There’s something absolutely magical about a steaming bowl of pinto bean soup on a chilly afternoon. This classic comfort food has been warming hearts and filling bellies for generations, and for good reason. It’s hearty, nutritious, and bursting with flavor that comes from simple, quality ingredients.
Pinto beans are the star of this show, and they’re absolutely wonderful when cooked low and slow with aromatics like onions, garlic, and celery. The beauty of this recipe is that it’s incredibly forgiving and adaptable to whatever vegetables you have on hand. Whether you’re a seasoned home cook or just starting your culinary journey, this pinto bean soup recipe will become a beloved staple in your kitchen.
What makes this soup so special is how the flavors meld together beautifully. The beans become creamy and tender, creating a naturally thick broth without any cream or complicated techniques. I love serving this with crusty bread, cornbread, or even over rice for a complete meal. It’s also perfect for meal prep because it tastes even better the next day as the flavors continue to develop.
This recipe is budget-friendly, making it perfect for feeding a crowd or stretching your grocery dollars. Dried pinto beans are economical and packed with fiber and protein, making this soup as nutritious as it is delicious. Whether you’re looking for a quick weeknight dinner or a cozy weekend lunch, this pinto bean soup delivers every single time. The aroma alone will have everyone in your kitchen asking when dinner will be ready!
If you enjoy this recipe, you might also love our Tasty Healthy Pumpkin Soup Recipe for another warming soup option. For more bean-based recipes and cooking techniques, check out Serious Eats for detailed cooking science behind legumes. You might also want to explore The Best Molasses Cookie Recipe for a perfect dessert to follow your soup course. For additional inspiration and variations, Bon Appétit offers wonderful soup collections, and New York Times Cooking has excellent bean soup techniques and tips.
Ingredients
- 2 cups dried pinto beans, rinsed and sorted
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 celery stalks, diced
- 3 large carrots, peeled and diced
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups vegetable or chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 2 bay leaves
- Salt and black pepper to taste
- 1 jalapeño pepper, seeded and minced (optional)
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Rinse the dried pinto beans thoroughly under cold water and remove any small stones or debris. This is an important step that shouldn’t be skipped.
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat until it shimmers.
- Add the diced onion, minced garlic, diced celery, and diced carrots to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Stir in the ground cumin, smoked paprika, dried oregano, and red pepper flakes if using. Cook for about 1 minute to toast the spices and release their essential oils.
- Pour in the diced tomatoes with their juice, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Add the rinsed pinto beans and vegetable or chicken broth to the pot, stirring well to combine all ingredients.
- Add the bay leaves and bring the mixture to a boil over high heat, then reduce the heat to low and cover with a lid.
- Simmer gently for 1 hour to 1 hour and 45 minutes, until the pinto beans are completely tender and creamy. Stir occasionally to ensure even cooking.
- If using fresh jalapeño, add it during the last 15 minutes of cooking so it maintains some texture and flavor.
- Taste the soup and adjust seasonings with salt and black pepper as needed. Remember that the flavors will continue to develop as it sits.
- For a brothier soup, serve as is. For a creamier consistency, you can partially mash some of the beans against the side of the pot with the back of a spoon, or use an immersion blender for a few pulses.
- Remove the bay leaves before serving, garnish with fresh cilantro if desired, and serve with lime wedges on the side for brightness.
Pro Tips
Make-ahead and freezing: This soup actually tastes better the next day as the flavors continue to meld together. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Spice level customization: Adjust the heat level to your preference by adding more or less red pepper flakes, jalapeño, or smoked paprika. You can also add a pinch of cayenne pepper for extra kick.
Vegetable additions: Feel free to add other vegetables like diced bell peppers, zucchini, corn, or spinach. Add hardier vegetables at the beginning and delicate ones in the last 10 minutes.
Broth options: Vegetable broth keeps this soup completely vegetarian, while chicken broth adds a richer flavor. You can also use a combination of both.
Serving suggestions: Serve with cornbread, crusty bread, tortilla chips, or over rice. A dollop of sour cream, Greek yogurt, or fresh lime juice adds wonderful brightness.
Soaking beans: For faster cooking, you can quick-soak the beans by bringing them to a boil for 2 minutes, then letting them sit covered for 1 hour before draining and proceeding with the recipe. This reduces cooking time by about 20-30 minutes.
Cumin substitution: If you don’t have cumin, you can use chili powder, but reduce the amount to 1 teaspoon as it’s more potent.
Garlic and onion: These aromatic vegetables are the foundation of this soup, so don’t skip them. Fresh garlic works best, but you can use garlic powder in a pinch using ½ teaspoon.
Salt timing: Don’t add salt at the beginning as it can prevent the beans from softening properly. Add it toward the end of cooking for best results.
Leftover storage: This soup keeps well and can be reheated gently on the stovetop over low heat or in the microwave. Add a splash of broth if it becomes too thick.