pinto bean soup

This Pinto Bean Soup is a healthy one-pot weeknight meal made from pinto beans, fire-roasted tomatoes, onions, garlic, and seasonings.

Pinto Bean Soup

olive oil

onion, (diced (yellow

garlic, (minced)

ancho chile powder

cumin

smoked paprika

coriander

oregano

vegetable broth ((or chicken broth))

pinto beans, (drained and rinsed (about 4 ½ cups cooked pinto beans))

tomatoes

lime juice

salt and pepper, (to taste)

Heat olive oil in a large pot or Dutch oven over medium-high heat.

Add onions and cook for 5 minutes, stirring frequently, until translucent and beginning to caramelize.

Add in garlic, chili powder, cumin, paprika, coriander and oregano. Stir and cook for 30 seconds.

Add the broth, pinto beans and diced tomatoes. Stir to combine and bring to a boil.

Lower heat to simmer, cover and cook for 20 minutes, stirring occasionally.

Remove the pot from the heat. Using an immersion blender or regular stand blender, carefully blend the soup until it reaches the consistency you want. (I prefer to blend about half of the soup so there&#039;s a mix of smooth and chunky.)

Add the lime juice and season with salt and pepper to taste.

Garnish with chopped cilantro, cotija cheese and sliced radishes. Serve with tortilla chips and enjoy!

This pressure cooker / Instant Pot Mexican Pinto Bean Soup recipe packs just the right amount of heat, plus protein-packed beans, onion, and garlic in a tomato-based broth.

Mexican Pinto Bean Soup

pinto beans

bacon slices, diced

onion, diced

garlic cloves,

jalapeños, deseeded and diced, optional*

(12-ounces) Mexican-style beer**

broth

bay leaves

(4-ounces) diced green chiles, optional*

(10-ounces each) diced tomatoes with green chiles (we used Rotel Mild)

chipotle pepper

Salt and pepper

In the pressure cooking pot, combine the beans...

In the pressure cooking pot, combine the beans with 8 cups of water. Seal the lid in place and select High Pressure and a 1 minute cook time. When the timer beeps, turn the pressure cooker off and let beans soak for 1 hour. Remove the lid, rinse and drain the beans, and set aside. Wipe out the cooking pot.

Select Sauté on the pressure cooker. When the...

Select Sauté on the pressure cooker. When the pot is hot, add the bacon and cook for 5 minutes or until crisp. Transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot. 

Add the onion, garlic, and jalapeños (if using),...

Add the onion, garlic, and jalapeños (if using), and cook for 2 minutes or until softened. Add the beer to deglaze, scraping any browned bits off the bottom of the pot. Add the soaked beans, chicken broth, oregano, cumin, bay leaves, diced green chiles, diced tomatoes with green chiles and their juices, and chipotle pepper in adobo, and stir to combine.

Lock the lid in place. Select High Pressure...

Lock the lid in place. Select High Pressure and a 20 minute cook time. When the cook time ends, allow the pressure to release naturally for 15 minutes, then finish with a quick release. When the valve drops, carefully remove the lid. Discard the bay leaves.

Using an immersion blender, traditional blender, or food...

Using an immersion blender, traditional blender, or food processor, partially blend the soup for a thicker consistency if you like. 

Stir in the cooked bacon. Season with salt...

Stir in the cooked bacon. Season with salt and pepper to taste.

Let's make Sopa Tarasca! It's a creamy, silky Mexican-inspired soup made with pinto beans, warm chili spices, and whole tomatoes. And you NEED a big pile of the jalapeño corn fritters on top. Drooling over this one! 

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters

onion, chopped

garlic,

ancho chili powder

whole tomatoes

pinto beans, drained

water or vegetable broth

salt (more

corn

flour

cornstarch

cotija cheese

salt

enough oil

Heat olive oil over medium high heat. Add onion and garlic; sauté until soft and fragrant. Add ancho chili powder and cumin; sauté for 1-2 minutes. Add tomatoes; simmer for 15 minutes. Transfer mixture to a blender and blend until smooth. Return to pot. 

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters Step 1

Add pinto beans to blender; puree with water or broth. Return to pot and stir it into the tomato mixture. Simmer over low heat until ready to serve.

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters Step 2

For the corn fritters, pulse 1 cup of the corn in a food processor until smooth-ish. Mix your pureed corn with the flour, cornstarch, Cotija, jalapeño, and salt. Add in remaining 3/4 cup corn. Pour several cups of oil into a skillet for frying. Heat over medium heat. When the oil is hot, add the corn batter in small rolled balls &#8211; about 1-2 tablespoons per fritter (a cookie dough scoop works well for this). Fry until golden on both sides. Remove from the oil and drain on paper towels.

For the corn fritters, pulse 1 cup of the corn in a food processor until smooth-ish. Mix your pureed corn with the flour, cornstarch, Cotija, jalapeño, and salt. Add in remaining 3/4 cup corn. Pour several cups of oil into a skillet for frying. Heat over medium heat. When the oil is hot, add the corn batter in small rolled balls - about 1-2 tablespoons per fritter (a cookie dough scoop works well for this). Fry until golden on both sides. Remove from the oil and drain on paper towels.

