Home > Soups & Stews > Pinto Bean Soup Pinto Bean Soup August 30, 2023 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Are you ready for a soup that will knock your socks off? Introducing Pinto Bean Soup, or as we like to call it, Refried Bean Soup! This recipe is the perfect combination of quick, easy, healthy, and delicious. Not to mention, it’s ideal for vegetarians and vegans! Pinto Bean Soup is part of our Back-To-School Lifesavers — a series of recipes that are intended to have little (or no) veggie chopping, minimal prep time, around 10 ingredients, or less (not including pantry staples), and use kid-friendly ingredients. Click here to see all the recipes in the series! Pinto Bean Soup Imagine a warm bowl of creamy, chunky, spicy, and smooth soup that reminds you of your favorite Mexican restaurant. Well, now you can have that experience right in the comfort of your own home with this recipe! It’s so simple, even beginner cooks can make it with ease, and it’s so flexible that you can substitute a number of ingredients and still have a great-tasting soup. Most pinto bean soups require an immersion blender to get that thick, creamy texture, but not this recipe! By mixing in refried beans, we achieve that same texture without the need for a blender. This means that the soup can be ready to serve in just 15 minutes (or less)! The basic recipe is both vegetarian and vegan, but we also provide variations that include meat, so there’s something for everyone. So, grab a bowl and a spoon and get ready to dive into the delicious world of Pinto Bean Soup! Quick and easy? Check. This recipe can be made in under 30 minutes, making it the perfect option for busy weeknights. Healthy and tasty? Check. Pinto beans are a great source of protein–as well as flavor. Vegetarian and/or vegan? Check. Kid-friendly? Check. The mild flavor and smooth texture of the refried beans make it a great option for picky eaters. Versatile toppings? Another check! The toppings for this recipe can be customized to suit your preferences, making it fun and exciting to make. How To Make Pinto Bean Soup This soup is ridiculously easy to make! And on busy days, that’s music to a mama’s ears–do you feel it? Start by emptying refried beans and broth into a pot. Mix well–use a whisk, if you like, to get the mixture smooth. Next, add a cup of crushed tomatoes (diced tomatoes would also work, but for smoothness’ sake, we go with the crushed variety) and a can of pinto beans. Bring everything to a simmer, and cook for a few minutes. Be sure to stir the bottom of the pan to keep the refried beans from sticking to the bottom. Top each bowl with shredded cheese, and dip plenty of tortilla chips in! QUICK TIP Crushed tomatoes are just what they sound like: tomatoes that have been crushed! You’ll find small chunks of tomato in with the pulp. If you can’t find them in the store, look for tomato puree. Puree is a bit thinner and the tomatoes are more liquified, but they’re made from squished tomatoes, just like the crushed ones. VARIATIONS Variation Ideas Swap out the pinto beans for black beans for a different flavor. Add some extra veggies by stirring in frozen corn or carrots a few minutes before serving. For a non-vegetarian option, use chicken broth instead of vegetable broth. Add protein by stirring in shredded cooked chicken, crumbled and cooked ground beef or sausage, or chopped leftover ham. Ham is a personal favorite in this Pinto Bean Soup! To make the soup thinner, add another cup or more of broth. Experiment with different types of beans such as homemade pinto beans, charro beans, or ranch-style pintos. Add additional seasonings such as cumin, chili powder, or cayenne pepper for a bit of heat. Make this soup spicier by using salsa instead of crushed tomatoes, adding diced green chiles, and using ranch-style pinto beans. Topping Ideas This Pinto Bean Soup is a delicious and easy-to-make meal that’s perfect for busy weeknights. With its flavorful base of refried beans, crushed tomatoes, and broth, it’s a satisfying meal that’s both simple to make and kid-friendly. By customizing the toppings, you can make this recipe your own and enjoy it in a variety of different ways. Tortilla chips: A pile of tortilla chips to dunk into