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A large cup of pinto bean soup
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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!
Course Soup
Cuisine vegetarian
Keyword autumn recipe, make ahead meal, Meatless Mondays
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 276kcal

Equipment

  • Large saucepan
  • Immersion blender (optional)

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 pinch cayenne pepper
  • 2 cups vegetable stock
  • 2 15-ounce cans pinto beans
  • 1 15-ounce can fire-roasted tomatoes
  • salt to taste
  • pepper to taste
  • cilantro optional, for serving
  • lime juice optional, for serving
  • diced tomatoes optional, for serving
  • chopped scallions optional, for serving

Instructions

  • Heat oil in large saucepan over medium heat. When oil is hot, add diced onion and stir to coat with oil. Cook 2 to 3 minutes or until onions are just translucent.
    Oil and onions in large saucepan
  • Add garlic. Cook 1 additional minute or until garlic is fragrant.
    Garlic, onions, and oil in saucepan
  • Add cumin, chili powder, and cayenne. Stir to coat onions and cook 1 additional minute.
    Spices and onion in saucepan
  • Stir in vegetable stock, pinto beans, and fire-roasted tomatoes. Bring mixture to boil, then reduce heat to low and simmer, uncovered, 15 to 20 minutes.
    Vegetable stock, pinto beans, and fire-roasted tomatoes in large saucepan
  • Remove saucepan from heat. For smoother, thicker consistency, use immersion blender (see Notes for standard blender) to blend soup in saucepan until desired consistency is achieved. Season soup (blended or unblended) with salt and pepper to taste, then portion into bowls, add desired toppings, and serve warm.
    Pinto bean soup in large saucepan

Notes

  • No immersion blender? No problem. See the notes below for tips to purée your soup in a standard blender.
 
Tips for Blending Hot Soup in a Standard Blender
  • Fill the blender no more than halfway. You may have to blend your ingredients in a few batches.
  • After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
  • Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.
 
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed, not including optional toppings. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 276kcal | Carbohydrates: 44g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 431mg | Potassium: 664mg | Fiber: 14g | Sugar: 4g | Vitamin A: 561IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 4mg | Net Carbs: 30g