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters Step 3

Serve soup topped with corn fritters, crema, Cotija cheese, cilantro, and anything else your heart is asking for. YUM.

Sopa Tarasca (Pinto Bean Soup) with Jalapeño Corn Fritters Step 4

This soup was AMAZING- kind of reminds me of a Mexican tomato soup mixed with a blended chili for the lovely bean taste. We made some small adjustments to use things on hand versus going to the store -diced  fire roasted tomatoes instead of canned, beef broth instead of veggie, and used one can of kidney and one can of pinto. Turned out fabulous and will definitely make again! DO NOT SKIP OUT ON THE CORN FRITTERS- they are the best touch.

Made this tonight and  WOW is it good. All I had was crushed tomatoes still was a success.  My husband ate 3 bowls and my picky toddler used it as a cracker dip. 
The corn fritters are EVERYTHING. I also added a large handful of cotija cheese &amp; cilantro to top it all off. 👌

Wowsers. Soup sounded so good in the Pacific NW. Had to do a few subs (black beans, ancho chili) and made corn patties vice fritters to not use as much oil. But still, yum. 

I might even consider adding shredded rotisserie chicken next time for more depth. I'm going back for seconds before others get firsts!

This was so easy and delicious. I followed the Instapot instructions, added a red pepper because I had one on hand and used the immersion blender. Flavorful and a beautiful texture. Also used an air fryer for the fritters and they came out great!

I’ve been looking for a corn fritter recipe and this was PERFECT! I know the fritters aren’t the star of this recipe but we loved them and will be making them on repeat.

I just made this exactly as written but air-fried the corn fritters (8 min @ 400, sprayed liberally with oil) and it was delicious!! Thank you!!!

Delicious and cozy! I used cheddar instead of cotija, and it was perfect.

I just really really love you guys LOL. Once again, this recipe hits the spot on a chilly fall day. I don’t know how you manage to always know what I’m feeling like, but you do and I love it.

https://content.jwplatform.com/videos/iD0QNkri.mp4

Let’s make Sopa Tarasca! It’s a creamy, silky Mexican-inspired soup made with pinto beans, warm chili spices, and whole tomatoes. And you NEED a big pile of the jalapeño corn fritters on top. Drooling over this one!

These soupy beans can be served as a soup or as a side dish over rice or with tortillas. Leftovers freeze well.

Mexican Pinto Beans

onion

cilantro

garlic (minced)

medium yellow onion (left whole)

green chilies

jalapeño

chicken or vegetable bouillon (Better than Bouillon)

Kosher salt

scallions (chopped)

queso Oaxaca or mozzarella (diced 1/4-inch)

avocado

lime wedges (for serving)

tortillas (optional for serving)

Soak the beans overnight in water. Discard the water the next day.

Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.

In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.

Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.

Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.

Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.

Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.

https://www.youtube.com/watch?v=Q8lB-wm6J24

These Instant Pot Mexican Pinto Beans with Queso (Frijoles con Todo) made from scratch are the absolute BEST!!! My husband is crazy over them!! Can be served as a soup or side!

3 Freestyle Points 294 Calories 
Print the full recipe:
https://www.skinnytaste.com/mexican-pinto-beans-with-queso-frijoles-con-todo/

Instant Pot Mexican Pinto Beans with Queso

This Pinto Bean Soup has a savory broth with a mixture of vegetables and nourishing pinto beans. Sausage adds a blast of flavor to this soup along with simple flavor enhancers and seasonings.

basil

parsley

mustard powder

pepper

sausage (regular, hot or mild. See notes)

butter

carrots (diced)

celery

Tablespoons flour

hot sauce

Worcestershire sauce

chicken broth

(15.5 oz.) cans Pinto Beans (drained but not rinsed)

spinach

heavy cream (optional)

Parmesan cheese (optional)

Note 1: See notes for Crock Pot method.Note 2: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!

Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, reduce heat to medium-low and cover partially. (This is the best way to ensure you get drippings). Continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total.

Set the sausage aside on a paper towel lined plate. Reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)

Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute.

Add the flour and cook for 1-2 minutes to remove the raw flour taste.

Add the hot sauce, Worcestershire sauce, seasonings, and beans.

Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot, this will add more flavor to the soup. Bring to a boil, reduce to a simmer.

Simmer for 20 minutes, then add the sausage back. Simmer for 15 more minutes, then add the spinach and let it wilt for 2-3 minutes.

Stir in ¼ cup heavy cream if desired. Transfer to serving bowls and top with grated Parmesan cheese.

This sopa de frijoles is bold, hearty, and satisfying! Creamy pinto beans are seasoned with cumin, Mexican oregano, and chipotle peppers, creating a spicy, smoky, and earthy dish.

30-Minute Sopa de Frijoles

medium white or yellow onion, diced

Mexican oregano

pinto beans, drained & rinsed

vegetable broth

chipotles

Salt & pepper

Vegan Mexican crema

radishes

white onions

Lime wedges

Tortilla strips

Avocado

Heat olive oil in a stockpot over medium, then add diced onion and cook for 3-4 minutes, or until translucent. Add in garlic, cumin, and Mexican oregano, and cook for 1-2 minutes longer.

