Pinto Bean Soup

Warm, hearty, and packed with vibrant flavors, this Pinto Bean Soup is the perfect comfort food for any season. Made with wholesome, protein-rich dried pinto beans and a medley of fresh vegetables like carrots, celery, and onions, this recipe is both nourishing and satisfying. Infused with smoky paprika, earthy cumin, and aromatic oregano, every spoonful delivers a depth of flavor that's hard to resist. Simmered to perfection in vegetable broth with diced tomatoes and finished with fresh cilantro and a zesty squeeze of lime, this soup is ideal for cozy dinners or meal prep. Plus, it's naturally vegan and gluten-free, making it a healthy choice for all diets. Simple yet soul-soothing, this one-pot wonder is easy to make and perfect for serving up to six hungry guests.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 pound dried pinto beans
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 6 cups vegetable broth
• 1 14-ounce can diced tomatoes (canned, with juices)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (optional for garnish)
• 4 pieces lime wedges (optional for serving)

Directions

Step 1

Rinse the dried pinto beans under cold water and remove any debris or damaged beans. Place them in a large bowl, cover with water (about 3 inches above the beans), and soak overnight. Alternatively, use the quick soak method by boiling the beans in water for 2 minutes, removing from heat, and letting them sit covered for an hour. Drain and set aside.

Step 2

In a large soup pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the soaked pinto beans, vegetable broth, diced tomatoes (with their juices), cumin, smoked paprika, oregano, bay leaves, salt, and black pepper to the pot. Stir well to combine.

Step 6

Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the pinto beans are tender. Stir occasionally and add more broth or water if needed to maintain desired soup consistency.

Step 7

Once the beans are fully cooked, taste and adjust seasonings as needed. Remove and discard the bay leaves.

Step 8

To serve, ladle the soup into bowls. Garnish with chopped cilantro and serve with lime wedges on the side for added flavor, if desired.

Nutrition Facts

Serving size	(2914.3g)

Amount per serving	% Daily Value*
Calories	1750.9

Total Fat 46.1g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 7676.2mg	0%
Total Carbohydrate 285.1g	0%
Dietary Fiber 74.7g	0%
Total Sugars 51.8g
Protein 75.4g	0%

Vitamin D 0IU	0%
Calcium 711.3mg	0%
Iron 22.6mg	0%
Potassium 6567.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.3%

Protein: 16.2%

Carbs: 61.4%