Mexican Pinto Bean Soup | Easy Stew Recipe - Elavegan (2024)

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4.99 from 185 votes

This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and packed with flavor! Combining pinto beans, fire-roasted tomatoes, veggies, broth, and Mexican seasonings leads to a soup that is ridiculously more-ish. Plus, this recipe can be made in just one pot, is gluten-free, dairy-free, vegetarian (vegan), high-protein, high-fiber, low-fat, and not to mention low-cost!

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Simple & Delicious Mexican Bean Soup

When it comes to Mexican cuisine, legumes are everything for the meat-free eaters out there; chickpeas, kidney beans, black beans, and – of course- pinto beans. The humble pinto bean isn’t quite as ‘popular’ globally as the others, yet appears in some of my favorite Mexican food; chili, Mexican spiced beans, burritos, over nachos, and for refried beans (frijoles refritos).

In comparison to kidney/black beans, pinto beans are softer, creamier, with a slightly earthier, nutty flavor. They’re perfect for blending up into a creamy soup or for stews. Even though I always have a whole variety of beans in my house (dried and canned), I don’t find myself reaching for the pinto beans as often as the others. So I thought I’d share this recipe that gives them a chance to shine!

This pinto bean soup blends Mexican-inspired flavors for a creamy, hearty soup option for the Fall/Winter months. Simmered for 20-25 minutes, this soup allows all the flavors to combine and the beans to soften into a deliciously buttery texture, packing tons of flavor with such a little amount of effort (in a way – similar to a meat-free cowboy soup).

This is comfort food at its best – thick, hearty, satisfying, and truly nourishing while somehow remaining healthy too. Serve this Southern pinto beans recipe as an appetizer or main and you’re sure to have lots of satisfied eaters. Plus, most of the recipe is made up of inexpensive pantry staples and veggies – for a low-cost midweek meal.

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Healthy Wholesome Pinto Bean Soup

Not only is this vegan soup low-cost to make, but it’s also a healthy option for the entire family.

Beans are packed with wholesome goodness for our bodies, including being one of the richest sources of plant-based protein and fiber on the planet. They have the ability to regulate blood sugar levels, reducing cholesterol, improving heart health, and even reducing the risk of certain cancers.

Pinto beans are not only a great source of protein and fiber, but they also contain antioxidants, vitamins (especially B1 / Thiamine), and minerals like iron, magnesium, phosphorus, and potassium.

Combined with the likes of carrots, onion, tomatoes, and potatoes – this Mexican bean soup really is a healthy, wholesome, and nutrient-packed meal!

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The Step-By-Step Instructions

For the full ingredients list, ingredient measurements, and nutritional information, then please read the recipe card below.

Step 1. Heat oil in a large pot over medium-high heat. Once hot, add the onion and sauté for about 4-5 minutes, stirring frequently, until it begins to soften and starts going translucent.

Step 2. Stir in the roasted tomatoes, garlic, carrots, potato, and all the spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).

Step 3. Bring the soup to a boil, then reduce the heat and allow it to simmer, with a lid on, for between 10-15 minutes to begin softening the vegetables. Add the pinto beans, then cook for a further 10 minutes, or until the veggies are all tender- stirring occasionally.

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Step 4. Once ready, turn off the heat. Now you can decide on the texture you want for the dish. If you want it as more of a pinto bean stew, then you could leave it chunky as-is. Alternatively, you can use an immersion blender to slightly puree some or all of the soup or even move 50% of the soup to a blender/different pot to completely puree before transferring back to the pot and stirring well.

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Step 5. Finally, taste the soup and adjust any of the seasonings as required. Add a little extra veggie broth/water if it’s a little too thick, then serve immediately.

How To Serve

I like to serve this pinto bean soup garnished with fresh herbs, such as cilantro or parsley, and lime wedges. You can add the lime juice directly into the large pot, but I’ve found that different people like different levels.

There are several ways to serve and garnish this wholesome soup/stew:

  • If you puree a part of the soup, then you can serve it over rice.
  • Whether served as a stew or soup, this goes wonderfully with this gluten-free bread, bread rolls, or cornbread.
  • For extra spice, you could top this soup with sliced jalapeño or some hot sauce.
  • Similarly to my tortilla soup, you could serve it along with homemade tortilla chips (or store-bought options).
  • Feel free to sprinkle with some dairy-free crumbled feta or other vegan cheese (like queso fresco).
  • You could top it with a dollop of vegan sour cream and salsa
  • Top with some fresh veggies like sliced radish, diced tomatoes, or sliced avocado.

