Easy Pinto Bean Soup – Looking for a quick and comforting meal? This Easy Pinto Bean Soup is packed with smoky, savory flavors and comes together in just 35 minutes! With ingredients like pinto beans, fire-roasted tomatoes, and a kick of ancho chile powder, it’s the perfect hearty soup for those busy weeknights when you need something cozy.
I remember the first time I whipped up this pinto bean soup—it was one of those evenings where I didn’t have much time, but I wanted something warm and satisfying for dinner. I had a few cans of pinto beans and fire-roasted tomatoes in the pantry, so I decided to get creative. My husband walked in, sniffed the air, and said, “What’s that smell? It’s amazing!” And my kid, who usually turns their nose up at beans, ended up slurping down the soup without a word of protest. I knew right then this one was going into the regular rotation. It’s simple, but so packed with flavor that it feels like a special treat every time I make it.
What makes this Easy Pinto Bean Soup truly special?
You’re going to love this soup because it’s simple but absolutely bursting with flavor. Smoky paprika and cumin, fire-roasted tomatoes, and that tangy hint of lime juice at the end—it’s like a warm, cozy hug in a bowl. The best part? You only need 35 minutes from start to finish, and it’s perfect for weeknight dinners or even meal prep. Plus, it’s totally customizable. Want it chunkier? Blend less. Craving something creamier? Blend more. This soup is as flexible as it is flavorful.
What You Need To Make This Easy Pinto Bean Soup Recipe?
Pinto Beans: Let’s be honest—pinto beans are the real MVP here. They give the soup that hearty, filling vibe without needing a ton of extra ingredients. I love using canned pinto beans because they make this recipe super quick and easy. Just drain, rinse, and you’re good to go! If you want to use dried beans, go for it—just make sure you’ve soaked and cooked them ahead of time.
Fire-Roasted Tomatoes: These are my little secret weapon. They add a smoky, rich depth to the soup that regular canned tomatoes just don’t have. If you’ve never tried fire-roasted tomatoes before, you’re in for a treat. They really level up the flavor without any extra effort on your part. Don’t have them? Regular tomatoes will work, but if you see the fire-roasted ones at the store, grab them!
Ancho Chile Powder: This might sound fancy, but it’s really just a smoky, mild chili powder that adds warmth without too much heat. It gives the soup a rich, earthy flavor that makes you go mmm with every bite. If you don’t have ancho chile powder, you can swap it with regular chili powder or even smoked paprika.
Vegetable Broth: I always keep a carton of vegetable broth on hand because it’s such a simple base for soups like this one. It’s light but still adds flavor. You could totally use chicken broth if that’s what you’ve got, but I love the way veggie broth keeps this soup plant-based without sacrificing any taste.
Lime Juice: Don’t skip the lime juice! Seriously, it brightens up the soup and balances out all those warm, smoky spices. A little splash at the end is like a magic trick—it makes everything taste fresher and more vibrant. If you’re out of fresh lime, even bottled juice will work in a pinch.
Steps To Make Easy Pinto Bean Soup:
Heat the oil: Start by drizzling some olive oil into a big pot over medium heat. Once it’s warmed up, toss in your diced onion. Cook it for about 5 minutes, stirring every now and then, until the onion gets nice and soft—almost see-through. You know it’s ready when your kitchen starts smelling delicious.
Add the spices: Now, let’s bring the flavor! Stir in the garlic, cumin, smoked paprika, oregano, and ancho chile powder. Keep stirring for about a minute, just until everything gets fragrant. You’ll know when it’s ready because the aroma will hit you—so good.
Pour in the broth, beans, and tomatoes: Time to make it a soup! Pour in the veggie broth, the pinto beans (don’t forget to drain and rinse them first), and those fire-roasted tomatoes. Give it all a good stir. Turn the heat up so the soup starts to bubble and come to a boil.
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Let it simmer: Once it’s boiling, turn the heat down to low so the soup can simmer gently. Let it cook for about 20 minutes. Stir it every so often, and if the soup starts to get too thick, just add a little more broth or water to thin it out.
