Mexican Pinto Bean Soup
A flavorful Mexican Pinto Bean Soup with hearty pinto beans simmered in a spiced broth, finished with bright lime and fresh cilantro.
Ingredients
Soup Base
- 2 cups dried pinto beans soaked 8–12 hours
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper optional
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 leaf bay leaf
Finishing
- 1 lime juiced
- 0.25 cup cilantro chopped
- Salt and pepper to taste
Instructions
Soup Base
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; cook 4–5 minutes until golden and fragrant.1 tablespoon olive oil, 1 small onion, 3 cloves garlic
- Stir in ground cumin, chili powder, smoked paprika, and cayenne; cook 1 minute until the spices release their aroma. Add tomato paste and cook 1 more minute.2 teaspoons ground cumin, 2 teaspoons chili powder, 0.5 teaspoon smoked paprika, 0.25 teaspoon cayenne pepper, 2 tablespoons tomato paste
- Add soaked pinto beans, vegetable broth, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer 60 minutes, stirring occasionally, until beans are tender.2 cups dried pinto beans, 6 cups vegetable broth, 1 leaf bay leaf
Finishing
- Remove bay leaf. Stir in lime juice and chopped cilantro. Season with salt and pepper to taste, then ladle into bowls.1 lime, 0.25 cup cilantro
Notes
Soak beans for 8–12 hours for a creamier texture and even cooking.
Refrigerate leftovers within two hours and use within 4 days, or freeze for up to 3 months.
Reheat on medium heat to 165°F, stirring occasionally and adding broth if needed.
Nutrition
Serving: 1bowlCalories: 243kcalCarbohydrates: 40.6g
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