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Overhead focus. A small wood spoon lifts some Mexican Pinto Bean Soup out of a full bowl.
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Mexican Pinto Bean Soup Recipe

Delicious soup that's perfect for either a main course or a simple side dish.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Mexican
Servings: 9 servings
Calories: 171kcal

Equipment

  • 1 Large soup pot
  • 1 sharp knife for chopping
  • 1 Cutting board
  • 1 Wooden Spoon

Ingredients

The Veggies

  • 2 tbsp. extra virgin olive oil
  • 1 medium red onion (finely chopped)
  • 1 large celery stalk (finely chopped)
  • 1 medium red bell pepper (finely chopped)
  • 1 medium carrot (finely chopped)
  • 3 large garlic cloves (pressed or finely minced)

The Spices

  • 2 tbsp. ground cumin
  • 1 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1 tbsp. chili powder
  • ¼ tsp. ground black pepper
  • ¼ tsp. salt

Hearty Additions

  • 4 cups cooked pinto beans (use the liquid if canned)
  • 1 cup bean cooking liquid (if homecooked)
  • 3 cups chicken broth (or veggie broth for vegans)
  • 14 oz. can diced tomatoes (no sugar added - use the juice, do not strain)

Optional Toppings

  • 1 medium lime (juice only)
  • ¼ cup fresh, chopped cilantro
  • diced avocado
  • crumbled tortilla chips
  • shredded cheese (or vegan cheese)

Instructions

  • Chop the veggies and press or mince the garlic.
    1 medium red onion, 1 large celery stalk, 1 medium red bell pepper, 1 medium carrot, 3 large garlic cloves
    Chopped vegetables in a chopper. Onions, celery, carrots, and a red bell pepper.
  • Heat the oil in a large pot over medium heat.
    2 tbsp. extra virgin olive oil
    Oil heating in a pot.
  • Add the onion, carrot, celery, and bell pepper. Cook 8 to 10 minutes, stirring occasionally, until the vegetables are soft and the onion is starting to turn golden at the edges. Add the garlic and cook 30 seconds, stirring constantly.
    Chopped veggies added to a pot with warm oil.
  • Add cumin, coriander, smoked paprika, oregano, chili powder, black pepper, and salt. Stir for about 30 seconds until very fragrant.
    2 tbsp. ground cumin, 1 tsp. smoked paprika, 1 tsp. dried oregano, 1 tbsp. chili powder, ¼ tsp. ground black pepper, ¼ tsp. salt
    Spices added to cooked veggies in a pot.
  • Add the diced tomatoes to the pot and stir.
    14 oz. can diced tomatoes
    Diced tomatoes added to veggies and spices in a soup pot.
  • Add the pinto beans.
    4 cups cooked pinto beans
    Cooked pinto beans added to a soup pot.
  • Pour in the bean cooking liquid and broth. Stir well and bring the soup up to a gentle simmer. Reduce the heat to low to maintain the simmer.
    1 cup bean cooking liquid, 3 cups chicken broth
    Broth added to a soup pot.
  • Simmer uncovered for 20 to 25 minutes, stirring occasionally, so the flavors meld and the vegetables are very tender. If the soup gets thicker than you like, add a splash of water or broth.
    The finished Mexican Pinto Bean Soup in a soup pot.
  • Turn off the heat. Ladle into bowls and top with fresh lime juice, avocado, fresh cilantro, and any other toppings you like.
    1 medium lime, ¼ cup fresh, chopped cilantro, diced avocado, crumbled tortilla chips, shredded cheese
    Overhead focus. Closeup of white bowl filled with Mexican Pinto Bean Soup.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 171kcal | Carbohydrates: 27g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 449mg | Potassium: 568mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2026IU | Vitamin C: 24mg | Calcium: 83mg | Iron: 3mg