25+ Hearty and Delicious Pinto Bean Soup Recipes to Try Now

Pinto beans are one of the most versatile and nutritious ingredients, perfect for crafting a variety of hearty and satisfying soups.

Their creamy texture and mild flavor make them an ideal base for both simple and complex dishes, and when combined with vegetables, spices, and meats, they create a comforting bowl of goodness.

Whether you’re in the mood for a classic, earthy soup, or you’re looking to experiment with bold, spicy flavors, pinto beans offer the foundation for an endless array of soups that cater to every palate.

In this blog post, we’ll share 25+ delicious pinto bean soup recipes that are packed with flavor, nutrients, and warmth, perfect for any season.

From vegetarian delights to meaty concoctions, there’s a pinto bean soup for everyone to enjoy.

25+ Hearty and Delicious Pinto Bean Soup Recipes to Try Now

Pinto beans are the perfect ingredient to create a hearty and nourishing soup that can easily be customized to suit your personal tastes.

Whether you’re looking for a vegan, vegetarian, or meat-based option, these 25+ pinto bean soup recipes will provide you with plenty of ideas to keep your soup game strong.

From classic comfort food to more adventurous flavor combinations, pinto beans will ensure that every bowl is rich in flavor and satisfying to the last spoonful.

So grab your pot, soak those beans, and start cooking up one of these amazing pinto bean soups today!

Pinto Bean Soup with Smoky Bacon

This hearty pinto bean soup is a perfect comfort food, combining the creamy texture of pinto beans with the smoky flavor of bacon. It’s packed with vegetables, including onions, carrots, and celery, and simmered with herbs and spices to create a rich, flavorful broth. The addition of bacon elevates the soup, providing a savory depth that is irresistible. Whether you’re serving it on a cold winter day or as a meal for your family, this recipe is sure to satisfy.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 6 slices bacon, chopped
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 bay leaf
• Salt to taste
• 1 tablespoon fresh cilantro, chopped (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-6 minutes until softened. Add the garlic and cook for another minute until fragrant.
3. Add the soaked and drained pinto beans, chicken broth, cumin, smoked paprika, black pepper, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 1 to 1.5 hours, or until the beans are tender.
4. Remove the bay leaf and stir in the cooked bacon. Taste and adjust seasoning with salt as needed.
5. Serve hot, garnished with fresh cilantro if desired.

This pinto bean soup with smoky bacon is a perfect balance of flavor and heartiness. The smoky bacon adds depth to the creamy pinto beans, while the fresh vegetables and spices round out the dish beautifully. It’s an easy-to-make, filling meal that’s perfect for busy weeknights or a leisurely weekend dinner. Whether enjoyed alone or with a side of crusty bread, it’s a soup that will quickly become a family favorite.

Pinto Bean and Sausage Soup

This pinto bean and sausage soup is an ideal choice for a filling and flavorful meal. The savory, spiced sausage blends seamlessly with the creamy texture of the pinto beans, while fresh herbs like thyme and rosemary add a fragrant touch. With just a handful of ingredients, this soup offers robust flavor and comforting warmth. It’s a great dish to enjoy on a chilly evening or to meal prep for the week ahead.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 1 pound Italian sausage, casing removed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 4 cups chicken broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
2. Add the chopped onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened.
3. Stir in the soaked and drained pinto beans, chicken broth, thyme, rosemary, and red pepper flakes (if using). Bring to a boil, then reduce the heat to low and simmer for 1 to 1.5 hours, or until the beans are tender.
4. Season the soup with salt and black pepper to taste.
5. Serve the soup hot, and garnish with extra rosemary if desired.

Pinto bean and sausage soup is a warm, satisfying dish that’s perfect for feeding a crowd or enjoying on your own. The savory sausage provides a bold contrast to the smoothness of the pinto beans, while the herbs and spices infuse the broth with flavor. It’s an easy and inexpensive recipe that delivers incredible results. Serve with a slice of garlic bread for a complete and hearty meal.

Pinto Bean and Tomato Soup

This pinto bean and tomato soup combines the earthy flavors of pinto beans with the sweet acidity of ripe tomatoes. The hearty broth is seasoned with garlic, basil, and oregano, making it a comforting soup perfect for any time of year. It’s a healthy, plant-based option that’s both satisfying and light, packed with fiber and nutrients. Whether you’re looking for a vegan meal or just a light lunch, this pinto bean and tomato soup is an excellent choice.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups spinach or kale (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened and fragrant.
2. Stir in the diced tomatoes, soaked and drained pinto beans, vegetable broth, basil, oregano, salt, and pepper. Bring to a boil.
3. Once boiling, reduce the heat to low and simmer for 1 to 1.5 hours, or until the beans are tender.
4. If using, add the spinach or kale during the last 10 minutes of cooking. Stir and cook until wilted.
5. Taste and adjust seasoning with salt and pepper as needed before serving.

