Easy Pinto Bean Soup
This Easy Pinto Bean Soup is one of those feel-good meals that hit the spot every time. It’s warm, hearty, and packed with flavor—perfect for those nights when you need something comforting but don’t have the time to spend hours in the kitchen. With tender pinto beans, smoky fire-roasted tomatoes, and just the right blend of spices, it’s like a cozy hug in a bowl, ready in only 35 minutes. Whether you like your soup chunky or smooth, you can tweak it to your liking. And the best part? You can pile on your favorite toppings—think avocado, cilantro, or a sprinkle of cheese—to make it your own. Simple, quick, and oh-so-satisfying!
4 Servings
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
Want to make this soup gluten-free? It’s actually really simple! The ingredients in this recipe are naturally gluten-free, but just double-check a few things to be safe. Make sure your vegetable broth doesn’t contain any hidden gluten (some store-bought brands sneak it in), and if you’re serving this with any toppings like croutons or tortilla chips, just be sure to use gluten-free versions. Other than that, you’re all set! This recipe is already full of hearty beans and veggies, so you won’t even miss the gluten.