Easy Pinto Bean Soup


  • 1/4 cup water
  • 2 medium onions diced
  • 2 14 oz cans of fire-roasted tomatoes
  • 6 garlic cloves minced
  • 4 small carrots peeled and diced
  • 2 medium potatoes peeled and diced
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp paprika
  • salt and red pepper flakes to taste
  • 4 bay leaves optional
  • 4 cups vegetable broth
  • 4 14 oz cans of pinto beans drained (rinse to remove salt)


  1. Heat water in a large pot over medium/high heat.
  2. Add onion and sauté for about 4-5 minutes, stirring frequently.
  3. Stir in the roasted tomatoes, garlic, carrots, potato, and all spices.
  4. Cook for 1-2 minutes, until fragrant, then pour in the vegetable broth (and optional bay leaves).
  5. Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes.
  6. Add in the pinto beans and cook for an additional 10 minutes or until the veggies are softened, stirring from time to time. Then turn off the heat.
  7. Add more veggie broth or water if too much liquid has evaporated.
  8. Pour about 50% of the soup into a different pot and use an immersion blender to blend it.
  9. You can also pour about half of the soup into a blender and blend it to the desired consistency.
  10. Then pour the blended soup back into the large pot and stir to combine.
  11. Taste it and add more salt/spices if needed.
  12. Add a little lime juice if desired.
  13. Serve in bowls and garnish with fresh herbs.
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