This satisfying Pinto Bean Soup is easy to make and always hits the spot!
With the blustery winter months practically at our doorstep, my thoughts turn once again to the prospect of a season full of delicious and satisfying soups. Nothing spells comfort more than a huge pot of soup blipping away on the stove while the snow slowly covers the ground in a blanket of white and the crackle of a fire puts color in our cheeks. As you can imagine, at this time of year, my repertoire of soups is quite extensive. From creamy soups that are delicate and refined to hearty soups that stick to the ribs, such as this delicious pinto bean soup.
I know most people probably don’t get too excited about pinto beans, but when you add these humble legumes to a savory broth along with zesty diced tomatoes, you get a soup that’s guaranteed to chase that cold right out of your bones. Garlic, onions, earthy oregano, warm cumin, and just a touch of chili powder for heat make every spoonful feel like a treat—one which, in fact, is actually quite wholesome! Plus, this soup is so incredibly versatile and great for meal prepping, too.
One recipe, endless variations
The great thing about this soup is that you can easily tweak the recipe to make it your own. For example, anyone who likes their soup to have a little kick can add cayenne pepper, hot sauce, or jalapeños. Meanwhile, vegetable lovers can stir in carrots, celery, red bell peppers, or mushrooms. I also love stirring in a handful of chopped spinach right before serving the soup. In the mood for a heartier bowl? Go ahead and add in some sausage, such as spicy chorizo, or garnish the soup with crispy tempeh (as I often do). Speaking of garnishes, this soup is lovely crowned with shredded cheese, avocado slices, salsa, and sour cream!
How do I store leftovers?
In an airtight container, this pinto bean soup can be stored in the refrigerator for at least 4 days after cooking. This soup also freezes well. Transfer it to a freezer-safe container and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove until piping hot.
Serving suggestions
Serve this pinto bean soup with a slice of homemade Sourdough Bread or some toasted Honey Wheat Sunflower Bread. You could also dollop some Whipped Ricotta on top for an extra dose of creaminess.
For more soup-based inspiration, take a look at our fragrant French Onion Soup, this hearty Lasagna Soup or our warming Slow-Cooker Taco Soup. When it comes to new soup recipe ideas, you can’t say we don’t spoil you!
Pinto Bean Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 2 cups vegetable broth
- 3 cups canned pinto beans drained and rinsed
- 1 cup diced tomatoes
- Salt and pepper to taste
- Cilantro and sour cream for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic. Sauté until onion is translucent, about 4 minutes.
- Stir in cumin, chili powder, and oregano, cooking for another minute until fragrant.
- Add vegetable broth, pinto beans, and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste. Serve hot, optionally garnished with fresh cilantro or a dollop of sour cream.
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