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Pinto Bean Soup

By elavegan.com

Pinto Bean Soup

Prep:15minCook:30min

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!

Updated at: Sat, 19 Apr 2025 10:50:09 GMT

Nutrition balance score

Great

Glycemic Index

48

Low

Glycemic Load

15

Moderate

Nutrition per serving

Calories185 kcal (9%)

Total Fat3.5 g (5%)

Carbs31.3 g (12%)

Sugars4.2 g (5%)

Protein8.3 g (17%)

Sodium764.5 mg (38%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 Tbspolive oil

1 x 14 ozcan fire-roasted tomatoes

small, peeled and diced

medium, peeled and diced

1 tsporegano

1 tspground cumin

1 tspsmoked paprika

red pepper flakes

2 cupsvegetable broth

2 x 14 ozcans pinto beans

drained and rinsed

Instructions

View on elavegan.com

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Notes

26 liked

1 disliked

Delicious

Makes leftovers

Easy

One-dish

Go-to

Miss Bella Vita· 2 weeks ago

I added a little bit of extra vegetable broth, smoked paprika, and also shook in a small amount of taco seasoning. I cooked it longer than it said. I will make a little extra or likely double next time, as this does not leave leftovers for my family. My one son preferred to have his before I took the immersion blender to it.

I added a little bit of extra vegetable broth, smoked paprika, and also shook in a small amount of taco seasoning. I cooked it longer than it said. I will make a little extra or likely double next time, as this does not leave leftovers for my family. My one son preferred to have his before I took the immersion blender to it.

Amy P· last year

I modified it a little bit and put a can of beans and a can of potatoes in the food processor to make it a little thicker. I added chiles and a little bit of cayenne. I took a crockpot full of it to work and everyone loved it!

Joanne L· last year

Tasty, filling.

tessa shaffer· 2 years ago

Makes leftovers

Delicious! I added one diced jalapeño and cooked it down with the onion. This is a keeper!

Kimberly Arcieri· 2 years ago

SL l· 2 years ago

Double recipe. 2 cups dried beans, Add jalapeño, 3 cups for single, 6 cups double for liquid, HP 45 mins, leave some chunky. DO NOT ADD SALT FOR DRY BEANS.

April Fichter· 2 years ago

Makes leftovers

Doubled the recipe, 10 cups veggie broth, 4 cups of beans, added some soy sauce and extra avocado oil at the end. Used immersion blender to blend some of the soup. Had to cook for 2.5 hours because I used dry beans instead of canned.

Milica Dančuk· 2 years ago

Makes leftovers

It's okay. I used canned diced tomatoes and omitted red pepper flakes. The tomatoes give it a sour taste which I will try to regate with sugar.

amanda· 3 years ago

Makes leftovers

Used fresh dry beans soaked overnight and had to cook longer to soften the beans.

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