Mexican Pinto Bean Soup | Easy Stew Recipe

Mexican Pinto Bean Soup is a hearty and flavorful dish that’s perfect for any time of the year. Packed with tender pinto beans, aromatic spices, and fresh vegetables, this comforting stew is easy to make and incredibly satisfying. Serve it with warm tortillas or crusty bread for a complete meal.

Why You’ll Love This Recipe

• Made with simple pantry ingredients
• Hearty, filling, and full of flavor
• Vegan and gluten-free friendly
• Perfect for meal prep and freezing
• Customizable with different toppings and add-ins

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pinto beans (dried or canned)
• Onion
• Garlic
• Tomatoes
• Carrots
• Celery
• Jalapeño (optional for heat)
• Vegetable or chicken broth
• Cumin
• Oregano
• Chili powder
• Bay leaves
• Olive oil
• Salt and pepper
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Directions

1. If using dried pinto beans, soak them overnight and drain before cooking.
2. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened.
3. Stir in chopped tomatoes, jalapeño (if using), and spices.
4. Add pinto beans and broth, then bring to a boil.
5. Reduce heat, cover, and simmer for 45-60 minutes (or until beans are tender if using dried beans).
6. Remove bay leaves and adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh cilantro and lime wedges.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Variations

• Spicy Version: Add more jalapeño or a pinch of cayenne pepper.
• Protein Boost: Stir in shredded chicken or cooked chorizo.
• Creamy Texture: Blend a portion of the soup for a thicker consistency.
• Vegetable Additions: Include bell peppers, zucchini, or corn.
• Slow Cooker Method: Cook on low for 6-8 hours or high for 3-4 hours.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed.

FAQs

Can I use canned pinto beans instead of dried?

Yes! Canned beans reduce cooking time significantly. Drain and rinse before adding them to the soup.

How can I thicken the soup?

Blend a portion of the soup with an immersion blender or mash some beans with a spoon.

Is this soup spicy?

The spice level depends on the jalapeño and chili powder. Adjust to your preference.

What can I serve with this soup?

It pairs well with tortillas, cornbread, avocado slices, or rice.

Can I make this in an Instant Pot?

Yes! Sauté the vegetables, then pressure cook with dried beans and broth for 35 minutes, followed by a natural release.

How do I make this soup creamier without blending?

Stir in a splash of coconut milk or heavy cream at the end of cooking.

Can I add meat to this soup?

Absolutely! Shredded chicken, ground beef, or sausage make great additions.

What are some good toppings for this soup?

Try diced avocado, shredded cheese, sour cream, tortilla strips, or chopped onions.

Can I use other beans instead of pinto beans?

Yes! Black beans, kidney beans, or navy beans work well.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Conclusion

Mexican Pinto Bean Soup is a nutritious and comforting dish that’s easy to prepare and perfect for any occasion. Whether you enjoy it as a main meal or a side, its rich flavors and versatility make it a household favorite. Try different variations to suit your taste and enjoy a warm, satisfying bowl!

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