Cozy Six-Ingredient Pinto Bean Soup Recipe for Chilly Days

Whipping up a hearty six-ingredient pinto bean soup can be a game-changer for your weekly meal planning.

Comfort arrives in a steaming bowl packed with robust flavors and minimal effort.

Legumes become the star of this straightforward culinary adventure, promising satisfying warmth without complicated techniques.

Pantry staples dance together, creating a delicious symphony that feels both rustic and refined.

Simple ingredients merge into a nutritious meal that cuts through hunger and delivers maximum satisfaction.

Hungry souls will appreciate how quickly this soup comes together, making it perfect for busy weeknights.

You can master this recipe in less than an hour and impress everyone at the table.

Pinto Bean Soup With Just Six Ingredients and Big Flavor

• Quick Kitchen Miracle: Whip up a delightful soup with minimal ingredients and maximum flavor.
• Beginner-Friendly Cooking: Perfect for novice cooks who want an easy, foolproof recipe that requires basic kitchen skills and simple techniques.
• Time-Saving Wonder: Prepare a hearty meal in under 45 minutes, with most time spent simmering while you relax or tackle other tasks.
• Versatile Comfort Food: Easily customizable with optional blending for different textures and simple seasoning adjustments to suit personal taste preferences.

Pinto Bean Soup (Six Ingredients) Ingredients

• Pinto Beans: Hearty protein foundation of the soup, can be dried or canned.
• Broth: Provides liquid base and additional flavor depth, chicken or vegetable work well.

• Onion: Adds sweet and savory foundation to the soup's flavor profile.
• Garlic: Brings deep, pungent taste and aromatic complexity.
• Cumin: Warm, earthy spice that complements the beans and adds traditional Mexican-inspired flavor.

• Canned Tomatoes: Adds acidity, moisture, and slight tangy undertone to the soup.
• Salt: Essential for balancing and highlighting other flavors.
• Pepper: Provides mild heat and additional seasoning.
• Lime Juice: Optional bright, fresh accent to lift the soup's overall taste.

Bean Soup Cooking Guide

Step 1: Soak and Drain Dried Beans

If using dried pinto beans, cover them with water overnight in a large bowl.

In the morning, drain completely and set aside.

For canned beans, open the can and rinse thoroughly under cool running water to remove excess sodium.

Step 2: Sauté Aromatic Vegetables

Grab a heavy-bottomed pot and warm a splash of olive oil over medium heat.

Toss in finely chopped onions and cook until they turn translucent and soft, which takes about 5 minutes.

Add minced garlic and stir quickly for another 60 seconds to release its fragrant oils without burning.

Step 3: Build the Soup Base

Pour vegetable or chicken broth into the pot with the sautéed vegetables.

Gently add canned diced tomatoes, including their juicy liquid.

Stir everything together and bring the mixture to a gentle simmer, allowing the flavors to start mingling.

Step 4: Introduce Beans and Spices

Carefully add the prepared pinto beans to the simmering liquid.

Sprinkle ground cumin over the top, which will infuse the soup with a warm, earthy flavor.

Stir thoroughly and let the soup return to a soft bubbling state.

Reduce heat and let it simmer quietly for about 30 minutes.

Step 5: Create Creamy Texture

For a more luxurious consistency, use an immersion blender to partially puree some of the soup directly in the pot.

Alternatively, carefully transfer half the soup to a standard blender, blend until smooth, then return to the pot and stir.

Step 6: Final Seasoning and Serving

Taste the soup and adjust seasoning with salt and freshly ground black pepper.

For a bright finish, squeeze in some fresh lime juice.

Ladle the hot soup into bowls and serve immediately with crusty bread or tortilla chips.

Soup Prep Tips For Six Ingredient Pinto Beans

• If using dried beans, plan ahead and soak them overnight to reduce cooking time and improve digestibility.
• Use an immersion blender to partially puree the soup, creating a creamy consistency while maintaining some bean chunks for hearty texture.
• Experiment with additional spices like smoked paprika or chili powder to elevate the soup's depth and warmth.
• Stir in chopped spinach or kale during the last few minutes of cooking to add extra nutrients and vibrant color.
• This soup tastes even better the next day, so prepare a batch in advance and let the flavors meld overnight in the refrigerator.

Keeping Pinto Bean Soup Tasty Later

• Store leftover soup in an airtight container for up to 4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Transfer cooled soup to freezer-safe containers or freezer bags. Freeze for maximum 3 months. Label with date and contents.
• Pour soup into a pot, add a splash of broth or water to restore moisture. Warm over medium heat, stirring occasionally until heated through.
• Place soup in a microwave-safe dish, cover loosely. Heat in 1-minute intervals, stirring between each interval to ensure even warming. Check temperature before serving.

