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Pinto Bean Soup

A hearty, flavorful soup made with pinto beans and vegetables, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups dried pinto beans soaked overnight
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 2 medium carrots chopped
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 tablespoon lime juice optional
  • Fresh cilantro for garnish optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method
 

  1. Rinse the soaked pinto beans under cold water.
  2. In a large pot, heat olive oil over medium heat.
  3. Add diced onions and cook until translucent, about 5 minutes.
  4. Stir in minced garlic, bell pepper, and carrots, and sauté for another 3 minutes.
  5. Add rinsed pinto beans and vegetable broth to the pot.
  6. Stir in cumin, chili powder, salt, and pepper.
  7. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes.
  8. If the soup is too thick, add more broth or water.
  9. Stir in lime juice before serving.
  10. Ladle the soup into bowls and garnish with fresh cilantro if desired.

Notes

This soup is perfect as a standalone meal or paired with crusty bread.