There’s something magical about a pot of pinto bean soup simmering on the stove, the way the onions soften into sweetness, the garlic perfumes the whole kitchen, and those humble beans transform into creamy bites of comfort. This pinto bean soup with onion and garlic has been my go-to for years when I need something hearty yet simple. It’s the kind of recipe that proves vegetarian cooking doesn’t have to be complicated to be deeply satisfying. Just a few pantry staples come together in this soul-warming bowl that somehow tastes like it simmered all day (though it really takes about an hour). Trust me, once you try it, you’ll understand why this soup has earned a permanent spot in my dinner rotation.
Why You’ll Love This Pinto Bean Soup with Onion and Garlic
This soup has become my absolute favorite for so many reasons, let me tell you why it’ll become yours too:
- It’s ridiculously comforting, the kind of meal that warms you from the inside out
- The onion and garlic combo creates this incredible savory base that makes the whole house smell amazing
- You probably have most ingredients in your pantry right now (how easy is that?)
- It’s naturally vegetarian-friendly but still packed with protein
- Leftovers taste even better the next day, the flavors just keep getting deeper!
Seriously, this soup checks all the boxes for a perfect weeknight meal.
PrintHearty Pinto Bean Soup with Onion and Garlic in 1 Hour
A hearty and flavorful pinto bean soup with onion and garlic, perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups dried pinto beans, rinsed and soaked overnight
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 strips turkey bacon, chopped (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Drain and rinse the soaked pinto beans.
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in cumin, smoked paprika, black pepper, and salt.
- Add the drained pinto beans, vegetable broth, and water.
- Bring to a boil, then reduce heat and simmer for 1 hour or until beans are tender.
- If using turkey bacon, cook separately in a pan until crispy, then add to the soup.
- Adjust seasoning to taste and garnish with fresh cilantro if desired.
- Serve hot.
Notes
- Soaking beans overnight reduces cooking time.
- For a thicker soup, mash some beans before serving.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg
Ingredients for Pinto Bean Soup with Onion and Garlic
Let me walk you through exactly what you’ll need for this amazing soup. I promise it’s nothing fancy, just good, honest ingredients that work magic together:
- 2 cups dried pinto beans (rinsed and soaked overnight, don’t skip this!)
- 1 medium onion, chopped (trust me, you’ll want those pieces small and uniform)
- 3 cloves garlic, minced (yes, three! They mellow beautifully when cooked)
- 4 cups vegetable broth (homemade if you have it, but store-bought works great)
- 2 cups water
- 2 tablespoons olive oil (for that perfect sauté)
- 1 teaspoon each of ground cumin and smoked paprika (our flavor secret weapons)
- 1/2 teaspoon each black pepper and salt (plus more to taste)
- Optional: 2 strips turkey bacon (chopped) and fresh cilantro for garnish
Equipment You’ll Need
You won’t need anything fancy for this soup, just the basics from your kitchen:
- A large pot (at least 4 quarts, this soup likes to bubble away)
- Wooden spoon for all that stirring
- Sharp knife and cutting board (for prepping those onions and garlic)
That’s it! Simple tools for simple, delicious cooking.
How to Make Pinto Bean Soup with Onion and Garlic
Okay, let’s get cooking! This soup comes together so easily once you know the simple steps. I’ll walk you through each one to make sure your pinto bean soup turns out perfectly every time. The secret is in the layering of flavors, first we build that amazing base, then we let the beans do their magic!
Step 1: Sauté the Onion and Garlic
First, grab your big pot and heat the olive oil over medium heat. You’ll know it’s ready when a tiny piece of onion sizzles when you drop it in. Add all those chopped onions and let them cook, stirring occasionally, for about 5 minutes. They should turn soft and translucent, that’s when you know they’re ready. Now toss in the minced garlic and stir constantly for just 1 minute until it smells incredible. Careful not to burn it!
Step 2: Add Spices and Beans
Here’s where the flavor really starts to build. Sprinkle in the cumin, smoked paprika, salt, and pepper right over those softened onions and garlic. Stir everything together for about 30 seconds, you’ll smell all those spices waking up! Now drain your soaked pinto beans (don’t skip the soaking, it makes all the difference) and add them to the pot along with the vegetable broth and water.