This pinto bean and tomato soup is a fresh, flavorful dish that highlights the natural goodness of pinto beans and tomatoes. The addition of herbs and the option for leafy greens adds depth and vibrancy to the soup. It’s a healthy and filling option, perfect for those seeking a plant-based meal that doesn’t compromise on taste. With minimal ingredients and effort, this soup is a simple, yet delicious, option for any occasion.

Pinto Bean and Corn Chowder

This pinto bean and corn chowder is a creamy, comforting dish that combines the earthy richness of pinto beans with the sweetness of corn. The addition of potatoes creates a hearty base, while a touch of cream gives it a velvety texture. Flavored with thyme, garlic, and a hint of smoked paprika, this chowder is a perfect blend of flavors and textures. It’s an ideal soup for those who crave a filling and satisfying meal with a little sweetness and spice.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 2 cups fresh or frozen corn kernels
• 2 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 cup heavy cream or coconut milk
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Stir in the soaked and drained pinto beans, vegetable broth, thyme, and smoked paprika. Bring to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the beans are tender.
3. Add the diced potatoes and corn to the pot and continue cooking for another 20-25 minutes until the potatoes are tender.
4. Stir in the cream or coconut milk and season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes, then serve hot.

This pinto bean and corn chowder is a deliciously creamy and hearty soup that perfectly balances sweet corn, tender potatoes, and the rich flavor of pinto beans. The smoky paprika adds an extra layer of flavor, while the creaminess makes it feel indulgent without being heavy. This chowder is perfect for cooler months or when you want a meal that will fill you up and warm you from the inside out.

Spicy Pinto Bean Soup with Jalapeños

For those who enjoy a little heat, this spicy pinto bean soup with jalapeños offers the perfect balance of flavor and spice. The pinto beans cook in a flavorful broth made with tomatoes, onions, garlic, and plenty of jalapeños for a spicy kick. A touch of lime juice adds brightness to the soup, and cilantro brings a refreshing finish. This soup is perfect for spicy food lovers who want a nutritious and satisfying dish.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 2 jalapeños, chopped (seeds removed for less heat)
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, sauté the onion and garlic in a little oil over medium heat for 3-4 minutes until softened.
2. Add the chopped jalapeños and cook for another 2 minutes, allowing the spice to release.
3. Stir in the soaked and drained pinto beans, diced tomatoes, vegetable or chicken broth, cumin, chili powder, cayenne pepper (if using), salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 1 to 1.5 hours, or until the beans are tender.
4. Add lime juice and taste for seasoning, adjusting salt and pepper if needed.
5. Serve the soup hot, garnished with fresh cilantro.

This spicy pinto bean soup with jalapeños is an exciting, flavor-packed dish that will satisfy those who crave a little heat. The combination of beans, tomatoes, and spicy jalapeños creates a flavorful base, while the lime juice and cilantro add a refreshing balance. It’s a perfect soup for a warm, zesty lunch or dinner. You can adjust the level of heat by removing the jalape seeds or adding more cayenne pepper to suit your taste.

Pinto Bean and Ham Soup

Pinto bean and ham soup is a classic combination that offers a hearty and savory dish that is perfect for a cozy dinner. The saltiness of the ham infuses the beans with rich flavor, while vegetables like carrots, onions, and celery add a fresh crunch. This recipe is easy to make, and the slow-simmered broth creates an irresistible depth of flavor. Perfect for using up leftover ham, this soup is as comforting as it is satisfying.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 2 cups diced ham (preferably from a leftover ham bone)
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced ham and cook for 3-4 minutes until lightly browned and crisped.
2. Add the onion, carrots, and celery to the pot and sauté for 5-6 minutes until the vegetables start to soften.
3. Stir in the garlic and cook for another minute, then add the soaked and drained pinto beans, chicken broth, thyme, and bay leaf. Bring to a boil.
4. Reduce the heat to low and simmer for 1.5 to 2 hours, or until the beans are tender and the flavors have melded.
5. Remove the bay leaf, taste, and adjust seasoning with salt and pepper as needed. Serve hot.

