There’s something magical about a steaming bowl of Mexican-inspired soup, it wraps you up in warmth and comfort like a cozy blanket. My Pinto Bean Soup with Mexican Spices is one of those dishes I crave on chilly evenings or when I need a little extra soul-soothing. It all started when my abuelita would simmer a big pot of beans on her old stovetop, filling the house with the earthy aroma of cumin and smoky paprika. That first spoonful, loaded with tender pinto beans and just the right kick of spices, always felt like a hug. Now, it’s my go-to for feeding a crowd (or just my very hungry self). Simple, hearty, and packed with flavor, this soup tastes like home.
Why You’ll Love This Pinto Bean Soup with Mexican Spices
Trust me, this isn’t just another bean soup, it’s a flavor explosion in a bowl! Here’s why it’ll become your new favorite:
- Bold & comforting: Smoky paprika, earthy cumin, and a hint of chili powder make every spoonful sing
- Meal-worthy hearty: Packed with protein from pinto beans and turkey bacon to keep you full for hours
- Weeknight easy: Just simmer everything together while you relax (perfect for lazy cooks like me!)
- Kind to your wallet: Uses affordable pantry staples with no fancy ingredients
- Sneaky healthy: Loaded with fiber and nutrients while tasting downright indulgent
It’s the soup that checks all the boxes, flavor, comfort, and simplicity in one pot.
PrintHearty 5-Ingredient Pinto Bean Soup with Mexican Spices
A hearty and flavorful soup made with pinto beans and Mexican spices for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
- 2 cups dried pinto beans, rinsed and soaked overnight
- 6 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 4 slices turkey bacon, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon salt (adjust to taste)
- Fresh cilantro, chopped (for garnish)
Instructions
- Drain and rinse the soaked pinto beans.
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Add cumin, chili powder, smoked paprika, oregano, and black pepper. Stir for 30 seconds.
- Add turkey bacon and cook for another 2 minutes.
- Pour in water or vegetable broth and add the pinto beans. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5-2 hours until beans are tender.
- Stir in diced tomatoes and salt. Simmer uncovered for 10 more minutes.
- Garnish with fresh cilantro before serving.
Notes
- Soaking the beans overnight reduces cooking time.
- For a thicker soup, mash some beans with a fork before serving.
- Adjust spices to your preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg
Ingredients for Pinto Bean Soup with Mexican Spices
This soup is all about simple ingredients doing big things, here’s what you’ll need:
- 2 cups dried pinto beans (rinsed and soaked overnight, trust me, this step matters!)
- 6 cups water or vegetable broth (broth adds extra depth, but water works in a pinch)
- 1 tablespoon olive oil (for sautéing all those yummy aromatics)
- 1 medium onion, chopped (I like yellow for sweetness, but any onion works)
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder if you’re out of fresh)
- 1 bell pepper, diced (red adds sweetness, green keeps it classic)
- 4 slices turkey bacon, chopped (the smoky secret weapon!)
- 1 can (14.5 oz) diced tomatoes (with their juices, don’t drain them!)
Plus the spice dream team: 1 teaspoon each ground cumin and chili powder, 1/2 teaspoon smoked paprika and dried oregano, 1/4 teaspoon black pepper, and 1 teaspoon salt (adjust to taste). Finish with fresh chopped cilantro if you’re feeling fancy!
How to Make Pinto Bean Soup with Mexican Spices
Okay, let’s get cooking! This soup comes together like magic, just follow these simple steps and you’ll have a pot of comfort ready in no time:
- Start with soaked beans: Drain and rinse those overnight-soaked pinto beans (yes, I know it’s tempting to skip this step, don’t!). This makes them cook faster and easier to digest.
- Sauté the good stuff: Heat olive oil in your biggest pot over medium heat. Add onion, garlic, and bell pepper, stirring until they soften (about 5 minutes). Your kitchen should smell amazing already!
- Wake up those spices: Add cumin, chili powder, smoked paprika, oregano, and black pepper. Stir constantly for about 30 seconds, just until they become fragrant. Careful not to burn them!
- Bacon time: Toss in the chopped turkey bacon and cook for 2 minutes until it starts releasing its smoky goodness.
