Pinto Bean Soup Recipe

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Pinto Bean Soup Recipe – We love soup season! Making homemade soup is the best. You can make this Mexican Pinto Bean Soup with a few simple ingredients. Spices include oregano, cumin, smoked paprika…

This soup is made on the stovetop in a short time. It is easy to adapt to your liking or double for more servings.

Are you looking for something else to cook? Find all our soup recipes here.

Pinto Bean Soup Recipe

Do you ever make bean soups? If you are looking for a recipe for a soup with pinto beans this one could not be easier to cook and it’s so tasty. Not only is this filling it’s yummy to eat, and cooking recipes like this is budget-friendly too.

Soup With Pinto Beans

Recipe

How to make the recipe for pinto bean soup.

You can scroll down to print the recipe.

Ingredients

• 1 tablespoon of Olive Oil
• 2 cans of Pinto Beans (undrained)
• 2 cups of Vegetable broth
• 1 white onion diced
• 1 tablespoon peeled and minced garlic cloves
• 1 can yellow hominy (drained)
• 2 carrots washed, peeled and diced
• 4-5 baby gold potatoes, quartered
• 1 tsp Oregano
• 1 teaspoon Cumin
• 1 teaspoon Smoked Paprika
• Salt and Pepper to taste
• Optional Red Pepper Flakes to taste
• Optional Cilantro to mix in and garnish with
• Additional garnishes can be sliced lime and avocado.

Recipe Notes:

• This recipe can serve 4-6 people depending on the amount you serve per person. Double the recipe for additional servings.
• Add additional broth as desired. I usually buy a quart during soup season and add the remainder to any leftover soup to eat. Or add it if needed, as I’m making the soup.
• If you have or you don’t care for hominy substitute with canned corn (drained).
• Cooking oil substitutions – You can use vegetable oil if you don’t have olive oil.
• Spice substitutions – You can use regular Paprika instead of Smoked Paprika.

Directions

Begin by prepping the vegetables, get out the spices, canned goods, vegetable broth, soup pot, and soup stirring spoon.

1. In a large pot over medium heat cook the onion in the olive oil until soft and lightly browned.
2. Add in the hominy, minced garlic, diced carrots, and potatoes. Next, add the spices and cook for 2-3 minutes.
3. Pour in the broth and stir. Bring to a boil.
4. Reduce the heat to medium-low and simmer (covered) for about 15 minutes.
5. Add in the beans and cook for about an additional 5-minutes or until nice and hot.
6. Ladle the soup into soup bowls and garnish with chopped cilantro.

Serve and enjoy!

Pinto Bean Mexican Soup

Sometimes this type of soup is called Mexican Pinto Bean soup. You can make it any- time you want a hearty soup to fill you up. Or add it to your Cinco de Mayo dinners.

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Yield: 4

Pinto Bean Soup

Print

Pinto Bean Soup Recipe - Full of flavor and healthy vegetables, this vegetarian soup is made on the stovetop quickly. It is easy to adapt to your liking. A filling soup to keep you warm on a cold day and fill you up. Easily double the recipe for more servings...

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 tablespoon of Olive Oil
• 2 cans of Pinto Beans (undrained)
• 2 cups of Vegetable broth
• 1 white onion diced
• 1 tablespoon peeled and minced garlic cloves
• 1 can yellow hominy (drained)
• 2 carrots washed, peeled, and diced
• 4-5 baby gold potatoes, quartered
• 1 tsp Oregano
• 1 teaspoon Cumin
• 1 teaspoon Smoked Paprika
• Salt and Pepper to taste
• Optional Red Pepper Flakes to taste
• Optional Cilantro to mix in and garnish with
• Additional garnishes can be sliced lime and avocado.

Instructions

Begin by prepping the vegetables, get out the spices, canned goods, vegetable broth, soup pot, and soup stirring spoon.

1. In a large pot over medium heat cook the onion in the olive oil until soft and lightly browned.
2. Add in the hominy, minced garlic, diced carrots, and potatoes. Next, add the spices and cook for 2-3 minutes.
3. Pour in the broth and stir. Bring to a boil.
4. Reduce the heat to a medium-low and simmer (covered) for about 15 minutes.
5. Add in the beans and cook for about 5 additional minutes or until nice and hot.
6. Ladle the soup into soup bowls and garnish with chopped cilantro.

Notes

• This recipe can serve 4-6 people depending on the amount you serve per person. Double the recipe for additional servings.
• Add additional broth as desired. I usually buy a quart during soup season and add the remainder to any leftover soup to eat. Or add it if needed, as I’m making the soup.
• If you have or you don’t care for hominy substitute with canned corn (drained).
• Cooking oil substitutions – You can use vegetable oil if you don’t have olive oil.
• Spices substitutions – You can use regular Paprika instead of Smoked Paprika.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 503Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 592mgCarbohydrates 87gFiber 19gSugar 7gProtein 16g

Not all nutritional information is always 100% accurate.

Soup Recipes To Cook

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• Hearty Vegetable Soup
• Tomato Soup Recipe
• Instant Pot Chicken Tortilla Soup
• Hamburger Soup With Vegetables
• Lentil Soup
• Chicken Tortilla Soup (stovetop)
• Homemade Chicken Soup

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