Pinto Bean Soup

Hearty pinto bean soup is perfect for cooler months. This rich, filling soup is loaded with tender pinto beans, fire-roasted tomatoes, and incredible spices. Keep it thin and brothy or blend it all together for a thick, creamy soup. Either way, you’ll love these flavors!

What Makes This Soup So Good

• There’s a ton of delicious flavor here. I mean! Pinto beans, fire-roasted tomatoes, onions, garlic, cayenne, cumin, chili powder… Every bite is better than the last.
• Pinto bean soup is incredibly hearty, so it’s nice and filling, plus it’s a nutritious meal. The pinto beans are a great source of healthy fats, protein, fiber, and antioxidants.
• It fits a variety of dietary needs! Whether you’re gluten free, grain free, dairy free, or vegan, you can fit a bowl of pinto bean soup into your day. Unfortunately, though, there’s no easy way to make this one low carb or keto-friendly since beans are the stars here.

Key Ingredients

Pinto Beans – I used canned pinto beans here to keep things simple, but you can absolutely cook your own from dry instead. Our Instant Pot Pinto Beans (No Soak!) is super easy and gives you perfect beans for pinto bean soup. Just make sure to cook them before starting this soup – dry beans won’t work here.

Fire-Roasted Tomatoes – You could use regular diced tomatoes, but I highly recommend using fire-roasted! They have so much more flavor because they’re flame-charred before they’re diced and canned.

Chef’s Tips

• You can make this pinto bean soup with different types of beans if you want/don’t have/don’t like pinto beans. The taste will be different, obviously, and you may need to make adjustments to the cook time depending on the beans you use. And you’d need to call it something else if you’re not using any pinto beans at all!
• If you’re not avoiding meat, add a little browned ground beef or chorizo to the soup to make it even more substantial. Both types of meat would pair well with the flavors in the soup.
• My favorite pinto bean soup toppings are lime juice, cilantro, sliced jalapeños, and diced tomatoes. You could also serve this soup with a nice, crusty bread or a piece of cornbread. A little shredded Mexican cheese would also work well sprinkled on top, as would crushed tortilla chips or a dollop of sour cream. For extra texture in the soup, remove 1 cup of pinto beans before puréeing the soup, then return them to the saucepan before serving.

You’ll Love These Soup Recipes, Too!

• Mexican Chicken Soup
• Instant Pot Lentil Soup
• Seafood Soup
• Slow Cooker Tom Kha Soup (Thai Coconut Chicken Soup)
• Keto Broccoli Cheese Soup
• Instant Pot Chicken and Rice Soup
• Tomato Bisque