This pinto bean soup recipe is easy to make, wholesome, and so tasty. We use canned pinto beans to make this soup but add vegetables and spices to give it a homemade taste.
Canned bean recipes can get you out of a jam when money is a little tight because they are budget-friendly and nourishing. Plus, starting with precooked beans saves time. If you like this soup, try this creamy black bean soup or this hearty chickpea soup.
Pinto beans are a great ingredient because they’re cheap and tasty. Stock up when they’re on sale and use them to make this soup and these super easy refried beans.
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Ingredients
- Beans – This creamy soup is made with two cans of pinto beans. Use your favorite brand.
- Oil – We use olive oil, use your favorite oil that is suitable for sautéing.
- Produce – Onion and garlic add flavor, and the potato adds body. For the onion, yellow or white work best. For the potato we use a large russet but yellow and red will also work.
- Spices – A simple combination of chili powder, cumin, and black pepper season the soup beautifully.
- Pantry – From the pantry we will need broth and tomato paste. Here, we use chicken broth. Substitute vegetable broth if desired.
- Optional garnish ideas – crumbled white cheese (queso fresco), parsley, cilantro, sour cream, shredded Monterey jack cheese, and avocado slices.
- See the recipe card for quantities and preparation.
Instructions
Heat the olive oil in a large pot over medium heat. Add the onions. Cook for 3 minutes until they start to soften, stir often.
Add the garlic, tomato paste, chili powder, cumin, and black pepper. Cook for 1 minute, stirring frequently.
Next, add the pinto beans and chicken broth to the pot. Raise the heat and bring the liquid to a boil.
Then, cover the pot, lower the heat to medium-low and cook the pinto bean soup for 10 minutes. Keep it at a simmer. Raise or lower the heat as needed.
Add the potatoes, raise the heat to high, and bring the liquid to a boil. Then, lower the heat to medium low, cover and simmer for 30 minutes until the beans and potatoes are very tender.
Mash or process the soup
Mash or process the pinto bean soup to thicken it, if desired. Take the pot off the heat and wait until the soup stops simmering. Use a masher, sturdy whisk, or immersion blender to smash until the desired consistency is reached.
Alternatively, use an immersion blender. Leave it a little chunky or process until it is smooth depending on preference.
Taste and add salt if needed. As a reference we added a pinch to ours.
Recipe tips and notes
- Use reduced sodium broth and beans if you are sensitive to salt. Adjust the salt at the end if needed.
- Keep the potato pieces small, about ½ inch cubes. And keep them roughly the same size so that they cook at the same rate.
Serving and storing instructions
Enjoy this easy pinto bean soup on its own, garnish it with crumbled queso fresco and parsley like we do, or use your favorite toppings.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Or freeze by cooling it quickly and place it in a freezer-safe container. Leave 1-2 inches of room to allow for expansion. Freeze for 1-2 months.
Gently reheat the soup in a saucepan or the microwave until hot all the way through and has reached a temperature of at least 165° F.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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Pinto Bean Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Onion diced
- 2-3 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- ½ teaspoon Chili Powder
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 2 15 ounce cans Pinto Beans drained and rinsed
- 4 cups Chicken Broth or vegetable broth
- 1 large Potato (10-12 ounces) peeled and cut into ½ inch cubes (we use russet – yellow, or red also work)
- Optional topping: crumbled white cheese (queso fresco), chopped parsley, cilantro, sour cream, shredded Monterey jack cheese, avocado slices
Instructions
- Heat the olive oil in a large pot over medium heat.
- When the oil is hot, but not smoking, add the onions. Cook for 3 minutes until they start to soften, stir often.
- Add the garlic, tomato paste, chili powder, cumin, and black pepper. Cook for 1 minute, stirring frequently.
- Next, add the pinto beans and chicken broth to the pot. Raise the heat and bring the liquid to a boil (will take about 3-4 minutes).
- Then, cover the pot, lower the heat to medium-low and cook the pinto bean soup for 10 minutes. Keep it at a simmer. Raise or lower the heat as needed.
- Add the potatoes, raise the heat to high, and bring the liquid to a boil (will take about 2-3 minutes). Then, lower the heat to medium low, cover and simmer for 30 minutes until the beans and potatoes are very tender. They should break apart easily when pressed with a fork or spoon.
- Mash or process the soup
- Mash or process the pinto bean soup to thicken it, if desired. Take the pot off the heat and wait until the soup stops simmering. Use a masher or sturdy whisk to smash the potatoes and beans until the desired consistency is reached.
- Alternatively, use an immersion blender. Leave it a little chunky or process until it is smooth depending on preference.
- Taste and add salt if needed. As a reference we added a pinch to ours.
Notes
- Use reduced sodium broth and beans if you are sensitive to salt. Adjust the salt at the end if needed.
- Keep the potato pieces small, about ½ inch cubes. And keep them roughly the same size so that they cook at the same rate.
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