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

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4.99 from 193 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 193 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

What is the best thickener for pinto beans? ›

How Do You Thicken Pinto Bean Juice. If you want your bean soup to be creamy and thick, then you can use flour, cornstarch, arrowroot or potato starch to thicken.

How to get pinto bean soup thick? ›

5 Ways to Thicken Bean Soup
  1. Reduce the soup. Simmering your soup over low heat on the stovetop or in a slow cooker will cause the water in the soup to evaporate and the soup to naturally thicken. ...
  2. Add a thickening agent. ...
  3. Purée the beans. ...
  4. Prepare a roux. ...
  5. Add puréed vegetables.
Jan 25, 2022

What do you do with pinto bean broth? ›

But if you have excess bean broth, use it to cook more beans or lentils, thicken soups, season and drink like bone broth or add to quick breads and doughs.

How do you thicken bean soup without cornstarch? ›

Yes, you can use flour to thicken bean soup. Start by making a slurry with flour and cold water, then add it to the soup and stir well. Allow the soup to simmer for a few minutes to cook out any raw flour taste.

How much cornstarch to add to beans? ›

Use a simple ratio of 1 part cornstarch to 2 parts water to make the slurry add about a ¼ cup of it and gently whisk it into the red beans.

Do you cook soup beans covered or uncovered? ›

We picked up this tip in a blurb at the end of a recipe in one our favorite cookbooks, A New Way to Cook by Sally Schneider: If you simmer beans in an uncovered pot, they will end up firmer and more intact.

Do you drain canned beans when making soup? ›

It's an added step that takes less than a minute but improves the flavor and texture of your dish. And you may also be wondering do you drain beans for chili and soups too. Yes!

Why is my bean soup so watery? ›

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

How do you make soup thick like stew? ›

6 ways to thicken soup:
  1. Blend all or part of it. If you've made a broth with chunks of vegetable in it, such as minestrone soup, then pour the soup through a sieve. ...
  2. Add cream or yogurt. ...
  3. Add flour or cornflour. ...
  4. Use a butter and flour paste. ...
  5. Blend in bread. ...
  6. Add lentils or rice.

Can you use instant potatoes to thicken bean soup? ›

Soup Thickening Method: Instant Potatoes

To test the instant potatoes, I added them one tablespoon at a time to the simmering soup until the broth was thickened. I let each addition simmer for a minute or two to allow the potatoes to fully hydrate before adding more.

What vegetable thickens stew? ›

The most straightforward way to thicken soup is to puree the vegetables. Starchy vegetables in particular offer the most creaminess. Try with corn, parsnips, potatoes, sweet potatoes, squash, or yams. Blend half (for a chunkier texture) or all of the vegetables and liquid together.

Should you rinse canned pinto beans before cooking? ›

Do You Need To Rinse Canned Beans? According to The Bean Institute, you can reduce up to 41 percent of the sodium in canned beans by rinsing them. "It's fine to add the bean liquid to many recipes, but if you want to reduce the amount of sodium, it's best to drain and rinse canned beans," the website states.

Why do you soak beans overnight for bean soup? ›

The idea behind soaking dried beans is that it makes the beans cook more quickly and evenly. It's also been posited that soaking beans breaks down some of their complex sugars, making them easier to digest.

Do you have to soak pinto beans before cooking? ›

Here's a secret you may not know: You don't actually have to soak your beans at all. Just add them to your pot and plan on cooking your recipe for another hour or two beyond the usual cooking time. Keep an eye on the level of liquid, adding more water, broth or stock if the pot looks dry.

What can I use to thicken my beans? ›

If your beans are still too watery after prolonged cooking and mashing, consider adding a thickener like cornstarch, all-purpose flour, or arrowroot. To do this, first, make a slurry of equal parts thickener and water, then slowly add it to your refried beans. They should thicken considerably.

How do you thicken pinto beans in a slow cooker? ›

To thicken the beans, you can drain some of the water, and slightly mash the beans in the slow cooker. You could also whisk up a couple of tablespoons of cornstarch and water and mix until you reach the desired thickness.

How much cornstarch to thicken red beans? ›

For this recipe we are going to use 1 tablespoon of cornstarch + 2 tablespoons of COLD (again, COLD) water. Mix the two ingredients and add the slurry to the red beans mixture while stirring. You will start to feel and see the gravy thickening and becoming creamy.

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