Step 3: Simmer Until Tender
Turn up the heat and bring everything to a nice boil (you’ll see big bubbles breaking the surface). Then reduce the heat to low, cover the pot, and let it gently simmer for about 1 hour. I like to check after 45 minutes, the beans should be tender but still hold their shape. If they’re still a bit firm, give them another 15 minutes. The waiting is the hardest part, but trust me, it’s worth it!
Step 4: Optional Turkey Bacon
If you’re using turkey bacon, now’s the time to crisp it up! Just chop it small and cook in a separate pan until browned and crispy, about 5 minutes. Stir it into the finished soup right before serving, it adds this amazing smoky crunch that takes the soup to the next level.
See? I told you it was easy! Now all that’s left is to grab a spoon and enjoy your homemade pinto bean soup with onion and garlic. The hardest part is waiting for that first delicious bite!
Tips for Perfect Pinto Bean Soup with Onion and Garlic
After making this soup countless times, I’ve picked up some tricks that make it absolutely foolproof. First, soak those beans overnight – it cuts the cooking time in half and makes them extra creamy. If you forget (we’ve all been there!), a quick soak works in a pinch: boil them for 2 minutes, then let sit for an hour.
Want a thicker soup? Take the back of your spoon and mash some beans against the pot before serving – instant body! The flavors deepen beautifully overnight, so don’t be shy with leftovers. And here’s my secret: always taste before serving – sometimes it needs an extra pinch of salt or squeeze of lime to really sing.
Serving Suggestions for Pinto Bean Soup with Onion and Garlic
Oh, let me tell you how I love to serve this soup! A big hunk of crusty bread is my go-to, perfect for sopping up every last delicious drop. For something lighter, a simple side salad with crisp greens and a tangy vinaigrette balances the soup’s richness beautifully. Sometimes I’ll top bowls with extra cilantro or a dollop of Greek yogurt for a creamy contrast. However you serve it, just make sure to have seconds ready, this soup disappears fast!
Storage and Reheating Instructions
This soup keeps like a dream! Just let it cool completely, then store in an airtight container in the fridge for up to 3 days, honestly, it tastes even better the next day. When reheating, I always do it gently on the stove over medium-low heat, stirring occasionally. If it seems too thick, just splash in a little water or broth to loosen it up. You’ll have delicious homemade soup ready in minutes!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl: about 250 calories, with 12g protein from those mighty pinto beans! You’re getting 35g carbs (but 10g fiber keeps it balanced), and just 7g fat, mostly the good kind from olive oil. Of course, exact numbers might dance a bit depending on your exact ingredients. The turkey bacon adds a bit more protein if you use it, but honestly, this soup is nutritious either way!
Frequently Asked Questions
Can I use canned pinto beans instead of dried?
Absolutely! If you’re in a hurry, two 15-oz cans of pinto beans (drained and rinsed) work great. Just reduce the cooking time to about 20 minutes since the beans are already tender. The texture will be a bit softer, but still delicious.
How can I make this soup vegan?
It’s already vegan if you skip the turkey bacon! Just double-check your vegetable broth is vegan-friendly (some brands sneak in sneaky ingredients). For extra richness, stir in a tablespoon of nutritional yeast at the end, it adds a wonderful savory depth.
My soup is too thin, how can I thicken it?
Easy fix! Use a potato masher to gently crush some beans against the side of the pot. Or blend about 1 cup of the soup and stir it back in. Both methods give you that perfect hearty consistency without changing the flavor.
Can I freeze this soup?
You bet! It freezes beautifully for up to 3 months. Let it cool completely, then portion into freezer-safe containers. When ready to eat, thaw overnight in the fridge and reheat gently on the stove, you might just need to add a splash of water or broth.
If you are looking for more inspiration on hearty meals, check out Family Tastes for great ideas.
Leave a Review
Did you make this pinto bean soup? I’d love to hear how it turned out! Drop a star rating below and tell me your favorite part, your tips might help other home cooks too!