- Bring it all together: Pour in water or broth and add the soaked beans. Crank up the heat until it boils, then reduce to a gentle simmer. Cover and let it bubble away for 1.5-2 hours until the beans are tender (give it a stir occasionally).
- Final touches: Stir in diced tomatoes and salt, then simmer uncovered for 10 more minutes. Taste and adjust spices, want more heat? Add a pinch of cayenne!
That’s it! Ladle into bowls and top with fresh cilantro. The longer it sits, the better it tastes, so leftovers are actually a bonus.
Tips for Perfect Pinto Bean Soup with Mexican Spices
Here are my secret weapons for soup success:
- Soak those beans! Overnight soaking cuts cooking time in half. No time? Quick-soak by boiling for 1 minute, then letting them sit covered for 1 hour.
- Thicken it up: For creamier soup, mash about 1/4 of the beans against the pot with a fork before serving.
- Salt smart: Always add salt after beans are tender, adding it too early can make them tough.
Ingredient Notes and Substitutions
Here’s the scoop on customizing this soup to your taste (or pantry!):
- Turkey bacon: My go-to for smoky flavor without the grease, but regular bacon works if that’s what you’ve got. Vegetarian? Skip it or add liquid smoke instead.
- Pinto beans: Dried are best for texture, but in a rush? Use 3 cans (drained and rinsed) and simmer just 30 minutes.
- Spice adjustments: Not a heat fan? Go light on chili powder. Love it fiery? Add diced jalapeños with the bell pepper.
- Tomatoes: Fire-roasted add extra depth, or use fresh diced when they’re in season.
The beauty of this soup? It’s forgiving, make it yours! If you are looking for other hearty soup ideas, check out this hearty white bean soup for cold nights.
Serving Suggestions for Pinto Bean Soup with Mexican Spices
This soup is a whole meal in a bowl, but I love dressing it up with fun toppings and sides, it’s like a party in your soup! Here’s how I serve mine:
- Squeeze of fresh lime for that zesty kick
- Creamy avocado slices or a dollop of Greek yogurt
- Warm tortillas or crusty bread for scooping up every last drop
- Crumbled queso fresco or shredded cheese for melty goodness
Set everything out family-style and let everyone build their perfect bowl, that’s half the fun! For more inspiration on family meals, visit Family Tastes.
Storage and Reheating Instructions
This soup gets even better as leftovers, the flavors really cozy up to each other overnight! Store cooled soup in airtight containers in the fridge for up to 5 days. Freeze portions in freezer-safe bags (lay flat to save space) for 3 months. To reheat, warm gently on the stove with a splash of water or broth to loosen it up. Microwave works too, just stir every minute so it heats evenly. Pro tip: Freeze individual servings for instant lunches!
Nutritional Information
Each hearty bowl of this pinto bean soup packs a nutritious punch! Here’s the estimated breakdown per serving (based on 6 servings): 250 calories, 6g fat (1g saturated), 35g carbs (10g fiber, woohoo!), and 12g protein. Sodium hits about 600mg, but you can reduce that by using low-sodium broth. Remember, numbers may vary slightly depending on your exact ingredients and toppings. Not bad for such a comforting, flavorful meal!
Frequently Asked Questions
Got questions? I’ve got answers, here are the things people ask me most about this soup:
Can I use canned pinto beans instead of dried?
Absolutely! Swap in 3 cans (drained and rinsed) and simmer just 30 minutes. The texture will be slightly softer, but still delicious.
How can I make this soup spicier?
Easy! Add diced jalapeños with the bell pepper, or toss in a pinch of cayenne with the spices. Love heat? Top with sliced fresh chiles when serving.
Can I freeze this soup?
Yes, it freezes beautifully for up to 3 months! Just cool completely before freezing in airtight containers or bags. Thaw overnight in the fridge before reheating.
My soup is too thin, how can I thicken it?
Mash some beans against the pot with a fork before serving, or simmer uncovered longer to reduce. A tablespoon of masa harina whisked in works great too!
Did this soup warm your soul like it does mine? I’d love to hear how it turned out! Leave a comment below or snap a photo of your perfect bowl, let’s keep this comfort food conversation going. If you are interested in other simple recipes, check out this simple pantry white bean soup recipe.