Blend it up: Here’s where you decide how you like your soup. Want it a bit creamy but still chunky? Use an immersion blender to blend about half the soup right in the pot. Or, if you prefer it smoother, blend more. No immersion blender? No problem! Just scoop some of the soup into a regular blender, blend it up, and pour it back in.
Add the lime and season: Now for the finishing touch—stir in that tablespoon of lime juice. It might not seem like much, but trust me, it brightens up all those smoky flavors. Taste the soup and add some salt and pepper if needed. If it’s too thick, splash in a little more broth or water.
Serve it up: Ladle the soup into bowls and top it with whatever you like! Maybe some avocado slices, fresh cilantro, or a sprinkle of cheese. Then, dig in and enjoy!
Tip:
If you really want to take this Easy Pinto Bean Soup to the next level, try roasting your own tomatoes. It’s super easy! Just grab some fresh tomatoes, cut them in half, drizzle with a bit of olive oil, sprinkle with salt, and roast them in the oven at 400°F for about 25 minutes until they’re all blistered and caramelized. Trust me, the flavor is incredible—so much richer than canned. Once they’re roasted, just chop them up and toss them into the soup in place of the canned fire-roasted tomatoes. You won’t believe how much depth this adds! And if you’ve got a little extra time, sauté the onions for a couple of minutes longer to really bring out their sweetness. Small tweaks, big flavor!
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! In fact, this soup actually gets better as it sits because the flavors have more time to meld together. You can make it up to a day in advance, store it in the fridge, and reheat it when you’re ready to eat. Just be aware it might thicken up a bit, so when you reheat it, add a splash of water or broth to get it back to your preferred consistency.
Can I freeze this soup?
Yes, you can! This soup freezes really well. Just let it cool completely, then transfer it to an airtight container or freezer bag. It’ll keep in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight and warm it back up on the stove. If the soup seems a little thick after freezing, just add a bit of broth or water to thin it out.
Can I add other veggies to this soup?
Definitely! This soup is super flexible. You can throw in whatever veggies you have on hand. Bell peppers, zucchini, or even corn would be great additions. Just chop them up and sauté them with the onions at the beginning, or stir in something like spinach toward the end of cooking for an extra boost of nutrients. Feel free to get creative!
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Planning to try this recipe soon? Pin it for a quick find later!
Easy Pinto Bean Soup
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp ancho chile powder
- 2 c vegetable broth plus more if needed
- 3 14 oz or 400 grams cans pinto beans, drained and rinsed
- 1 14 oz or 400 grams can fire-roasted tomatoes
- 1 tbsp lime juice
- Season with salt and pepper adjusting to your taste
Instructions
- Drizzle some olive oil into the bottom of a large pot and set it over medium heat.
- Once the oil is nice and hot, toss in the diced onion. Let it cook for about 5 minutes, stirring occasionally, until it softens up and turns translucent.
- Now, add the garlic, cumin, smoked paprika, oregano, and ancho chile powder. Stir it all together and let it cook for about a minute. You’ll know it’s ready when it starts to smell amazing!
- Next, pour in the vegetable broth, beans, and fire-roasted tomatoes. Give it a good stir, then crank up the heat until it starts to boil.
- Once it starts bubbling, turn the heat down and let the soup gently simmer for around 20 minutes. Don’t forget to give it a stir every now and then, and if it looks like it’s getting too thick, just add a little water.
- When the soup is done simmering, take the pot off the heat. Grab your immersion blender and blend about half the soup, leaving it as chunky or smooth as you like. If you don’t have an immersion blender, no worries—just use a regular blender, working in batches, and pour the blended soup back into the pot.
- If the soup seems a little thick, add some water or extra broth until you get the consistency you want. Then, pop it back on the stove for a few minutes to heat through.
- Finally, stir in the lime juice and give it a taste. Add a pinch of salt and pepper until it’s just right.
- Scoop the soup into bowls, throw on your favorite toppings, and dig in!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
