pinto bean soup

a recipe by
Beth Pierce
Old Monroe, MO

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.

serves 6
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For pinto bean soup

  • 1 ½ Tbsp
    olive oil
  • 1 md
    yellow onion chopped
  • 2
    ribs celery chopped
  • 3 lg
    carrots peeled and chopped
  • 2
    garlic cloves minced
  • 1 tsp
    smoked paprika
  • 1 tsp
    marjoram (or oregano)
  • 1 tsp
    ground cumin
  • 4 c
    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

  • 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.
  • 2
    Reduce the heat to low and add the garlic, smoked paprika, marjoram, and cumin. Cook for 1 minute while stirring.
  • 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.
  • 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.
  • 5
    Season with kosher salt and fresh ground black pepper to taste. If desired, serve with a sprinkle of chopped parsley or chopped cilantro.