The first time I tried Pinto Bean Soup, I didn’t have high hopes. Boy was I surprised! This Easy Pinto Bean Soup is flavorful and crave worthy. Not to mention, it’s extremely budget friendly! Now I’ve made this soup year after year and it never gets old! Try it today!
And for more high protein high veggie dishes check out these videos:
MORE CHEAP AND HEALTHY RECIPES TO TRY
- Magic Cobb Salad With Chicken
- Healthy Big Mac Bowls
- $2 a Serving and Less than 450 Calories! (Yes! Really!)
Easy Pinto Bean Soup
- Total Time: 30 minutes
- Yield: 6 1x
Description
This Pinto Bean soup is so thrifty and so flavorful! Give it a try and you’ll be hooked!
Ingredients
- 2 cans of pinto beans drained and rinsed (or 3 cups of cooked/drained pinto beans)
- 2 cups of chicken bouillon or broth (you can use chicken, vegetable, or even bean broth)
- 3 carrots, diced
- 1/2 red onion, diced
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 potato peeled and diced
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp oregano
- 2 tsp cumin
- 1 tsp onion powder (optional)
- 1–2 bay leaves (optional)
- Salt, to taste
- Olive oil or preferred cooking oil
Get Recipe Ingredients
Instructions
- In a soup pot over medium heat, add a drizzle of olive oil.
- Sauté diced onions until translucent, about 5 minutes.
- Add potatoes, diced carrots, fire-roasted diced tomatoes, and spices (garlic powder, smoked paprika, oregano, cumin, onion powder, bay leaves).
- Pour in broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add the strained beans to the pot and continue to simmer for another 10 minutes.
- For a thicker texture, blend half of the soup using a blender or immersion blender.
- Season with salt to taste.
- Serve hot and enjoy!
Notes
Serve over rice for a heartier meal.
- Prep Time: 10
- Cook Time: 20
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