Pinto Bean Soup Goes Well With These

• Spice Up with Cornbread: Serve warm, slightly sweet cornbread alongside the soup to complement its hearty bean flavors and soak up the rich broth.
• Boost with Fresh Salsa: Top the soup with zesty homemade salsa or pico de gallo, adding bright, tangy notes that cut through the soup's richness.
• Pair with Crisp White Wine: Choose a light, acidic white wine like sauvignon blanc to balance the soup's earthy cumin and bean profile, creating a refreshing contrast.
• Cool Down with Mexican Lager: Enjoy a cold, crisp Mexican beer like Modelo or Dos Equis to enhance the soup's southwestern-inspired taste and provide a clean, refreshing finish.

Pinto Bean Soup with Flavor Switches

• Vegetarian Bean Feast: Replace chicken or beef broth with vegetable broth for a completely plant-based version. Add extra spices like smoked paprika or chili powder to boost flavor intensity.
• Gluten-Free Comfort Bowl: Ensure all ingredients, especially broth, are certified gluten-free. Replace regular canned tomatoes with fire-roasted varieties for deeper flavor complexity.
• Protein Power Soup: Enhance protein content by adding diced chicken, ground turkey, or chorizo during the sauteing stage. Incorporate quinoa or lentils for additional nutritional value.
• Spicy Southwest Style: Kick up heat levels by adding jalapeños, chipotle peppers, or cayenne powder. Garnish with fresh cilantro, diced avocado, and a dollop of Greek yogurt to balance spiciness.

FAQs

• Are pinto beans nutritious?

Pinto beans are packed with protein, fiber, and essential minerals like iron and magnesium. They’re low in fat and provide excellent nutrition for a healthy diet.

• Can I use different types of beans?

While pinto beans work best, you can substitute with kidney or black beans for similar texture and flavor. Keep in mind this might slightly change the soup’s overall taste.

• Is this soup good for meal prep?

Absolutely! This soup keeps well in the refrigerator for 4-5 days and actually develops deeper flavors as it sits. It’s perfect for making ahead and enjoying throughout the week.

• How can I make the soup more filling?

Add some cooked rice, quinoa, or shredded chicken to increase protein and make the soup more substantial. These additions will transform it into a heartier meal.

Six-Ingredient Pinto Bean Soup Recipe

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4.6 from 26 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty mexican six-ingredient pinto bean soup brings rustic comfort straight from traditional kitchens. Robust flavors meld effortlessly, offering you a simple yet soul-warming meal perfect for chilly evenings.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 (15 ounces / 425 grams) cans pinto beans, drained and rinsed
• 4 cups (946 milliliters) chicken or vegetable broth
• 1 (14.5 ounces / 411 grams) can diced tomatoes (with juices)

Aromatic Ingredients:

• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin

Seasoning and Garnish:

• Salt to taste
• Pepper to taste
• Lime juice (optional, for garnish)

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Instructions

1. Prepare dried pinto beans by soaking them overnight in cold water, then drain thoroughly. If using canned beans, rinse and drain completely to remove excess sodium.
2. Select a large, heavy-bottomed pot and warm olive oil over medium heat. Gently sauté diced onions until translucent and softened, approximately 4-5 minutes.
3. Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring continuously to prevent burning and release aromatic flavors.
4. Pour vegetable or chicken broth into the pot, followed by canned tomatoes with their natural juices. Stir ingredients to combine and create a uniform base.
5. Introduce pinto beans and ground cumin to the liquid mixture. Stir gently to distribute spices evenly throughout the soup.
6. Increase heat momentarily to achieve a gentle boil, then immediately reduce to a low simmer. Allow soup to cook slowly, developing deep flavors for approximately 25-35 minutes.
7. For a more luxurious texture, use an immersion blender to partially puree some of the soup, creating a creamy consistency while maintaining some bean texture.
8. Taste the soup and adjust seasoning with salt, freshly ground black pepper, and a splash of lime juice to brighten the overall flavor profile.
9. Ladle the hot soup into serving bowls and enjoy immediately, garnishing with fresh herbs if desired.

Notes

• Soaking dried beans overnight helps reduce cooking time and improves digestibility, making the soup easier on the stomach.
• Experiment with blending techniques to achieve your desired soup consistency, from chunky to silky smooth, depending on personal preference.
• Boost nutrition by adding diced carrots or bell peppers during the sautéing stage for extra vegetables and flavor complexity.
• Transform this soup into a gluten-free and vegetarian-friendly meal by using vegetable broth and ensuring all ingredients are certified gluten-free.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 160
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0.5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 9 g
• Protein: 8 g
• Cholesterol: 0 mg