this soup adds a nice crunch and provides a great texture contrast. Shredded cheddar cheese: Melted Cheddar cheese adds a rich and creamy flavor to the soup. Sour cream: A dollop of sour cream adds a tangy and creamy flavor to the soup. Use regular or lite–either works great! Guacamole: A spoonful of guacamole (or a diced-up ripe avocado) adds a fresh, creamy, and flavorful note to the soup. Salsa: A few tablespoons of salsa add a nice kick of heat and flavor to the soup. Cilantro: Cilantro adds a bright and fresh citrusy flavor. Cojita cheese: Crumbled cotija cheese adds a final layer of seasoning (saltiness) to this soup. It’s so great combined with the Cheddar! What to serve with Pinto Bean Soup: Keeping with the Mexican theme, serve up some Baked Beef Tacos, Mexican Rice, or Vegetarian Enchiladas! Or go lighter and serve this soup with a Garden Salad and some more chips. QUICK TIP Some beans and broths are saltier than others, so be sure to taste the Pinto Bean Soup before adding any additional salt. Other recipes using pinto beans: Bean and Cheese Burritos A classic and a favorite Crockpot Chili a contest-winning recipe 15-Bean Soup Pinto beans plus a whole lot more Rice and Beans Keeping it simple, keeping it delish Bean Tostadas More pinto bean goodness! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pinto Bean Soup 5 from 1 vote - Review this recipe Are you ready for a soup that will knock your socks off? Introducing Pinto Bean Soup, or as we like to call it, Refried Bean Soup! This recipe is the perfect combination of quick, easy, healthy, and delicious. Not to mention, it's ideal for vegetarians and vegans! SAVE TO RECIPE BOX Print Recipe Pinto Bean Soup 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Are you ready for a soup that will knock your socks off? Introducing Pinto Bean Soup, or as we like to call it, Refried Bean Soup! This recipe is the perfect combination of quick, easy, healthy, and delicious. Not to mention, it's ideal for vegetarians and vegans! Course Dinner, Main Course, Side Dish, Soup Cuisine American, Healthy, Vegan, Vegetarian Keyword pinto bean soup, refried bean soup Prep Time 10 minutes minutes Cook Time 5 minutes minutes Total Time 15 minutes minutes Servings 4 servings Chelsea Lords Calories 181kcal Author Chelsea Lords Cost $5.89 Ingredients▢ 1 can (15.3 oz.) refried beans (or 2 cups homemade)▢ 1 cup good vegetable (or chicken) broth▢ 1 cup (½ of a 15 oz. can) crushed tomatoes (Note 1)▢ 1 can (15 oz) undrained pinto beans (or 2 cups homemade)▢ Fine sea salt & pepper▢ Toppings: tortilla chips, shredded sharp Cheddar cheese, sour cream, guac or avocado, lime, cilantro, cotija cheeseUS - Metric USMetric InstructionsSOUP: In a medium pot, over medium-high heat, mix together the refried beans and broth until well combined. Once heated through, add in the crushed tomatoes and undrained pinto beans. Continue to simmer for 5 minutes, making sure to occasionally scrape the bottom of the pot to prevent the beans from sticking. Taste the soup and adjust the seasoning as needed by adding salt and pepper (I usually add ¼ up to ½ tsp of each). (Keep in mind that some broths and beans are saltier than others, so you may not need to add as much seasoning.) SERVE: Ladle into 4 bowls and add any desired toppings. To me, melting some cheese into the soup and serving with crispy tortilla chips is a must! Video Recipe NotesNote 1: Tomatoes: The tomatoes make a big difference flavor-wise, so I recommend good-quality crushed tomatoes (such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®). If you want a slightly smoky flavor, use fire-roasted tomatoes--they're charred over a flame before being crushed and canned. Contact with the flame brings out the tomato’s sweetness and gives a distinct, smoky flavor. You get more flavor without any extra work! Nutrition FactsServing: 1serving | Calories: 181kcal | Carbohydrates: 33g | Protein: 10g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1211mg | Potassium: 471mg | Fiber: 11g | Sugar: 7g | Vitamin A: 343IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Cant wait to make this soon for me will use vegetable broth instead i never had pinto bean soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work Reply
