Pinto Bean Soup

Get cozy with this Tex-Mex-inspired tomato-based pinto bean soup with a little heat and warm seasonings.

Why We Love This Soup

We are big bean lovers. This savory roasted tomato-based broth is both warming and satisfying and is excellent for any night of the week.

We are also big fans of soup and one of the benefits of making soup is that it’s made in one pot. No additional pans and skillets to clean.

Bonus: the kitchen smells amazing while this soup is simmering on the stovetop.

Ingredients

• 1 tbsp extra virgin olive oil
• 14 oz. can fire-roasted diced tomatoes
• ½ onion
• 1 teaspoon minced garlic
• 1 carrot peeled and diced
• 2 tbsp pinto bean seasoning (substitute pinto bean seasoning by using 1 teaspoon of ground cumin, 1 teaspoon of paprika (smoked or non-smoked), and 1 teaspoon of oregano.
• ¼ teaspoon red pepper flakes
• 1 bay leaf
• 2 cups chicken stock
• Two 14 oz cans of pinto beans
• Salt and pepper

Let’s Make Pinto Bean Soup

1. Peel and slice carrots and peel and diced onion.

2. Heat the olive oil in a large dutch oven or soup pot. Add the sliced carrots and diced onions and cook on medium heat for 4-5 minutes.
3. Add garlic, pinto bean seasoning, and red pepper flakes, and cook for 1 minute to release the flavors and aromas of the spices.
4. Add chicken stock, roasted tomatoes (including can juices), bay leaf, salt, and pepper.
5. Add pinto beans and let the soup simmer for 10 minutes.
6. After 10 minutes, remove the pot from the heat and remove the bay leaf.
7. Use an immersion blender to partially blend the soup. It should be slightly creamy but still have small chunks of beans, tomatoes, onions, and carrots.
8. Return the soup pot to the heat, bring it to a boil, and reduce it to a simmer and cook for another 10-15 minutes.

Krazy Kitchen Mom Pinto Bean Soup Tips

• If you don’t have an immersion blender, place 1 cup of the soup into a regular blender and blend until smooth. Return the creamy blend to the soup pot. For creamy pinto bean soup, blend the entire soup.
• If you do not have Pinto Bean Season, substitute by using 1 teaspoon of ground cumin, 1 teaspoon of paprika (smoked or non-smoked), and 1 teaspoon of oregano.
• Always taste soup once all of the ingredients are combined and add additional salt, pepper, or red pepper flakes to taste.

More KKM Soup Recipes

• Tuscan Bean Soup
• Low-Carb Low-Calorie Tomato Soup (Keto friendly)
• Broccoli Cheese Soup
• Cream of Leek and Potato Soup