This Pinto Bean Soup combines rich, creamy beans with tomatoes, corn, and warm spices for a bowl of satisfying comfort food.
Move over black bean soup. There’s another bowl in town called pinto bean soup. Packed with flavor and wholesome goodness, one spoonful is all you need to see why it’s on a lot of people’s weekly meal rotation. Although you can prepare pinto beans in many ways, in my opinion, nothing tops this bowl full of unbeatable goodness.
Have I piqued your interest? I hope so. It’s easy for me to tell you that a recipe is good, but sometimes, you have to make it yourself to discover the truth. In this case, all you have to do is read the ingredient list. With onions, garlic, corn, cumin, oregano, smoked paprika, vegetable broth, and fire-roasted tomatoes, you can already see how much flavor is infused into every delectable bite.
This pinto bean soup is so good, people will think you let it simmer on the stove for hours to develop all that flavor. No one will believe you when you say it takes less than half an hour to cook! That’s okay; they don’t need to believe you to enjoy the soup. Just point them to this recipe, and we’ll do the convincing for you.
Is This Pinto Bean Soup Healthy?
This soup is healthy in quite a few ways. Pinto beans pack a lot of fiber and protein, plus iron, folate, and magnesium. The onions, garlic, and tomatoes provide lots of different vitamins, minerals, and antioxidants. The beans and other veggies are naturally low in fat, and the olive oil used in this recipe adds mostly healthy unsaturated fats. If you’re tracking or limiting sodium content in your meals, you might consider using “lite” salt and low-sodium vegetable broth. You can also use dried (soaked) beans instead of canned for a lower sodium content.
Overall, this soup is low in calories and fat, vegetarian-friendly, and gluten-free. Without the cheese and sour cream, it can be vegan, too.
How To Avoid The Gassy Side Effects Of Pinto Beans
Yes, we’re going there, because this question about beans is often asked. We may love the taste and how good they are for the body, but let’s face it—beans have a certain effect on most people, and they upset some people’s digestive systems more than others. These effects are generally due to the high fiber content of beans and a specific carbohydrate called raffinose, which is hard for the body to digest.
When using canned beans, you may be able to ease any gassiness by draining and rinsing them thoroughly. Keep rinsing until the water runs clear. That eliminates all that starch buildup in the bean liquid. Similarly, if you’re using dried beans, soak them overnight in plenty of water. You can also use a teaspoon of baking soda in the soaking water; some people say it helps! Then, drain and rinse them well. Use clean water (or broth) to cook the beans.
Cooking with certain herbs and spices—like cumin, garlic, fennel, and ginger—can help as well. Taking digestive enzymes before you eat foods that cause gas, especially those designed to reduce gas (Beano), can help you enjoy pinto bean soup without worry.
Finally, consider your typical fiber consumption before you eat a ton of beans. If you don’t usually consume lots of fiber, you’re probably going to have a gassy reaction if you go for seconds of this pinto bean soup. So my advice here is to start with a small serving of beans, then ramp up your consumption. Your body will get used to the fiber if you keep eating beans!
How Do I Store Leftovers?
As with many soups, this one tastes even better the second day. The more time the flavors have to meld, the better the taste. Refrigerate leftover pinto bean soup in an airtight container for up to 4 days. This soup freezes well too, so you might consider making a double batch. Let it cool before placing it in the fridge overnight, then put the soup into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight, and reheat on the stove or in the microwave when ready to serve.
Serving Suggestions
I like to serve the soup with an array of toppings so everyone can choose what they like. Chopped cilantro and sour cream are suggested in the recipe, but I add chopped green onions, sliced jalapeños, and diced avocado. If you have family members who want to add spice to their meals, consider offering some Roasted Tomato Salsa or Jalapeño Salsa on the side. A spoonful or two mixed in helps add tasty heat to the soup. Serve this tasty Cornbread Casserole on the side for a complete meal.
You could also serve small portions of this soup as a side to go with tacos or enchiladas. Try these Shrimp Tacos or this recipe for Instant-Pot Chicken Enchiladas.
Ingredients
- 1½ tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- ¾ teaspoon ground cumin
- ¾ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 2¼ cups vegetable broth
- 3 cans pinto beans 15 ounces each, drained and rinsed
- ½ cup fresh corn kernels
- 1 can fire-roasted diced tomatoes 15 ounces
- Salt and pepper to taste
- Fresh chopped cilantro for garnish
- Shredded cheese for garnish
- Sour cream for garnish, optional
Instructions
- Add oil to a large pot over medium heat. When the oil is hot, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
- Stir in cumin, oregano, and smoked paprika, cooking for about 1 minute, until fragrant.
- Add vegetable broth, pinto beans, corn, and fire-roasted tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to meld.
- Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a sprinkle of your favorite cheese. Add a dollop of sour cream on top, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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