Pinto Bean Soup Recipe
Pinto bean soup is one of those comfort soups that tastes really comforting and homey on a chilly evening. It’s light but surprisingly filling, thanks to all the fiber, and it tastes like you’re back in grandma’s kitchen.
I have kind of a funny story about this soup, or more specifically, the beans. The thing is, during Covid and the subsequent shutdown, I admit to panicking a bit, as many people did. I dutifully stocked up on things like toilet paper and dry pantry goods just in case the world came to a complete end.
Fast forward to the time we could start going back into stores like Costco, and I’m sure you can see where this is going. I stocked up in a huge way. To this day, I have a fifty – yes, fifty – pound back of pinto beans I’m desperately trying to use up. The funny part is, I haven’t even opened it yet because I have so many other jars full of pinto beans that I had previously stocked my pantry with! And pinto beans aren’t the only beans I have.
If the zombie apocalypse ever happens, I’m your girl. Head to my house for the beans!
What Does Pinto Bean Soup Taste Like?
Many recipes on the web give you a Latin flavor profile for pinto bean soup. It’s delicious, and I plan to post a recipe for it here soon. However, in this case, it has a definite herbal flavor profile that is reminiscent of old-world cooking. Something delicious Grandma would make, especially if you weren’t feeling well.
Can I Use Different Beans?
Sure! White beans are a great choice with this broth. Kidney beans could potentially work, but I don’t think they would be soft enough here. Things like navy beans or cannellini beans would be perfect.
What Can You Serve With Pinto Bean Soup?
The best thing to serve with pinto bean soup is buttered toast. The combination is absolutely delightful. You can also serve a green salad on the side if you want a more well-rounded meal. Garlic bread will also work here, though for me personally, toast would be preferable.
Pinto Bean Soup Variations
As mentioned, I’ll have a Mexican version coming your way soon. But for now, here are some suggestions:
- Add a can of diced tomatoes (no sugar added, of course)
- Try other vegetables, such as cauliflower or broccoli.
- Try adding other herbs such as basil or even a blend like Italian seasoning
About The Ingredients
Dry pinto beans – You can soak these overnight if you wish, but I never bother and it turned out great. The choice is yours.
Chicken stock – Or vegetable broth. No sugar added, in either case.
Red onion – You can also use yellow onion if that’s what you have on hand.
Carrots – Dice these small so they roughly match the size of the beans.
Celery stalks – You can slice or chop these, whichever you prefer.
Garlic cloves – I pressed mine because I find it gives the best flavor that way. But you can also mince your garlic if you prefer.
Bay leaf – Use multiple smaller ones if you only have smaller sizes.
Dried thyme
Dried oregano
Salt
Ground black pepper
Extra virgin olive oil
Optional Toppings
- Chopped parsley
- Grated Parmesan cheese
- Whole wheat croutons
How To Make Pinto Bean Soup
Gather and prep all your ingredients according to the recipe below.
Heat olive oil in a large pot over medium heat, then add the onions, carrots, and celery. Cook for about 5-7 minutes or until the onions are translucent.
In the last minute of cooking the veggies, add the garlic and cook for 1 minute more, stirring constantly to keep the garlic from burning.
Stir in the pinto beans, chicken or vegetable broth, the spices, and finally add the bay leaf. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours or until the beans are tender.
Once the beans are cooked, remove the bay leaf and discard. Season with salt and pepper and any optional toppings to taste, and enjoy.
Storage
Store leftovers in the fridge in an airtight container for up to three days if you use chicken broth and up to five days if you use vegetable broth.
Freezing
This freezes really well! Freeze in a freezer-safe container for up to six months.
Reheating
This can easily be reheated on a stovetop or in a microwave.
More Delicious Soup Recipes
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Pinto Bean Soup Recipe
Ingredients
- 2 tbsp. extra virgin olive oil
- 1 cups chopped red onion
- 1 cup sliced carrots
- 1 cups diced celery
- 4 medium garlic cloves (pressed or finely minced)
- 1 large bay leaf (or 2 smaller leaves)
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 6 cups chicken broth (or vegetable broth)
- 1 cup dried pinto beans (soak overnight if you prefer that)
- salt and pepper to taste
Optional toppings
- chopped, fresh parsley
- grated parmesan cheese
- whole-grain croutons
Instructions
- Gather and prep all your ingredients.2 tbsp. extra virgin olive oil, 1 cups chopped red onion, 1 cup sliced carrots, 1 cups diced celery, 4 medium garlic cloves, 1 large bay leaf, 1 tsp. dried thyme, 1 tsp. dried oregano, 6 cups chicken broth, 1 cup dried pinto beans, salt and pepper, chopped, fresh parsley, grated parmesan cheese, whole-grain croutons
- Heat olive oil in a large pot over medium heat, then add the onions, carrots, and celery. Cook for about 5-7 minutes or until the onions are translucent.2 tbsp. extra virgin olive oil, 1 cups chopped red onion, 1 cup sliced carrots, 1 cups diced celery
- In the last minute of cooking the veggies, add the garlic and cook for 1 minute more, stirring constantly to keep the garlic from burning.4 medium garlic cloves
- Stir in the pinto beans, chicken or vegetable broth, the spices, and finally add the bay leaf. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours or until the beans are tender.1 large bay leaf, 1 tsp. dried thyme, 6 cups chicken broth, 1 cup dried pinto beans, 1 tsp. dried oregano
- Once the beans are cooked, remove the bay leaf and discard. Season with salt and pepper and any optional toppings to taste, and enjoy.salt and pepper, chopped, fresh parsley, grated parmesan cheese, whole-grain croutons
Notes
Nutrition