Pinto bean and ham soup is a rich, flavorful dish that provides a perfect balance of hearty beans and savory ham. The slow simmering allows the flavors to develop deeply, while the vegetables add texture and freshness. It’s an excellent way to use up leftover ham while creating a satisfying meal. This comforting soup is ideal for serving on a chilly evening and will surely warm your family’s hearts and bellies.

Pinto Bean Soup with Sweet Potatoes and Kale

This Pinto Bean Soup with Sweet Potatoes and Kale is a deliciously nutritious dish that combines hearty pinto beans with the sweetness of roasted sweet potatoes and the earthiness of kale. The addition of fresh garlic, ginger, and a hint of turmeric enhances the flavors, while a splash of lemon juice brightens the entire dish. This plant-based, gluten-free soup is perfect for those seeking a wholesome, vibrant meal that is as comforting as it is healthy.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 2 medium sweet potatoes, peeled and diced
• 1 bunch kale, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 6 cups vegetable broth
• 1 teaspoon ground turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• Salt to taste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and roast for 25-30 minutes until tender, flipping halfway through for even cooking.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the garlic and grated ginger, cooking for an additional minute until fragrant.
3. Add the soaked and drained pinto beans, vegetable broth, turmeric, cumin, black pepper, and salt to the pot. Bring to a boil, then reduce to a simmer and cook for 1 to 1.5 hours, or until the beans are tender.
4. Once the sweet potatoes are done roasting, add them to the soup along with the chopped kale. Continue to simmer for another 10 minutes until the kale is tender.
5. Stir in the lemon juice and adjust seasoning as needed. Serve the soup hot.

This Pinto Bean Soup with Sweet Potatoes and Kale is a nourishing dish that provides an ideal balance of hearty beans, sweet vegetables, and vibrant greens. The turmeric and ginger add a depth of flavor, while the roasted sweet potatoes bring a natural sweetness that complements the beans perfectly. With its vibrant colors and robust flavors, this soup is a delicious, satisfying meal that’s perfect for both vegans and anyone looking for a nutritious, plant-based meal.

Pinto Bean and Chicken Soup

This Pinto Bean and Chicken Soup is a comforting and filling meal that combines tender chicken with the creamy texture of pinto beans. The broth is infused with garlic, cumin, and coriander, providing a flavorful base that complements the natural richness of the beans. A squeeze of lime and a sprinkle of cilantro finish off the soup, making it a fresh and vibrant dish that’s perfect for a hearty lunch or dinner.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 2 chicken breasts, cooked and shredded
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 6 cups chicken broth
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes until softened. Add the garlic and cook for another minute until fragrant.
2. Stir in the cumin, coriander, and chili powder, cooking for 1-2 minutes to release the spices’ aromas.
3. Add the soaked and drained pinto beans and chicken broth to the pot, then bring to a boil. Reduce the heat and simmer for 1 to 1.5 hours, or until the beans are tender.
4. Once the beans are cooked, add the shredded chicken and continue simmering for an additional 10 minutes to allow the flavors to meld.
5. Season the soup with salt and pepper, then stir in the lime juice.
6. Serve the soup hot, garnished with fresh cilantro.

Pinto Bean and Chicken Soup is a wholesome, flavorful dish that offers a hearty combination of beans and lean protein. The fragrant spices, along with the addition of lime juice and cilantro, give the soup a bright and fresh finish. This simple yet flavorful recipe is a great option for a busy weeknight dinner, offering both comfort and nourishment. It can also be easily customized with additional vegetables or toppings to suit your preferences.

Pinto Bean and Veggie Soup

This Pinto Bean and Veggie Soup is a colorful, healthy dish packed with a variety of vegetables and the satisfying richness of pinto beans. The combination of bell peppers, zucchini, tomatoes, and spinach provides a wide range of flavors and textures, while the garlic and Italian seasoning add a delicious depth of flavor. This vegetarian soup is perfect for a light yet filling meal and can be enjoyed as a quick weeknight dinner or made ahead for meal prep.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 cup fresh spinach, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 4-5 minutes until softened and fragrant.
2. Stir in the zucchini and bell pepper, cooking for an additional 5 minutes until the vegetables start to soften.
3. Add the soaked and drained pinto beans, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours, or until the beans are tender.
4. Add the chopped spinach to the soup during the last 10 minutes of cooking, allowing it to wilt.
5. Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot.

This Pinto Bean and Veggie Soup is a delicious, hearty dish that’s full of vegetables and fiber-rich pinto beans. The Italian seasoning adds a warm, comforting flavor, while the spinach provides a fresh, vibrant touch. It’s a great option for anyone looking for a light, healthy, and filling soup. This recipe is also highly adaptable—feel free to add more vegetables or swap ingredients to suit your taste. Whether served alone or with a slice of crusty bread, it’s a meal that will keep you satisfied and nourished.

Pinto Bean and Corn Soup

This Pinto Bean and Corn Soup is a delightful blend of creamy pinto beans and sweet corn, creating a comforting and hearty dish. The combination of savory vegetables, like onions, garlic, and bell peppers, along with a touch of cumin and smoked paprika, brings out a smoky, rich flavor that pairs perfectly with the natural sweetness of the corn. This simple, satisfying soup is ideal for any time of year and can be easily customized with your favorite toppings such as sour cream, cilantro, or a squeeze of lime.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 2 cups fresh or frozen corn kernels
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro (optional for garnish)
• Lime wedges (optional for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and bell pepper, cooking for 5-6 minutes until softened. Add the minced garlic, cumin, and smoked paprika, and cook for another minute until fragrant.
2. Add the soaked and drained pinto beans and vegetable broth. Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours, or until the beans are tender.
3. Once the beans are cooked, stir in the corn kernels and cook for an additional 10 minutes to heat through.
4. Season the soup with salt and pepper to taste. Serve hot with fresh cilantro and lime wedges for garnish.

Pinto Bean and Corn Soup is a flavorful, filling dish that combines the earthy richness of pinto beans with the sweetness of corn, making it a comforting yet vibrant soup. The addition of cumin and smoked paprika gives the soup a subtle smokiness, while the vegetables add texture and depth. This soup is perfect for those looking for a quick, nourishing meal and can easily be tailored with your favorite toppings. Whether enjoyed as a main dish or a side, it’s sure to please everyone at the table.

Pinto Bean Soup with Sausage and Spinach

Pinto Bean Soup with Sausage and Spinach is a savory and hearty dish that combines the rich flavor of sausage with the creamy texture of pinto beans. The savory sausage adds depth, while fresh spinach provides a pop of green and lightens the soup. This dish is comforting and filling, with just the right amount of seasoning from garlic, thyme, and bay leaves. Perfect for a family dinner or a cozy meal on a cold evening, this soup is as satisfying as it is flavorful.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 1 lb Italian sausage (or any preferred sausage)
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups fresh spinach, chopped
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add the sausage to the pot, breaking it up with a spoon. Cook until browned and crumbled, about 5-7 minutes.
3. Stir in the soaked and drained pinto beans, chicken broth, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours, or until the beans are tender.
4. Once the beans are cooked, stir in the chopped spinach and cook for an additional 5 minutes until the spinach is wilted.
5. Adjust the seasoning with salt and pepper to taste and serve hot.

Conclusion: Pinto Bean Soup with Sausage and Spinach offers a perfect balance of hearty beans, savory sausage, and fresh greens. The sausage adds richness and flavor, while the spinach provides a burst of color and freshness. This soup is a filling and satisfying meal that works wonderfully for colder months or when you need a comforting dinner. It’s easy to make and packs a lot of flavor in each spoonful, making it a go-to recipe for busy weeknights or casual gatherings.

Pinto Bean and Tomato Soup

This Pinto Bean and Tomato Soup combines the creamy texture of pinto beans with the bright, tangy flavor of tomatoes. The soup is flavored with herbs like basil and oregano, making it feel like a classic Italian-inspired dish. The addition of carrots and celery adds both texture and sweetness, while the pinto beans provide heartiness. With its simple ingredients and rich, comforting flavor, this soup is perfect for any occasion and can be enjoyed with a side of crusty bread for a complete meal.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 1 can (14.5 oz) diced tomatoes
• 1 carrot, diced
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, cooking for about 5 minutes until softened. Add the minced garlic, oregano, and basil, and cook for another minute until fragrant.
2. Stir in the soaked and drained pinto beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours, or until the beans are tender.
3. Season the soup with salt and pepper to taste. If the soup is too thick, add a little more broth or water to reach your desired consistency.
4. Serve hot, optionally garnished with fresh herbs or grated Parmesan cheese.

Pinto Bean and Tomato Soup is a delicious, comforting dish that combines the creamy goodness of pinto beans with the tangy brightness of tomatoes. The aromatic herbs give the soup an Italian flair, while the vegetables add sweetness and texture. This is an easy-to-make, wholesome soup that will warm you from the inside out. It’s a versatile recipe that can be enjoyed on its own or paired with a slice of toasted bread for a complete meal.

