Pinto Bean Soup
Pinto Bean Soup – chunky, hearty and flavorful, very simple to make and great for lunch or dinner. Adding bacon to this Pinto Bean Soup enhances the flavor and makes the soup super filling, so you can call it a meal.
Cooking pinto beans can take some time, but this soup is really good! You definitely need to soak the beans in cold water overnight. If you own a pressure cooker, I’d suggest that you use it.
Pinto beans, like all beans are a great source of protein and fiber. They also contain vitamins like B1 and B6 and minerals like copper, magnesium and potassium.
Adding some bacon makes it very tasty, although you can skip it if you strive for a healthy vegetarian meal. It will still taste good.
This Pinto Bean Soup is hearty, chunky and nutritious. Great for lunch on its own or a side dish for tacos and salads.
This soup cooks quickly as long as you soak your dry pinto beans.
I have not tried it with canned pinto beans, but they most likely will work. It will reduce the cooking time tremendously, all you need to do it cook the carrot an onion, then add spices, liquid and canned beans.
Instead of bacon, you can use smoked turkey leg or ham. Adding smoked meats works great in this soup.
What seasoning does this pinto bean soup need? I used garlic powder, marjoram, thyme and chili powder. You can use similar seasoning of your choice. Mexican type seasoning will work. I’ve found that pinto beans do need a little bit more flavor than regular beans. They also require a little more time to cook.
This recipe makes about 8 servings of pinto bean soup. Since it is cooked completely from scratch and requires a little extra time, I think that it is better to make a larger amount and refrigerate it. I’m the type of person, who does not mind reheating soups!
If you are like me, you may also like this Easy Lentil Potato Soup, Easy Kale Potato And Sausage Soup or Tomato Basil Soup.
Pinto Bean Soup
- 2 cups pinto beans
- 4 slices bacon cut into small pieces
- 1 medium chopped onion
- 1 chopped carrot
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp marjoram
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1 tsp Vegeta
- 1/4 cup tomato sauce
- 4 cups water
- 1 tbsp apple cider vinegar
Pick through and rinse beans.
Soak beans in water overnight. Drain off water.
In a skillet brown bacon, add onion and carrot. Add tomato sauce. Stir.
Add mixture to drained beans.
Pour around 6 cups of water. (Might need more water, depending on the desired consistency of the soup).
Simmer on medium heat for 3 hours. Stir occasionally.
Check if beans are soft enough and cooked the way you like them. Add vinegar at the end.
Serve warm, garnished with green onion (optional), parsley and cheese.
Nutrition InformationCalories: 236, Fat: 9g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 1094mg, Potassium: 542mg, Carbohydrates: 27g, Fiber: 8g, Sugar: 2g, Protein: 11g, Vitamin A: 2595%, Vitamin C: 4.4%, Calcium: 58%, Iron: 2.1%
You May Also Like:
Easy Lentil Potato Soup Recipe
Sweet Potato Lentil Chili Recipe
Easy Kale Potato And Sausage Soup
This sounds delicious–adding it to our dinner menu for this coming week. Thank you!
Hi Laura, I’m glad you like it 🙂
I love the looks of this soup, Mira! I’ve never had pinto bean soup before, so I’ve got to try this. Especially with bacon, such a wonderful addition!
Such a hearty soup and SO perfect for these chilly dead-of-winter days! Can’t wait to try this one, Mira!
Hello! I’m new to your blog. Can you please clarity … the calories are counted based on the list of the main ingredients, without extras, like cheese. thanks
Hi, It is just the main ingredients, since I can not control the amounts and kinds of toppings. Thank you for stopping by!
This soup was delicious. I hate to say that and then tell you that I changed it but only slightly. I had chicken broth that was expiring so I used that in addition to the water. But the spices were spot on. It was my first time making any kind of bean soup and this is definitely going to be made again. Going to try your baked ribs next.
I am so glad I found your recipe and it was AMAZING! I love pinto beans and have made them all kinds of ways but this is by far my FAVORITE! I am so glad I doubled the recipe because my boyfriend devoured 4 huge bowls and said to tell you THANKS! Same from me and today we will be finishing off the left overs while enjoying the Seahawk game…. Love and thanks from Seattle!
Why add the vinegar at the end? Just curious!
It enhances the flavor a lot
I really want to make this soup, it looks delicious! The ingredients listed includes 1 teaspoon vegeta and I don’t know what that is, please help! Thanks so much. ?
Vegetta is an all purpose seasoning. It is ok to skip it or use some turmeric, dehydrated carrots (you may not have these), salt and garlic powder. https://www.thespruceeats.com/homemade-vegeta-seasoning-mix-recipe-1136237 . Hope you like the soup!
Hi Mira! I got my Vegeta this week and made the soup today…WOW! It is delicious and my husband and I love it! Thank you so much for sharing this recipe and for introducing me to Vegeta. I’ll be trying more of your recipes. 🙂
Hi Sally, I’m so happy to hear you liked it! This is one of my favorite spices (although I wish there was a little less salt in it) 🙂
How long do you think this would take in a crock on high? I presoaked and boiled the beans as well.
Hi Zell, I’d think for presoaked 4-6 hours. It is a little difficult to tell, because all beans are different.