Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes. Stir often so garlic does not brown.
Step 3: Mixing and Simmering
Add the diced carrots and celery and cook for 3–4 minutes to soften slightly. Stir in the drained pinto beans, vegetable broth, cumin, and chili powder. Bring the pot to a boil, then reduce heat to low and cover.
Step 4: Cooking and Finishing
Simmer gently for about 1.5 to 2 hours, or until the beans are tender and creamy. Check occasionally and add water if needed. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
How to Serve Pinto Bean Soup
Serve bowls of hot soup with fresh cilantro on top. Add a squeeze of lime for brightness, or a dollop of plain yogurt or sour cream for creaminess. Offer warm crusty bread, cornbread, or rice on the side. For a heartier meal, ladle the soup over cooked grains or top with shredded cheese and avocado.
How to Store Pinto Bean Soup
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Leave some headspace; beans expand when frozen.
- Reheating: Thaw overnight in the fridge, then reheat on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if it thickens too much.
Expert Tips for Perfect Pinto Bean Soup
- Soak ahead: Soak beans overnight to cut cooking time and improve texture. For a quick soak, cover beans with water, bring to a boil for 2 minutes, then remove from heat and soak 1 hour.
- Skim foam: During the first simmer, skim any foam for a cleaner broth.
- Taste and adjust: Add salt near the end of cooking. Early salting can slow bean softening.
- Texture control: For a creamier soup, mash a cup of beans against the pot side and stir in. Or blend a portion with an immersion blender.
- Low-sodium swap: Use low-sodium vegetable broth and add salt to taste at the end to control sodium.
- Add heat: Stir in a pinch of cayenne or chopped jalapeño while sautéing for more spice.
Delicious Variations
- Smoky Tomato Pinto Soup: Add a can of diced tomatoes and 1 teaspoon smoked paprika. Simmer until flavors meld.
- Southwestern Style: Stir in corn kernels, diced red pepper, and top with tortilla strips and avocado.
- Ham and Bean: Add diced cooked ham or bacon during the sauté step for a smoky, meaty version.
- Green Herb Soup: Replace chili powder with oregano and add chopped parsley and cilantro for a fresher herb-forward bowl.
- Pureed Creamy Soup: Blend half the soup until smooth, then mix back in for a velvety texture.
Frequently Asked Questions
-
Can I use canned pinto beans instead of dried?
Yes. Drain and rinse two 15-oz cans of pinto beans. Add them when you would add the soaked beans and simmer 20–30 minutes to let flavors combine. Reduce the cook time and adjust liquid as needed. -
Do I have to soak the beans overnight?
Soaking helps reduce cook time and improves digestibility, but it’s not required. Unsoaked beans will cook in 2–3 hours. Use more water and check for doneness regularly. -
How can I make the soup thicker?
Mash a cup of cooked beans against the pot or blend a portion and stir back in. You can also simmer uncovered for 15–20 minutes to reduce and thicken the broth. -
Is this soup freezer-friendly?
Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. -
My beans aren’t soft after 2 hours. What should I do?
Beans can be older and take longer. Continue simmering and check every 20 minutes. Add a splash of baking soda (1/8 teaspoon) to the pot to help soften them if they remain very firm. -
Can I make this in a slow cooker or pressure cooker?
Yes. Slow cooker: Cook on low 6–8 hours. Pressure cooker/Instant Pot: Use the manual/manual high setting for 25–30 minutes with natural release, if beans were soaked.
Conclusion
This pinto bean soup is an easy, comforting dish that fills the kitchen with warm, savory smells and yields a thick, creamy bowl of goodness. Try adding a squeeze of lime and fresh cilantro for brightness, or use one of the variations to change the mood of the meal. For another take on pinto bean stew and more ideas, see Mexican Pinto Bean Soup | Easy Stew Recipe – Elavegan. Enjoy a warm bowl and feel free to tweak spices to make it your own.
Print
Cozy Pinto Bean Soup
- Total Time: 120 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
A warm, simple pinto bean soup full of homey flavor, featuring creamy beans, savory broth, and fresh cilantro.
Ingredients
- 2 cups pinto beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Drain and rinse the soaked pinto beans. Chop the onion, mince the garlic, and dice the carrots and celery.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.
- Add the diced carrots and celery and cook for 3–4 minutes to soften slightly.
- Stir in the drained pinto beans, vegetable broth, cumin, and chili powder. Bring the pot to a boil, then reduce heat to low and cover.
- Simmer gently for about 1.5 to 2 hours, or until the beans are tender and creamy. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.
Notes
Soak beans overnight for better texture. For a quicker soak, cover beans with water, bring to a boil for 2 minutes, then soak for 1 hour. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
