Description

This Mexican Pinto Bean Soup is a warm, comforting dish packed with tender beans, tomatoes, and spices. It’s simple to make and perfect for a healthy, satisfying meal. Serve it with tortillas, rice, or a side of avocado for extra flavor.

Ingredients

Units Scale

2 cups dried pinto beans (or 2 cans, drained and rinsed)
6 cups water or vegetable broth
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
1 medium carrot, diced
1 medium tomato, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon oregano
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 small jalapeño, chopped (optional for spice)
1/2 cup chopped cilantro (plus extra for garnish)
1 lime, cut into wedges
1 avocado, sliced (for serving)

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Instructions

Prepare the beans (if using dried) – Rinse the dried pinto beans and soak them overnight in water. Drain before cooking.
Sauté the aromatics – In a large pot, heat olive oil over medium heat. Add diced onion, carrot, and garlic. Sauté for 3-4 minutes until softened.
Add seasonings – Stir in cumin, paprika, chili powder, oregano, salt, and black pepper. Cook for 30 seconds to release the flavors.
Cook the beans – Add the soaked (or canned) pinto beans, diced tomato, and broth or water. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5 to 2 hours (or 30 minutes if using canned beans), stirring occasionally.
Blend for a creamy texture (optional) – For a thicker soup, blend a small portion of the beans using an immersion blender or mash some with a spoon.
Add fresh ingredients – Stir in chopped cilantro and adjust seasoning if needed.
Serve – Ladle into bowls and top with fresh avocado, extra cilantro, and a squeeze of lime juice. Serve with warm tortillas or rice on the side.

Notes

If using canned beans, reduce cooking time to 30 minutes.
Add more chili powder or jalapeño for a spicier kick.
Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 250
Sugar: 4g
Sodium: 500mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg