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Pinto Bean Soup

Prep Time15 Min
Cook Time45 Min


Serves 3-4
  •  1 tablespoon olive oil
  • 1 medium onion, diced 
  • 2 cloves garlic, minced
  • 1 tablespoon Chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 2 cups vegetable broth
  • 1 cans pinto beans, drained and rinsed
  • 1 can fire-roasted diced tomatoes
  • 1 teaspoon lime juice
  • salt and pepper, to taste
  • optional garnish: chopped cilantro, cotija cheese, sliced radishes


Step 1.

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Step 2.

Add onions and cook for 5 minutes, stirring frequently, until translucent and beginning to caramelize.

Step 3.

Add in garlic, chili powder, cumin, paprika, coriander and oregano. Stir and cook for 30 seconds.

Step 4.

Add the broth, pinto beans and diced tomatoes. Stir to combine and bring to a boil.

Step 5.

Remove the pot from the heat. Using an immersion blender or regular stand blender, carefully blend the soup until it reaches the consistency you want.

Step 6.

Add the lime juice and season with salt and pepper to taste.

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