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How To Store

Any leftovers can be stored in an airtight container in the fridge for 3-4 days. It may thicken slightly while chilled, so feel free to add a little extra water when reheating. It should also be freezer-friendly, though it isn’t something I’ve tried.

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Recipe Notes

  • I tend to cook the soup on the stove, though it should also work well in a crock-pot/slow cooker. I would still sauté the onion first, then add all the ingredients (including soaked but not cooked beans from dry) and cook for 8 hours on low or 4 hours on high. The exact time depends on your slow cooker. Canned beans can become a bit too soft/mushy otherwise – though this isn’t too important if you’re planning to puree the soup.
  • The Fire-Roasted Tomatoes: I use fresh sliced tomatoes roasted with a little olive oil at 450F for 30 minutes. However, you can use 1 (14oz) can of fire-roasted tomatoes instead.

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More Tipps

  • The Pinto Beans: I typically cook pinto beans from dry. However, for this recipe, I used canned beans. Check out my Instant Pot Refried Beans recipe on how to cook pinto beans from dry as they need to be cooked before adding to this recipe.
  • Feel free to adjust the spiciness to your liking. You could add ancho chili powder for sweet and smoky spice or use regular chili powder.
  • You can substitute other beans in place of the pinto though they will all affect the flavor and texture in different ways. Black beans, cannellini beans, or navy beans could work well.
  • Add a little extra oil (such as avocado oil or olive oil) or plant-based cream to add a little ‘silkiness’ to the texture of the soup.
  • If you’re short on time, then you can minimize the cooking time by using the tinned beans alongside microwaving the carrots and potatoes with a spoonful of water for 1-2 minutes, till slightly tender. This will reduce the time needed to cook them till tender. You can then add them and the beans to the soup at the same time and cook for 10-15 minutes maximum.
  • For an additional smoky flavor, you could add a little liquid smoke to the soup.

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Other Mexican-Inspired Recipes

  • Homemade Gluten-Free Tortillas
  • Lentil Enchiladas
  • Breakfast Burritos
  • Taco Cups
  • Black Bean Quesadillas
  • Loaded Nacho Fries
  • Oven Roasted Vegetable Fajitas

Make sure to also check out my Vegan White Bean Soup and this Veggie Stew if you love chunky soups/stews.

If you give this pinto bean soup recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing your recreations.

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Pinto Bean Soup

Author: Michaela Vais

This Mexican-inspired pinto bean soup is creamy, hearty, nourishing, and absolutely packed with flavor! Combining pinto beans, fire-roasted tomatoes, veggies, broth, and Mexican seasonings leads to a soup that is ridiculously more-ish. Plus, this recipe can be made in just one pot, is gluten-free, dairy-free, vegetarian (vegan), high-protein, high-fiber, low-fat, and not to mention low-cost!

4.99 from 185 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Side, Soup

Cuisine Mexican

Servings 6

Calories 210 kcal

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 (14 oz) can fire-roasted tomatoes (see notes)
  • 3 garlic cloves minced
  • 2 small (150 g) carrots peeled and diced
  • 1 medium (135 g) potato peeled and diced
  • 1 tsp oregano dried
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Red pepper flakes to taste
  • 2 bay leaves (optional)
  • 2 cups vegetable broth
  • 2 (14 oz) cans pinto beans drained and rinsed (see notes)
  • Salt and pepper to taste

Instructions

  • You can watch the video in the post for visual instructions.

    Heat oil in a large pot over medium/high heat. Add onion and sauté for about 4-5 minutes, stirring frequently.

  • Stir in the roasted tomatoes, garlic, carrots, potato, and all spices. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (I also added 2 bay leaves for flavor).

  • Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes. Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.

  • You can add more veggie broth or water if you notice that too much liquid evaporated.

  • I poured about 50% of the soup into a different pot and used an immersion blender to blend it. You can also fill about half of the soup into a blender and blend it to the desired consistency.

  • Then pour the blended soup back into the large pot and stir to combine. Taste it and add more salt/pepper/spices if needed. You can also add a little lime juice.

  • Serve in bowls and garnish with fresh herbs. Enjoy!

Notes

  • Fire-roasted tomatoes: I used fresh tomatoes (sliced) and roasted them (drizzled with olive oil) in the oven at 450 degrees Fahrenheit for 30 minutes. However, you can use 1 (14 oz) can of fire-roasted tomatoes instead, as mentioned in the recipe.
  • Pinto beans: The weight of the drained beans is about 250 g per 14 oz can. I typically cook pinto beans from dry, however, for this recipe I used canned beans. Check out this recipe for Instant Pot Refried Beans to find out how to cook pinto beans from dry.
  • Texture: You can blend just a part of the soup, half of it, or all of it.
  • Read the blog post for serving suggestions, step-by-step photos, and helpful tips.

