Mexican Pinto Bean Soup | Easy Stew Recipe
A comforting and easy Mexican Pinto Bean Soup recipe featuring fire-roasted tomatoes, hearty vegetables, and warm spices. This wholesome stew is perfect for a cozy meal, blending some of the soup for a creamy texture while keeping chunks for added bite. Simple ingredients come together to create a flavorful, nutritious dish ideal for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 small carrots (150 g), peeled and diced
- 1 medium potato (135 g), peeled and diced
Tomato and Beans
- 1 (14 oz) can fire-roasted tomatoes (see notes)
- 2 (14 oz) cans pinto beans, drained and rinsed
Spices and Broth
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Red pepper flakes, to taste
- 2 bay leaves (optional)
- 2 cups vegetable broth
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4-5 minutes, stirring frequently until the onion becomes translucent and fragrant.
- Add Vegetables and Spices: Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, dried oregano, ground cumin, smoked paprika, red pepper flakes, and bay leaves if using. Cook for 1-2 minutes until the spices become fragrant and the ingredients start to meld.
- Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to medium-low, cover with a lid, and let it simmer for 10-15 minutes, allowing the vegetables to soften and flavors to develop.
- Add Pinto Beans and Continue Cooking: Stir in the drained and rinsed pinto beans. Continue to simmer the soup for another 10 minutes, stirring occasionally, until all the vegetables are tender. Turn off the heat once done.
- Blend the Soup: Pour about half of the soup into a separate pot or blender. Use an immersion blender or standard blender to blend until smooth or to your desired consistency. Return the blended portion to the large pot and stir to combine.
- Season and Serve: Taste the soup and adjust seasoning with salt, pepper, or additional spices if needed. Optionally, add a splash of lime juice for brightness. Serve hot in bowls and garnish with fresh herbs if desired. Enjoy your hearty Mexican Pinto Bean Soup!
Notes
- Fire-roasted tomatoes: You can use a store-bought 14 oz can of fire-roasted tomatoes or roast fresh tomatoes at 450°F for 30 minutes after drizzling with olive oil.
- Pinto beans: The canned beans weigh approximately 250 g when drained. For cooking dry beans, refer to Instant Pot Refried Beans recipe for guidance.
- Texture preferences: Blend part, half, or all of the soup depending on your preferred texture.
- Adjust liquid: Add additional vegetable broth or water if the soup becomes too thick during cooking.
