Why You’ll Love This Recipe
This soup is a perfect balance of flavors, combining the earthiness of pinto beans with the rich, zesty spices of Mexican cuisine. It’s not only full of vibrant ingredients but also incredibly versatile. You can enjoy it as a main or a side dish, and it’s easy to customize with your favorite toppings like fresh cilantro, avocado, or a squeeze of lime. Plus, it’s naturally vegan, making it a great option for those with dietary restrictions. Healthy, hearty, and full of flavor—what’s not to love?
Ingredients
- 2 cups dried pinto beans, soaked overnight or quick-soaked
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh lime juice (optional)
- Fresh cilantro, for garnish (optional)
- Avocado slices, for topping (optional)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Prepare the Beans: If you haven’t already, soak the dried pinto beans in water overnight or use the quick-soak method by bringing them to a boil and then letting them sit, covered, for an hour.
- Cook the Vegetables: Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Add the Vegetables and Spices: Stir in the carrot, bell pepper, and zucchini. Cook for another 5 minutes. Then add the cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
- Simmer the Soup: Add the soaked pinto beans, diced tomatoes, and vegetable broth to the pot. Bring everything to a boil, then reduce the heat to low and let it simmer, uncovered, for 45-60 minutes, or until the beans are tender.
- Blend (Optional): For a smoother soup, you can blend half of the soup using an immersion blender or regular blender, then return it to the pot. This step is optional but will give the soup a creamier texture.
- Finish and Serve: Taste the soup and adjust seasoning if needed. Add a squeeze of fresh lime juice and garnish with cilantro and avocado slices before serving.
Servings and Timing
This recipe makes about 6-8 servings. Preparation time is around 15 minutes, and cooking time is approximately 1 hour, giving you a total time of about 1 hour and 15 minutes.
Variations
- Add Heat: Spice things up by adding chopped jalapeños or serrano peppers.
- Use Different Beans: Feel free to substitute pinto beans with black beans or kidney beans for a different flavor.
- Make it Creamier: Stir in some coconut milk or cashew cream towards the end of cooking for extra richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken over time, so add a little water or broth when reheating. You can also freeze the soup for up to 3 months. When reheating from frozen, let it thaw in the fridge overnight before warming on the stove.
FAQs
1. Can I use canned pinto beans instead of dried?
Yes, you can use canned pinto beans. Just skip the soaking step and reduce the simmering time by about 20 minutes.
2. Can I make this soup spicier?
Absolutely! Add more chili powder, a diced jalapeño, or a pinch of cayenne pepper to ramp up the heat.
3. How do I make this soup thicker?
For a thicker soup, blend a portion of the soup or add some mashed beans back into the pot.
4. Can I make this soup in a slow cooker?
Yes, you can. After sautéing the vegetables and spices, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
5. Can I add meat to this soup?
Yes, ground beef, turkey, or chicken would be great additions. Just brown the meat before adding it to the soup.
6. Can I add other vegetables?
Yes, feel free to add corn, spinach, or even sweet potatoes for a different texture and flavor.
7. Is this soup gluten-free?
Yes, this Mexican Pinto Bean Soup is naturally gluten-free.
8. Can I make this soup ahead of time?
Yes, this soup stores well and even tastes better the next day after the flavors have had time to meld together.
9. Can I freeze the leftovers?
Yes, the soup freezes well. Just let it cool completely before storing it in an airtight container.
10. What can I serve with this soup?
Serve with some warm tortillas, a side of rice, or even a fresh salad for a complete meal.
Conclusion
This Mexican Pinto Bean Soup is a hearty and flavorful dish that’s perfect for any time of the year. The rich, savory beans, vegetables, and spices come together for a comforting, satisfying meal that’s easy to make and packed with flavor. Whether you enjoy it on a cold day or as part of a Mexican-inspired feast, this soup will surely become a favorite in your recipe collection!
Mexican Pinto Bean Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings
- Category: Soup, Mexican, Vegan
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Description
Mexican Pinto Bean Soup is a hearty and flavorful dish that combines tender pinto beans, fresh vegetables, and aromatic spices. This soup is not only nutritious but also a delicious way to enjoy Mexican-inspired flavors. Whether you’re looking for a filling meal or a light dinner, this comforting soup is naturally vegan and easy to customize with toppings like cilantro, avocado, and lime. Perfect for any occasion, this soup is sure to be a hit with family and friends!
Ingredients
- 2 cups dried pinto beans, soaked overnight or quick-soaked
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 (14 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh lime juice (optional)
- Fresh cilantro, for garnish (optional)
- Avocado slices, for topping (optional)
Instructions
- s, for topping (optional)
Instructions:
-
Prepare the Beans: If using dried pinto beans, soak them overnight or use the quick-soak method by bringing them to a boil and letting them sit, covered, for 1 hour.
-
Cook the Vegetables: In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
-
Add Vegetables and Spices: Stir in the diced carrot, bell pepper, and zucchini. Cook for another 5 minutes. Then, add the cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
-
Simmer the Soup: Add the soaked pinto beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let the soup simmer, uncovered, for 45-60 minutes or until the beans are tender.
-
Blend (Optional): For a smoother soup, you can blend half of the soup using an immersion blender or regular blender, then return it to the pot. This step is optional, but it adds a creamier texture.
-
Finish and Serve: Taste the soup and adjust seasoning if needed. Add a squeeze of fresh lime juice and garnish with cilantro and avocado slices before serving.
Notes
- For extra spice, add diced jalapeños or serrano peppers.
- Substitute the pinto beans with black beans or kidney beans for a different flavor.
- Stir in coconut milk or cashew cream at the end for extra creaminess.
- This soup can be made ahead of time and stored in the fridge for 3-4 days.
