This tasty Pinto Bean Soup combines onions, celery, carrots, fire-roasted tomatoes, and pinto beans in a vegetable broth seasoned with smoked paprika, marjoram, and cumin. This vegan-friendly soup is quick and easy to make with the perfect blend of spices and tons of flavor.
How to make Pinto Bean Soup
First, in a large Dutch oven or large pot, over medium heat the olive oil. Add the onion, celery, and carrots and cook until the onion and celery are soft. Then reduce the heat to low and add the garlic, smoked paprika, marjoram, and cumin. Cook for 1 minute while stirring.
Stir in the vegetable stock, fire-roasted tomatoes, and bay leaves. Bring the mixture to a boil and then reduce it to a simmer. Simmer for 10 minutes. Add the pinto beans and simmer until the carrots are tender. Remove the bay leaves and discard them. Remove 2 cups of soup and puree it with an immersion blender or stand blender until desired consistency. Return the puree to the soup pot. Serve with a sprinkle of chopped parsley, chopped cilantro, or grated Parmesan Cheese.
Helpful recipe tips
- You can substitute oregano for the marjoram, but if you have never cooked with marjoram, you really should treat yourself. Marjoram is less pungent, milder, and sweeter, with a woodsy citrus aroma.
- If you want to add a little protein, try ground beef, ground pork, ground turkey, or smoked sausage like Polska Kielbasa.
- Veggies to add are spinach, corn, green chiles, and potatoes.
- This recipe works well with other beans like kidney beans, black beans, pinto beans, navy beans, great northern beans, cannellini beans, and even chickpeas.
- Remove the bay leaves before serving. They have sharp edges, and they could pose a choking hazard.
- When pureeing the soup in a stand blender, remove the center cap for heat to escape.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
- This soup freezes well in a zipper freezer bag or sturdy freezer container for up to 3 months.
How to make Pinto Bean Soup with dried beans
There are two options for softening dried pinto beans (and beans in general). The first option is to rinse them, pick through them and remove any rocks or shriveled beans, and soak them overnight in a large pot of water. Ensure the water is up over the beans by 2 inches, so they remain submerged. Remove any beans that float to the top, as they usually do not cook as well.
The second method is the quick soak method. First, rinse them and pick through the beans, ensuring there are no foreign materials like pebbles. Add the beans, water, and a little salt to a large pot over medium-high heat on the stovetop. Then bring it to a boil for a few minutes. Now cover the pot and let them sit until tender. This usually takes around 1-2 hours. Drain the softened beans.
More soup recipes to try
Pinto Bean Soup
Ingredients
- 1 ½ tablespoon olive oil
- 1 medium yellow onion chopped
- 2 ribs celery chopped
- 3 large carrots peeled and chopped
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon marjoram or oregano
- 1 teaspoon ground cumin
- 4 cups vegetable stock or chicken broth
- 2 14 ounce can fire roasted tomatoes
- 2 bay leaves
- 3 16 ounce cans pinto beans drained and rinsed
- Kosher salt and fresh ground black pepper to taste
- Chopped fresh parsley or cilantro optional
Instructions
- In a large Dutch oven or large pot, over medium heat the olive oil. Add the onion, celery, and carrots. Cook until the onion and celery are soft.
- Reduce the heat to low and add the garlic, smoked paprika, marjoram, and cumin. Cook for 1 minute while stirring.
- Add the vegetable stock, fire-roasted tomatoes, and bay leaves to the pot. Bring the mixture to a boil and then reduce it to a simmer. Simmer for 10 minutes. Add the pinto beans and simmer until the carrots are tender.
- Remove the bay leaves and discard them. Remove 2 cups of the soup and puree it with an immersion blender or stand blender. Return the puree to the soup pot.
- Season with kosher salt and fresh ground black pepper to taste. If desired, serve with a sprinkle of chopped parsley or chopped cilantro.
Notes
- You can substitute oregano for the marjoram, but if you have never cooked with marjoram, you really should treat yourself. Marjoram is less pungent, milder, and sweeter, with a woodsy citrus aroma.
- If you want to add a little protein, try ground beef, ground pork, ground turkey, or smoked sausage like Polska Kielbasa.
- This recipe works well with other beans like kidney beans, black beans, pinto beans, navy beans, great northern beans, cannellini beans, and even chickpeas.
- Remove the bay leaves before serving. They have sharp edges, and they could pose a choking hazard.
- When pureeing the soup in a stand blender, remove the center cap for heat to escape.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
- This soup freezes well in a zipper freezer bag or sturdy freezer container for up to 3 months.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kristi Edwards.
This was delicious. I did substitute dry beans, and added more smoked paprika to taste. I would definitely make again, and I’ll be back to try more recipes from Small Town Woman!
Beth Pierce
Thanks so much, Kristi! I am so glad that you like the soup. We love it too!
Pat Pierce
Tasty and easy! I replaced one of the cans of pinto beans with a can of black beans (drained and rinsed). This would be good with some diced ham and cornbread. (A coincidence that we’re both Pierces…not related, though.)
Beth Pierce
So true! Glad that you liked the soup!
Erin | Dinners, Dishes and Dessert
This was absolutely fantastic! Thanks for the great soup recipe! Everyone loved it!
Catalina
One of my favorite soup! So perfect for the fall season!
Tayler
We had this soup for dinner last night and it was a total winner! So filling and full of flavor.
Vicky
This time of the year I am always looking for new simple soup recipes and this one fits the bill! I love how beans provide protein and help to keep me full.
Nikki
This is a comforting, hearty and flavorful soup. Perfect on a cold Fall Day.
Beth
So many delicious flavours in this pinto bean soup.
dana
This is so wonderfully hearty! And the flavors are awesome. Such a cozy soup and perfect for this time of year!
Beth Pierce
Thanks, Dana! So glad that you enjoyed it!
katerina @ diethood.com
Such a fantastic soup!! Perfect for this weather!
Amanda
I have been looking for new soup recipes this year and yours looks delightful!
Sandra
I will definitely make this soup again and again! Perfect comfort food!
Beth Pierce
Thanks, Sandra! So glad that you liked it!
Rosey
What a great way to use the pinto beans. Outside of kidney, those are my favorite!