This Mexican Pinto Bean Soup is warm and cozy, packed with hearty pinto beans and spices that dance on your taste buds. It’s creamy, filling, and just perfect for chilly days!
Every spoonful brings a smile, especially when served with a side of crispy tortilla chips. I love to add a little lime juice on top for that extra zing—so refreshing!
Key Ingredients & Substitutions
Pinto Beans: This recipe shines with dried pinto beans. If you’re short on time, canned beans work just fine! Just rinse them well to cut the sodium.
Onions: A medium onion offers flavor and depth. If you’re out of onions, shallots can be a nice substitute for a milder taste.
Jalapeños: These add a nice kick! If you prefer less heat, use a bell pepper or skip them altogether.
Vegetable Broth: For added flavor, use vegetable broth instead of water. Chicken broth is a good alternative if that’s what you have on hand.
Spices: Ground cumin and chili powder bring warmth. Feel free to use taco seasoning if you have it—it’s a great all-in-one option!
How Do You Get the Beans Perfectly Cooked?
Cooking dried beans to perfection can be tricky, but here’s how to do it right! First, soak them overnight in plenty of water; this softens them and reduces cooking time.
- Rinse and drain the beans before cooking to remove impurities.
- In your pot, sauté vegetables first to build a base of flavor before adding beans and broth.
- Bring your soup to a boil to activate the flavors, then lower to a gentle simmer. Cooking too fast can make beans tough.
- For dried beans, give them 1.5 to 2 hours, checking occasionally. If they soften early, that’s great! Adjust the soup’s consistency as you cook.
This method ensures your pinto beans are creamy and delicious in the soup! Enjoy every spoonful! 🌿
How to Make Mexican Pinto Bean Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb dried pinto beans (or 3 cans pinto beans, drained and rinsed)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1-2 jalapeño peppers, seeded and finely chopped (optional for heat)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 6 cups vegetable broth or water
- 1 cup diced tomatoes (canned or fresh)
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Fresh cilantro, chopped for garnish
- Juice of 1 lime (for serving)
How Much Time Will You Need?
This tasty recipe will take about 15 minutes for preparation and cooking time will vary: it’s around 1.5 to 2 hours if using dried beans or about 30 minutes if you choose canned beans. So, set aside some time to enjoy the beautiful cooking aromas filling your kitchen!
Step-by-Step Instructions:
1. Prepare the Beans:
If you’re using dried pinto beans, start by rinsing them under cold water. Soak them in a bowl of water overnight or for at least 6 hours. After soaking, drain and set them aside. If you’re going for canned beans, you can skip this step and just drain and rinse them.
2. Sauté the Vegetables:
In a large pot, pour in the olive oil and heat it over medium heat. Add the chopped onion, carrot, and celery. Sauté the mixture for about 5 minutes until the veggies are softened and fragrant.
3. Add Flavor:
Now, toss in the minced garlic and jalapeño peppers if you like some spice! Cook these for another 1-2 minutes until the garlic is fragrant and starts to lightly brown.
4. Add the Spices:
Sprinkle in the ground cumin, chili powder, and smoked paprika. Stir everything together and cook for about 30 seconds to toast those lovely spices.
5. Combine the Main Ingredients:
Next, add the soaked and drained pinto beans (or the canned beans), diced tomatoes, and vegetable broth to the pot. Bring this delicious mixture to a boil, then reduce the heat to low and let it simmer gently.
6. Simmer the Soup:
Cover the pot and let it simmer: if using dried beans, this takes about 1.5 to 2 hours, or about 30 minutes for canned beans. Stir occasionally until the beans are tender, and the soup thickens to your liking. If it gets too thick, add a bit more water or broth.
7. Blend If You Want:
If you prefer a creamier texture, use an immersion blender to puree part of the soup, but leave some beans whole for added texture—totally up to you!
8. Season and Serve:
Sprinkle with salt and black pepper to taste. Serve your delicious Mexican Pinto Bean Soup hot, garnished with fresh cilantro and a squeeze of lime juice to brighten it up. Enjoy it with some crispy tortilla chips or a slice of warm corn bread!
This Mexican Pinto Bean Soup is sure to be a hit at your dinner table. Enjoy every comforting bite! 🍲
Can I Use Canned Beans Instead of Dried Beans?
Absolutely! If you’re short on time, using canned pinto beans is a great shortcut. Just drain and rinse them before adding them to the soup. You’ll only need to simmer for about 30 minutes.
How Can I Make This Soup Spicier?
If you like it hot, you can add more jalapeños or even include some crushed red pepper flakes or hot sauce. Adjust the heat level to your preference as you cook!
Can I Freeze Leftover Soup?
Yes, this soup freezes well! Allow it to cool completely, then store it in an airtight container for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stove.
What Can I Serve with This Soup?
This soup pairs perfectly with warm tortilla chips, cornbread, or a slice of crusty bread. You can also serve it with a side salad for a complete meal!