Nutrition Facts

Pinto Bean Soup

Amount per Serving

Calories

210

% Daily Value*

Fat

3

g

5

%

Saturated Fat

1

g

5

%

Carbohydrates

15

g

5

%

Fiber

9

g

36

%

Sugar

5

g

6

%

Protein

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is an estimate and has been calculated automatically

Mexican Pinto Bean Soup | Easy Stew Recipe - Elavegan (12) Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!

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Mexican Pinto Bean Soup | Easy Stew Recipe - Elavegan (2024)

FAQs

How do you make pinto bean soup thicker? ›

This will release the starches in the beans and thicken the soup. Add a roux: In a separate pan, melt butter and stir in flour to make a roux. Cook until the mixture is golden brown, then whisk it into the soup. The roux will help thicken the soup and add a slightly nutty flavor.

How to thicken pinto beans with flour? ›

I like my juices thick with my beans, therefore in a separate bowl I added 1/4 cup of cornstarch or flour and 1/4 cup of water to make a thickening paste. Then, slowly add your thickening paste to the boiling beans and ham. Be sure to stir as you add it in.

How long do pinto beans take to cook? ›

Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy.

What if my bean soup needs more flavor? ›

That's what my gram used to do:
  • Gently fry a mixture of paprika, cumin and crushed garlic in olive oil in a small pan. Watch out it doesn't burn. Pour on top of soup when soup is already in serving bowl.
  • Prepare a mixture of freshly squeezed lemon juice and crushed garlic. Texture of the mixture should be pretty thick.

What does cornstarch do to soup? ›

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

How to make bean soup thicker without cornstarch? ›

Purée the beans.

Remove a quarter of the beans from the soup and purée them in a blender or food processor. Add the puréed beans back into the soup to thicken it. You can also use an immersion blender or potato masher to purée a portion of the bean soup.

How do you make bean stew thicker? ›

The white beans will break down and thicken the soup as it simmers, but if you'd like an even thicker stew, dissolve 1 tablespoon of cornstarch in water and add to the broth towards the end of the cooking process.

What do you do if your pinto beans are too watery? ›

You can also make a slurry of 2 tablespoons of cornstarch and about a cup or so of cool water, or some of the bean liquid. If you use the bean liquid, remove it first and set it aside to cool slightly.

How much cornstarch to thicken bean soup? ›

Cornstarch is a great option as it is a natural thickening agent, but you'll want to be careful about how much you use. Start with 1 tablespoon of cornstarch whisked together with cold water to create a slurry. Then, gradually add the slurry to the soup, letting it boil for one to two minutes before adding more.

Can you overcook pinto beans? ›

Overcooked beans are perfectly safe to eat, but while they may be edible, they'll be less pleasant to consume. Signs that your beans are overcooked include them being very soft and mushy. Tender beans are ideal, but if they lack firmness and don't keep their shape, they have probably simmered for too long.

How do you know when pinto beans are done? ›

If the water level drops below the beans, add more water so the beans are covered at all times. The beans are done cooking when they're all tender; you can test this as they by smooshing a bean or two against the side of the pot with a fork — it should collapse easily, but not be mushy.

What happens if you don't soak pinto beans before cooking? ›

Short answer: They take longer to cook. Long answer: Many people claim that soaking beans is not necessary. The argument for this method is while it does take longer to cook, unsoaked beans end up having better flavor.

What does lemon juice do to soup? ›

In this case, however, the lemon provides more of a flavor undertone that enhances other seasonings like thyme, parsley, and turmeric. According to trained chef Leetal Arazi, who spoke with Real Simple, you can bring a "zesty flavor" to your soup simply by adding lemon.

Why do you put vinegar in soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

What gives soup rich flavor? ›

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.

How do you make bean liquid thicker? ›

You can add a pinch of flour to thicken the sauce. Add a thickener. Depending on your requirements, you can use a roux*, some potato flour, tapioca flour, some (but not solely) tomato paste or xanthan gum (a corn-derived thickener) to bind up some of the extra liquid and give body to your sauce.

Does bean soup thicken on its own? ›

Rice, lentils, and beans release a lot of starch and naturally thicken soups simply from simmering, but you can also mash half the cooked rice/lentils/beans before adding to the soup for a simple way to thicken your dish. Alternatively, blend half or all of the soup for a smoother texture.

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