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Pinto Bean Soup

1/2

Pinto Bean Soup

2/2

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: Wed, 29 Jul 2026 08:26:49 GMT

Nutrition balance score

Great

Glycemic Index

47

Low

Glycemic Load

15

Moderate

Nutrition per serving

Calories185.3 kcal (9%)

Total Fat3.5 g (5%)

Carbs31.4 g (12%)

Sugars4.2 g (5%)

Protein8.3 g (17%)

Sodium764.6 mg (38%)

Fiber7.7 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

31 liked

1 disliked

Delicious

Makes leftovers

Easy

One-dish

Go-to

Thoma Tokumasu· 6 months ago

Makes leftovers

Kind of bland but easy and cheap to make (if you are somewhere where beans are readily available). For a Mexican inspired dish, it's kind of bland. Though spices and salt are easy to fix, I found it was the soups umami that left something to be desired. If you are not vegan or vegetarian, I would add meat and switch the broth to chicken.

Miss Bella Vita· last year

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.

A Smedley· 2 years ago

My family loved this. I like to let it simmer longer than it says to get more tender veggies.

Amy P· 2 years ago

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· 2 years ago

Tasty, filling.

tessa shaffer· 3 years ago

Makes leftovers

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

Kimberly Arcieri· 3 years ago

SL l· 3 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· 3 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· 4 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· 4 years ago

Makes leftovers

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

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