pinto bean soup

Name: Pinto Bean Soup
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 ½ tablespoon(s) olive oil; 1 medium yellow onion chopped; 2 - ribs celery chopped; 3 large carrots peeled and chopped; 2 - garlic cloves minced; 1 teaspoon(s) smoked paprika; 1 teaspoon(s) marjoram (or oregano); 1 teaspoon(s) ground cumin; 4 cup(s) vegetable stock or chicken broth; 2 - (14 ounce) can fire roasted tomatoes; 2 - bay leaves; 3 - (16 ounce) cans pinto beans drained and rinsed; kosher salt and fresh ground black pepper to taste; chopped fresh parsley or cilantro (optional)

36 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Dec 29, 2022

This tasty Pinto Bean Soup combines onions, celery, carrots, fire-roasted tomatoes, and pinto beans in a vegetable broth seasoned with smoked paprika, marjoram, and cumin. This vegan-friendly soup is quick and easy to make with the perfect blend of spices and tons of flavor.

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Quick and easy Pinto Bean Soup with onions, celery, carrots, tomatoes, and pinto beans in a vegetable broth seasoned with smoked paprika, marjoram, and cumin.

prep time 10 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 ½ tablespoons olive oil
1 medium yellow onion chopped
2 - ribs celery chopped
3 large carrots peeled and chopped
2 - garlic cloves minced
1 teaspoon smoked paprika
1 teaspoon marjoram (or oregano)
1 teaspoon ground cumin
4 cups vegetable stock or chicken broth
2 - (14 ounce) can fire roasted tomatoes
2 - bay leaves
3 - (16 ounce) cans pinto beans drained and rinsed
kosher salt and fresh ground black pepper to taste
chopped fresh parsley or cilantro (optional)

How To Make pinto bean soup

Step 1

In a large Dutch oven or large pot, over medium heat the olive oil. Add the onion, celery, and carrots. Cook until the onion and celery are soft.

Step 2

Reduce the heat to low and add the garlic, smoked paprika, marjoram, and cumin. Cook for 1 minute while stirring.
Step 3

Add the vegetable stock, fire-roasted tomatoes, and bay leaves to the pot. Bring the mixture to a boil and then reduce it to a simmer. Simmer for 10 minutes. Add the pinto beans and simmer until the carrots are tender.
Step 4

Remove the bay leaves and discard them. Remove 2 cups of the soup and puree it with an immersion blender or stand blender. Return the puree to the soup pot.
Step 5

Season with kosher salt and fresh ground black pepper to taste. If desired, serve with a sprinkle of chopped parsley or chopped cilantro.
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