Pinto Bean and Sweet Potato Soup

This Pinto Bean and Sweet Potato Soup is a vibrant and nutritious dish that combines the creamy texture of pinto beans with the natural sweetness of sweet potatoes. The earthy flavors of the beans and the sweetness of the potatoes are balanced by the warmth of cumin and chili powder, giving the soup a slightly spicy kick. Topped with a dollop of sour cream or avocado, this soup is perfect for chilly evenings and can be made in a single pot for an easy, wholesome meal.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro (optional for garnish)
• Sour cream or avocado (optional for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic, cumin, and chili powder, and cook for another 1-2 minutes until fragrant.
2. Stir in the soaked and drained pinto beans, sweet potatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 to 1.5 hours, or until the beans and sweet potatoes are tender.
3. Once cooked, use a potato masher or immersion blender to mash part of the soup for a thicker texture, leaving some chunks of sweet potato intact.
4. Season with salt and pepper to taste. Serve hot, topped with cilantro, sour cream, or avocado if desired.

Pinto Bean and Sweet Potato Soup is a wholesome, hearty dish that brings together sweet, savory, and spicy flavors in perfect harmony. The natural sweetness of the sweet potatoes complements the earthy pinto beans, while the spices add a warming kick. This soup is not only comforting but also packed with nutrients, making it a great choice for a nutritious meal. It’s perfect for meal prepping or enjoying on a cozy night in, and the optional toppings make it customizable to your taste.

Pinto Bean and Ham Soup

Pinto Bean and Ham Soup is a classic comfort food that combines the rich flavor of ham with the creamy texture of pinto beans. The savory ham infuses the broth with deep, smoky flavors, while the beans add heartiness and substance to the dish. Carrots, celery, and onions contribute freshness and crunch, creating a well-balanced soup that is filling and satisfying. This soup is perfect for using up leftover ham and is sure to become a family favorite.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 1 lb ham, diced (preferably leftover or a ham hock)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook for 5-7 minutes until the vegetables are softened. Add the minced garlic, thyme, and bay leaves, cooking for another minute.
2. Stir in the soaked and drained pinto beans, diced ham, and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
3. Remove the bay leaves and adjust the seasoning with salt and pepper to taste.
4. Serve hot, and garnish with additional ham if desired.

Pinto Bean and Ham Soup is a perfect combination of savory, smoky, and hearty flavors. The ham imparts a delicious richness to the broth, while the pinto beans provide a creamy texture that makes the soup filling and satisfying. It’s a comforting dish that’s great for using up leftover ham or for preparing a meal that will warm you up on a cold day. Simple to make and incredibly flavorful, this soup will quickly become a staple in your recipe rotation.

Pinto Bean and Kale Soup

Pinto Bean and Kale Soup is a nutritious and hearty dish packed with fiber, protein, and vitamins. The rich flavor of the pinto beans is complemented by the earthiness of kale, making this soup both filling and full of vibrant flavors. The addition of garlic, onions, and herbs adds a depth of taste, while a squeeze of lemon at the end brightens the entire dish. This soup is not only comforting but also a great way to sneak in some greens while enjoying a delicious meal.

Ingredients:

• 2 cups dried pinto beans, soaked overnight and drained
• 4 cups kale, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional for heat)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon lemon juice (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Add the minced garlic, oregano, and red pepper flakes (if using), and cook for another minute until fragrant.
2. Stir in the soaked and drained pinto beans and vegetable broth. Bring to a boil, then reduce the heat and simmer for 1 to 1.5 hours, or until the beans are tender.
3. Add the chopped kale and cook for an additional 10 minutes, or until the kale is tender and wilted.
4. Season the soup with salt and pepper to taste, and finish with a squeeze of lemon juice for brightness.
5. Serve hot, optionally garnished with more fresh herbs or a drizzle of olive oil.

Pinto Bean and Kale Soup is a nourishing and flavorful dish that brings together the creamy richness of pinto beans and the robust, earthy flavor of kale. The combination of vegetables, herbs, and a touch of lemon makes this soup incredibly well-rounded and satisfying. It’s the perfect meal for anyone looking to enjoy a wholesome, plant-based dish that doesn’t skimp on flavor. Whether served as a light lunch or a hearty dinner, this soup is sure to become a favorite in your recipe collection.

Note: More recipes are coming soon!