Name: Mexican Pinto Bean Soup
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Mexican
Ingredients: 2 cups dried pinto beans (or 4 cups canned pinto beans, drained and rinsed); 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced; 1 jalapeño pepper, chopped (optional for heat); 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth (or chicken broth); 1 teaspoon cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon oregano; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Lime wedges (for serving); Avocado slices (for serving)

Description

A hearty and flavorful Mexican Pinto Bean Soup made with pinto beans, tomatoes, and aromatic spices. This protein-packed, fiber-rich dish is perfect for a cozy meal and can be customized with various toppings. Whether made with dried or canned beans, this soup is budget-friendly, naturally vegetarian, and bursting with bold, smoky flavors.

Ingredients

2 cups dried pinto beans (or 4 cups canned pinto beans, drained and rinsed)

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 bell pepper, diced

1 jalapeño pepper, chopped (optional for heat)

1 can (14.5 oz) diced tomatoes

4 cups vegetable broth (or chicken broth)

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon oregano

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Avocado slices (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Prep the beans:
- If using dried beans, rinse and soak overnight, or use the quick-soak method (boil for 2 minutes, then let sit for 1 hour). Drain and set aside.
Sauté the veggies:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using). Sauté for 5-7 minutes until softened.
Combine ingredients:
- Add diced tomatoes, broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well.
Cook the soup:
- If using dried beans: Add them to the pot, bring to a boil, then reduce heat. Cover and simmer for 1 to 1.5 hours until beans are tender.
- If using canned beans: Add them and simmer for 20-30 minutes to blend flavors.
Serve:
- Adjust seasoning if needed. Serve hot, garnished with cilantro, lime wedges, and avocado slices.

Notes

Make it creamy: Blend a portion of the soup for a thicker texture.

Add protein: Stir in shredded chicken or chorizo.

Boost the veggies: Add corn, zucchini, or carrots.

Spicier version: Include more jalapeños or cayenne pepper.

Topping ideas: Cheese, sour cream, tortilla strips.

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 6 servings
Calories: 240 kcal