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.

Course Soup

Cuisine American

Keyword how to make pinto bean soup, pinto bean soup recipe, recipes with pinto beans

Prep Time 10

Cook Time 25

Servings servings

Calories 65kcal

Author Beth Pierce

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.

Nutrition