This Mexican Pinto Bean Soup is warm and cozy, full of delicious beans, spices, and a hint of spice! It’s perfect for a chilly day or anytime you need a little comfort food.
What I love most is that you can make it as spicy as you like! Sometimes I add some tortilla strips on top for a fun crunch. Easy and tasty—what’s not to love? 😊
Key Ingredients & Substitutions
Pinto Beans: Dried pinto beans are the star of this soup, full of creamy goodness. If you’re in a hurry, canned pinto beans work perfectly! Just rinse them well before using. Other beans like black beans or kidney beans can be a tasty substitution too.
Olive Oil: This is great for sautéing, but feel free to switch it out for canola oil or avocado oil if you prefer. Each adds a slightly different flavor, but they’re all good options.
Spices: Ground cumin and chili powder give the soup its warmth and depth. If you’re out of chili powder, try using a mix of paprika and cayenne for a spicy twist. You could even add a bit of taco seasoning if it’s on hand!
Fresh Cilantro: This herb really brightens the soup, but if you’re not a fan, parsley works as a great substitute. For a different flavor, try adding some green onions or chives!
How Do You Make Sure the Beans Are Tender?
Beans can take a bit of time to cook if you’re using dried ones, but here’s how to get them tender and tasty:
- Soak your dried beans overnight in water. This helps them cook faster and more evenly.
- After soaking, drain and rinse the beans before adding them to your pot. This removes any unwanted dirt or debris.
- Simmer slowly! If you’re using dried beans, give them 1 to 1.5 hours on low heat. If you’re using canned beans, just 20-30 minutes is enough to heat through.
- Finally, mashing a portion of the beans helps thicken the soup without turning it into a puree. This gives it a nice texture!
Enjoy making this comforting Mexican Pinto Bean Soup! It’s perfect for sharing with family and friends. 🍲
Mexican Pinto Bean Soup Recipe
Ingredients You’ll Need:
- 1 cup dried pinto beans (or 2 cans pinto beans, drained and rinsed)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and diced (adjust for spiciness)
- 1 small green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon smoked paprika (optional)
- 4 cups vegetable or chicken broth
- 1 (14.5 oz) can diced tomatoes
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
- Optional garnish: diced avocado, tortilla chips or strips, extra lime wedges
How Much Time Will You Need?
This soup takes about 15 minutes to prep, and if you’re using dried beans, you’ll need about 1 to 1.5 hours for simmering. Overall, plan for about 2 hours total if using dried beans. If you’re using canned beans, the cooking time will be around 30-40 minutes. A delicious meal that’s worth the wait!
Step-by-Step Instructions:
1. Preparing the Beans:
If you’re using dried pinto beans, start by rinsing them and soaking them overnight in water. After soaking, drain and rinse the beans again. If you’re short on time, feel free to skip this step and use canned pinto beans instead.
2. Sautéing the Vegetables:
In a large pot, heat the olive oil over medium heat. Add in the diced onion, minced garlic, diced jalapeño, and green bell pepper. Sauté these for about 5 minutes, or until the vegetables are tender and fragrant.
3. Toasting the Spices:
Now, stir in the ground cumin, chili powder, oregano, and smoked paprika, if you’re using it. Let the spices cook for about 1 minute. This helps release their fantastic flavors!
4. Adding Beans and Broth:
Add the soaked (or canned) pinto beans, diced tomatoes including their juices, and the broth. Bring the mixture to a gentle boil.
5. Simmering:
Once it’s boiling, reduce the heat and let it simmer partially covered. If you’re using dried beans, they will take about 1 to 1.5 hours to cook until tender. If you’re using canned beans, let it simmer for about 20-30 minutes to let the flavors meld.
6. Seasoning and Thickening:
After simmering, season the soup with salt and pepper to taste. Use a potato masher or an immersion blender to mash part of the beans. This will thicken the soup while keeping some beans whole for texture.
7. Finishing Touches:
Stir in the chopped fresh cilantro and the juice of one lime. Give it a taste and adjust any seasonings if needed.
8. Serving:
Serve the soup hot, garnished with extra cilantro, diced avocado, tortilla strips, and lime wedges on the side for squeezing. Enjoy this delicious and hearty Mexican Pinto Bean Soup with your favorite toppings!
It’s a delightful dish that warms the heart and satisfies the belly. Enjoy! 🌟
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! If you prefer a quicker preparation, canned pinto beans are a fantastic option. Just make sure to drain and rinse them before adding to the soup to remove excess sodium and preserve the flavor.
How Can I Make This Soup Spicier?
If you want a spicier kick, you can leave some seeds in the jalapeño or add a pinch of cayenne pepper. Additionally, serving the soup with a splash of hot sauce or a few slices of serrano pepper can really amp up the heat!
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it on the stove over low heat, adding a little broth or water if the soup has thickened too much.
Can I Freeze This Soup?
Yes! This soup freezes well. Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the fridge and reheat on the stove.
