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Hearty Mexican Pinto Bean Soup

A comforting and flavorful Mexican pinto bean soup packed with vegetables and spices. Perfect for any day of the week.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 cups pinto beans (canned or cooked), drained and rinsed if canned
  • 2 medium potatoes, diced
  • 2 carrots, sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Sauté the onions and garlic until translucent, allowing their flavors to meld.
  2. Add the diced potatoes and carrots, cooking for a few minutes to soften them slightly.
  3. Stir in the pinto beans, vegetable broth, cumin, chili powder, salt, and pepper for a rich, flavorful base.
  4. Bring the mixture to a boil, then reduce to a simmer and cook for 15-20 minutes until the vegetables are tender.
  5. Serve hot, garnished with fresh cilantro if desired.

Notes

Use homemade vegetable broth for a deeper flavor. Experiment with spices by adding smoked paprika or cayenne for a smoky kick. For added creaminess, blend half of the soup.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: pinto bean soup, Mexican soup, vegetarian soup, comfort food, easy recipe