Pinto Bean Soup with Roasted Tomatoes and Spiced Vegetables Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 58 reviews
A hearty and flavorful Pinto Bean Soup made with fire-roasted tomatoes, fresh vegetables, and aromatic spices. This comforting soup is partially blended for a creamy texture while still retaining some bean and veggie chunks, perfect for a cozy meal.
Total Time:45 minutes
Yield:6 servings
Ingredients
Main Ingredients
1 tbsp olive oil
1 medium onion diced
1 (14 oz) can fire-roasted tomatoes
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
Salt and pepper to taste
Instructions
Heat and sauté: Heat oil in a large pot over medium/high heat. Add diced onion and sauté for about 4-5 minutes, stirring frequently until translucent and fragrant.
Add vegetables and spices: Stir in fire-roasted tomatoes, minced garlic, diced carrots, diced potato, oregano, ground cumin, smoked paprika, red pepper flakes, and bay leaves. Cook for 1-2 minutes until the spices release their aroma.
Add broth and simmer: Pour in 2 cups of vegetable broth. Bring the soup to a boil, then reduce heat and let it simmer covered for 10-15 minutes until vegetables begin to soften.
Add beans and cook: Add drained and rinsed pinto beans to the pot. Continue cooking for another 10 minutes or until all vegetables are tender, stirring occasionally. Adjust liquid by adding broth or water if necessary.
Blend the soup: Transfer about half of the soup to a separate pot or blender and use an immersion blender or regular blender to blend until smooth, achieving a creamy texture with some chunky bits.
Combine and season: Pour the blended soup back into the main pot and stir to combine. Taste and add salt, pepper, or additional spices to preference. Optionally, add a splash of lime juice for brightness.
Serve and garnish: Ladle soup into bowls and garnish with fresh herbs of your choice. Serve warm and enjoy!
Notes
If fire-roasted tomatoes are unavailable, use regular canned tomatoes and add a pinch of smoked paprika for a smoky flavor.
For a creamier soup, blend a larger portion or use an immersion blender for a smoother consistency.
Bay leaves can be omitted if unavailable, but add a subtle depth of flavor when included.
Adjust spices to taste; red pepper flakes can be increased for extra heat or omitted for a milder soup.
Add a squeeze of lime juice just before serving to brighten the flavors.
Use vegetable broth low in sodium to control salt levels better.
The soup stores well refrigerated for 3-4 days and freezes nicely for up to 2 months.
