Pinto Bean Soup

5 from 8 reviews

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. 


  • 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)


  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. 


  • 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

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