Creamy Pinto Bean Soup with Roasted Tomatoes and Spices Recipe
A hearty and flavorful Pinto Bean Soup made with fire-roasted tomatoes, aromatic spices, and fresh vegetables. This comforting soup features a blend of whole and pureed beans for a creamy texture without dairy. Perfect for a nutritious and easy-to-make meal that’s both filling and packed with protein and fiber.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 tbsp olive oil
- 1 medium onion (diced)
- 1 (14 oz) can fire-roasted tomatoes
- 3 garlic cloves (minced)
- 2 small carrots (peeled and diced)
- 1 medium 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)
- Salt and pepper (to taste)
Instructions
- Sauté Onion: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4-5 minutes, stirring frequently until the onion becomes translucent and fragrant.
- Add Vegetables and Spices: Stir in the fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, ground cumin, smoked paprika, red pepper flakes, and bay leaves if using. Cook this mixture for 1-2 minutes until the spices release their aroma.
- Add Broth and Simmer: Pour in the vegetable broth and bring the soup to a boil. Cover the pot with a lid, reduce heat to medium-low, and let the soup simmer for 10-15 minutes to allow the flavors to meld and the vegetables to soften.
- Add Pinto Beans: Add the drained and rinsed pinto beans to the pot. Continue cooking for an additional 10 minutes, stirring occasionally, until the beans and vegetables are fully tender.
- Optional Thinning: If too much liquid has evaporated during cooking, add more vegetable broth or water to reach your desired consistency.
- Blend Half the Soup: Pour about 50% of the soup into a separate pot or bowl. Use an immersion blender to blend until smooth, or transfer to a standard blender and puree until the desired creamy consistency is reached.
- Combine and Season: Return the blended soup to the original pot and stir thoroughly. Taste and adjust seasoning with additional salt, pepper, or spices. Add a splash of lime juice if desired to brighten flavors.
- Serve: Ladle the soup into bowls and garnish with fresh herbs such as cilantro or parsley. Enjoy your warm, hearty pinto bean soup!
Notes
- Fire-roasted tomatoes add a smoky depth to the soup but canned diced tomatoes can be used as a substitute.
- Drain and rinse the canned pinto beans to reduce sodium and improve flavor.
- If you prefer a completely smooth texture, blend the entire soup.
- Adding lime juice at the end enhances the brightness of the flavors.
- You can add other vegetables like celery or bell peppers for variation.
Keywords: Pinto Bean Soup, Vegetarian soup, Bean soup recipe, Healthy soup, Easy pinto bean soup, Comfort food, Stovetop soup