Stir in the diced tomatoes, pinto beans, and vegetable broth or water. Bring the soup to a boil, then reduce the heat to simmer gently for about 15-20 minutes.

Use an immersion blender, or transfer roughly &#8531; of the soup to a blender with the 2 chipotles in adobo and mix until smooth. Add it back to the pot to simmer for a few more minutes. Squeeze in lime juice, and add salt and pepper to taste.

Serve while warm with a garnish of vegan crema, sliced radishes, cotija cheese, cilantro, extra lime wedges, etc. Happy eating!

Made this for dinner tonight &amp; wow! I followed the recipe exactly, and it&rsquo;s definitely spicy, but in the most flavorful, perfect way. I served with plain coconut yogurt (my favorite vegan alternative to sour cream), a ton of cilantro, &amp; a side of cilantro lime cauliflower rice. Thank you for this recipe!

Try this Mexican-inspired rich, creamy, nourishing, and flavorful pinto bean soup!   When pinto beans, vegetables, broth, and Mexican seasonings are paired the upshot is an incredibly delicious soup. This is dairy-free, vegan, low fat, high fiber, boasts high-protein and health benefits. It is also affordable, making it attractive to dieters!

garlic (chopped)

celery (chopped)

red bell pepper (chopped)

potato

pinto beans (or 2 (15-oz) canned pinto beans)

vegetable broth (or 1-2 vegan bouillon cubes)

corn kernels

Salt

Heat oil in a pot over medium heat, add onion, and cook until soft, about 2 minutes.

Stir in garlic, celery, bell pepper, cumin, paprika, oregano, and cook until fragrant.

Add sweet potato, pinto beans, vegetable broth, corn and cook for 20 minutes or until the veggies are softened.

You’re so cute! I love you’re bubbly personality, kind heart and great recipes. I’ve tried several of your soup recipes now and they’ve all been so delicious. This is the second time I’m making this recipe and I’m making a double batch to store some in the freezer for later. Thank you for helping me expand my “soup repertoire” into new cuisine styles. It’s keeping my plant-based eating fresh and exciting!

This was so tasty...and even more flavorful the next day for lunch! Thank you for this recipe, it will definitely become a part of our meal rotation. And thank you for all your recipes, all that I've tried so far have been winners!

This looks like something I can eat every day: and the most important is that it's healthy. Thanks for sharing

In this hearty pinto bean soup the beans break and melt into a rich tomato broth that’s full of herbs and smoky flavour. It&#039;s so delicious and creamy that all you want is crusty bread to dunk in!Recipe yields 4 servings (1 cup each).

Tbsp Olive oil

carrot, diced

celery rib, diced

garlic cloves, pressed

½ Tbsp smoked paprika

tsp cumin

sage

rosemary

cayenne pepper (optional)

tomato paste

bay leaf

½ tsp fine salt, plus more to taste

black pepper,

extra virgin olive oil

Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the diced carrot, onion, celery, and cook, stirring often, until the onion is turning translucent (5 minutes).

Add the garlic, the spices and the herbs. Stir to enhance all the flavors for about 1 minute.

Add the beans, the broth, the tomato paste and the the bay leaf. Raise the heat and bring to the boil. Then reduce to maintain a gentle simmer, cover the pot, and cook for 20-25 minutes. Stir occasionally.

Turn the heat off and let it cool slightly. Then transfer approximately 1 cup of the soup to a stand blender and whizz until smooth. Be careful because it&#39;s still hot. Return the blended soup to the pot, toss to combine it well with the rest of the soup. This step is optional, but if you blend one portion of the soup it gives you a creamier texture.

Taste to adjust the seasoning to your liking. (I find that ½ tsp of fine salt and ⅛ tsp of black pepper is fine for my low-sodium broth, but make sure to adjust it to your taste). Make sure you&#39;re happy with consistency, add a touch of broth of water if you prefer a thinner soup or reduce it if you prefer a pinto bean stew.

Divide into 4 bowls and serve with a drizzle of extra virgin olive oil, fresh parsley or cilantro. Delicious, with crusty bread, corn bread, focaccia or tortilla chips. Enjoy.

OMG. Have been catering 40 years, always looking for crowd pleasers. This beauty moved to top of list. Thank you so much.

Delicious and easy. Perfect for a weeknight dinner.

Easy instructions to follow and it was delicious!

This was such an easy and delicious soup to make!  I took part of the soup out and used my immersion blender, then added it back in and that worked great. I’m sharing some with a widowed neighbor tonight!

One of my favorite recipes. Can't get enough! delicious!

Simple, nutritious and soooo good! Made this tonight and it is now on my regular rotation. Thank you!

This pinto bean soup is easy to make in one pot, packed with vegetables and Mediterranean flavor, and perfect for a comforting, satisfying meal any day of the week.

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Top 9 pinto bean soup recipes from across the web

The most viewed pinto bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed pinto bean soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine