Mexican Pinto Bean Soup
A comforting, budget-friendly vegetarian soup featuring smoky tomatoes and warm spices, perfect for weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 2 cans pinto beans, drained and rinsed (about 15 oz each)
- 1 can fire-roasted tomatoes (14–15 oz)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups vegetable broth Use low-sodium if preferred
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
Preparation
- Heat a large pot over medium heat with a tablespoon of oil.
- Add the chopped onion, minced garlic, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 6–8 minutes.
- Stir in the cumin and chili powder and cook for 30–45 seconds to bloom the spices.
- Add the fire-roasted tomatoes (with juices), drained pinto beans, and vegetable broth. Stir to combine.
- Bring the soup to a boil, then reduce to a low simmer. Cook uncovered for 20–30 minutes until flavors meld and carrots soften.
- Taste and season with salt and pepper. If you prefer a thicker texture, mash a cup of the beans against the side of the pot or pulse briefly with an immersion blender.
- Serve hot, garnished with fresh cilantro if using.
Notes
Cool leftovers quickly and store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if the soup has thickened.