Pinto Bean Soup
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 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: soup
- Method: stovetop
- Cuisine: American
Ingredients
- 1 ½ tablespoon 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)
Instructions
- 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.
- Reduce the heat to low and add the garlic, smoked paprika, marjoram, and cumin. Cook for 1 minute while stirring.
- 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.
- 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.
- Season with kosher salt and fresh ground black pepper to taste. If desired, serve with a sprinkle of chopped parsley or chopped cilantro.
Notes
- You can substitute oregano for the marjoram, but if you have never cooked with marjoram, you really should treat yourself. Marjoram is less pungent, milder, and sweeter, with a woodsy citrus aroma.
- If you want to add a little protein, try ground beef, ground pork, ground turkey, or smoked sausage like Polska Kielbasa.
- This recipe works well with other beans like kidney beans, black beans, pinto beans, navy beans, great northern beans, cannellini beans, and even chickpeas.
- Remove the bay leaves before serving. They have sharp edges, and they could pose a choking hazard.
- When pureeing the soup in a stand blender, remove the center cap for heat to escape.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
- This soup freezes well in a zipper freezer bag or sturdy freezer container for up to 3 months.
Keywords: how to make pinto bean soup, pinto bean soup recipe, recipes with pinto beans
Find it online: https://www.smalltownwoman.com/pinto-bean-soup/