Mexican Pinto Bean Soup | Easy Stew Recipe
This Mexican Pinto Bean Soup is a hearty and flavorful stew made with fire-roasted tomatoes, pinto beans, and a blend of aromatic spices. It’s easy to prepare on the stovetop and combines both creamy and chunky textures by blending half the soup to perfection. Ideal for a comforting meal, this recipe is packed with vegetables and bold Mexican flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 (14 oz) can fire-roasted tomatoes
- 3 garlic cloves, minced
- 2 small (150 g) carrots, peeled and diced
- 1 medium (135 g) potato, peeled and diced
- 2 cups vegetable broth
- 2 (14 oz) cans pinto beans, drained and rinsed
Spices and Seasonings
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Red pepper flakes, to taste
- 2 bay leaves (optional)
- Salt and pepper, to taste
Instructions
- Heat the Oil and Sauté Onion: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4-5 minutes, stirring frequently until the onion is translucent and softened.
- Add Tomatoes, 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 mixture is fragrant.
- Add Broth and Simmer: Pour in 2 cups of vegetable broth. Bring the soup to a boil, then reduce the heat and simmer with the lid on for 10-15 minutes until the carrots and potatoes begin to soften.
- Incorporate Pinto Beans and Continue Cooking: Add the drained and rinsed pinto beans to the pot. Continue to simmer for another 10 minutes, stirring occasionally, until all the vegetables are tender.
- Adjust Consistency by Blending: Remove about half of the soup and either use an immersion blender directly in the pot or transfer to a blender to puree to your desired consistency. Return the blended soup back to the pot and stir to combine completely.
- Season and Serve: Taste the soup and add salt, pepper, or additional spices as needed. Optionally, add a squeeze of lime juice for brightness. Serve hot, garnished with fresh herbs as desired.
Notes
- Fire-roasted tomatoes: Can be substituted with fresh tomatoes that are sliced, drizzled with olive oil, and roasted at 450°F for 30 minutes.
- Pinto beans: Recipe uses canned beans (approximately 250 g drained per 14 oz can), but you can cook dried pinto beans from scratch if preferred.
- Texture flexibility: Blend as much or as little of the soup as you like to achieve a preferred texture.
- Adjust liquid: Add extra vegetable broth or water if the soup becomes too thick during cooking.
