What makes this different from regular bean soup?

The tomato, cumin, smoked paprika, and lime give Mexican Pinto Bean Soup a distinct Mexican-inspired flavor. It tastes brighter and more layered than a plain bean soup.

Can I make it in a slow cooker?

Yes. Sauté the onion first, then add the remaining ingredients and cook on low or high until the vegetables are tender. If using dried beans, make sure they are cooked first.

Can I use dried pinto beans?

Absolutely, but they need to be cooked before adding them to the soup unless you use a longer slow-cooker method. Canned beans make Mexican Pinto Bean Soup much faster.

Not necessarily. It has warmth from the spices, but the heat level stays adjustable. Add more red pepper flakes or jalapeño if you want a stronger kick.

Can I make it thicker?

Yes. Blend part of the soup or simmer it a little longer. That turns Mexican Pinto Bean Soup into a thicker, more stew-like bowl.

Mexican Pinto Bean Soup Recipe: Easy One-Pot Vegan Comfort Food

Description

This Mexican Pinto Bean Soup is a creamy, hearty, one-pot soup made with pinto beans, fire-roasted tomatoes, vegetables, and warm Mexican spices. It is nourishing, budget-friendly, and easy to make for a comforting weeknight meal.

Ingredients

Scale

1 tbsp olive oil
1 medium onion, diced
1 (14 oz) can fire-roasted tomatoes
3 garlic cloves, minced
2 small carrots, peeled and diced
1 medium potato, peeled and diced
1 tsp dried oregano
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

Warm the olive oil in a large soup pot over medium-high heat. Once the oil is hot, add the diced onion and cook for about 4 to 5 minutes, stirring regularly, until the onion softens and begins to look translucent.
Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, cumin, smoked paprika, red pepper flakes, and bay leaves if using. Cook for 1 to 2 minutes, just until the spices become fragrant and the mixture smells rich and warm.
Pour in the vegetable broth and bring the soup to a boil. As soon as it starts bubbling, lower the heat, cover the pot, and let it simmer for 10 to 15 minutes so the vegetables begin to soften.
Add the pinto beans and continue simmering for another 10 minutes, or until the carrots and potato are fully tender. Stir the soup occasionally so the ingredients cook evenly and nothing sticks to the bottom of the pot.
Turn off the heat once the vegetables are soft. If the soup seems too thick, stir in a little extra broth or water until it reaches your preferred consistency.
For a smoother texture, transfer about half of the soup to another pot or a blender and puree it to the texture you like. You can also use an immersion blender directly in the pot and blend just part of the soup. Stir the blended portion back into the main pot so the soup keeps some chunky texture while becoming creamier overall.
Taste the soup and season with salt and pepper as needed. Add a little more spice or a squeeze of lime juice if you want a brighter finish.
Ladle the Mexican Pinto Bean Soup into bowls and garnish with fresh herbs. Serve hot and enjoy.

Notes

For the fire-roasted tomatoes, you can use a 14-ounce can, or roast fresh sliced tomatoes with a little olive oil at 450°F for about 30 minutes.
For the pinto beans, the drained amount from a 14-ounce can is usually around 250 g. Canned beans keep this recipe quick, but cooked-from-dry beans work too.
You can blend just part of the soup, half of it, or the whole batch depending on whether you want a chunky soup or a thicker stew-like texture.

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 5 g
Fat: 3 g
Saturated Fat: 1 g
Carbohydrates: 15 g
Fiber: 9 g
Protein: 9 g