Name: Simple and Hearty Six-Ingredient Pinto Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cans pinto beans (or 1 1/2 cups dried pinto beans, soaked); 1 medium onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth (or chicken broth); 1 can diced tomatoes (14.5 oz); 2 tbsp olive oil; Salt and pepper, to taste; Optional: chili flakes, cayenne pepper, fresh herbs, sour cream for garni

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Short Description:
Craving a warm, comforting bowl of soup that won’t take hours to make? This Six-Ingredient Pinto Bean Soup is a breeze to prepare, but full of rich, earthy flavor. It’s the perfect weeknight dinner that’ll satisfy your hunger and warm you right up!

Why You’ll Love This Recipe?
This Pinto Bean Soup is not only incredibly easy to make with just six simple ingredients, but it’s also incredibly tasty and satisfying. You can have a homemade, hearty soup on the table in under an hour, which is perfect for busy evenings or when you’re craving something comforting. The beans provide plenty of protein, and the broth is flavorful, making it a great option for both vegetarians and meat-eaters alike. It’s the kind of soup that feels like a hug in a bowl!

Ingredients:
Here’s a sneak peek at what you’ll need, and the full list can be found below:

Pinto beans (canned or dried)
Onion
Garlic
Vegetable broth (or chicken broth)
Canned diced tomatoes
Olive oil

Directions:

Step 1: Sauté Onion and Garlic

Start by heating olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté it for about 5 minutes, or until it becomes soft and translucent. Then, add in the minced garlic and cook for another 1-2 minutes until it becomes fragrant. This creates the perfect aromatic base for the soup.

Step 2: Add Beans and Broth

Next, it’s time to add your pinto beans. If you’re using canned beans, be sure to drain and rinse them before adding them to the pot. Once the beans are in, pour in your vegetable broth (or chicken broth, depending on your preference) and bring everything to a simmer. If you like your soup with more liquid, feel free to add a little extra broth or water here.

Step 3: Stir in Tomatoes

Once your broth is simmering, stir in the canned diced tomatoes, including the juice. This adds a nice bit of acidity and sweetness to balance the beans’ earthy flavor. Let the mixture simmer for about 10-15 minutes so that all the flavors can meld together.

Step 4: Mash Some of the Beans

For a thicker, heartier texture, use a potato masher or the back of a spoon to mash a portion of the pinto beans right in the pot. This will make the soup creamy without needing any cream or dairy. If you prefer a smoother soup, you can blend a bit of it with an immersion blender or regular blender.

Step 5: Taste and Adjust Seasonings

Give your soup a taste, and add salt and pepper as needed. If you like a little heat, feel free to add a pinch of chili flakes or cayenne pepper to kick things up. Once it’s seasoned to your liking, let it simmer for a few more minutes to let the flavors meld.

Step 6: Serve and Enjoy!

Once your soup is perfectly seasoned and thickened, serve it up hot. You can garnish with a sprinkle of fresh herbs or a dollop of sour cream if you’d like, but honestly, it’s delicious as-is. Enjoy with some warm crusty bread for dipping!

Expert Tips and Tricks:

Make it Spicy: For those who enjoy a little heat, try adding a chopped jalapeño or a dash of hot sauce along with the garlic.
Beans: If using dried pinto beans, make sure to soak them overnight, or quick-soak them by boiling for 5 minutes, then letting them sit covered for an hour.
Flavor Boost: Add a squeeze of lime at the end for a little extra zing and freshness.
Herb Variations: Fresh cilantro or parsley can add a fresh, vibrant finish to the soup.

Recipe Variations and Possible Substitutions:

Add Meat: If you’d like to add some meat, try cooking some crumbled sausage or bacon with the onion and garlic.
Vegetarian: This recipe is naturally vegetarian, but if you want to make it vegan, just ensure the broth is vegetable-based and skip the sour cream garnish.
Beans: You can use other types of beans if you prefer, such as black beans or navy beans, though the flavor and texture may vary slightly.

Serving and Pairing Suggestions:
This Pinto Bean Soup is perfect on its own, but if you’re looking to make a full meal, try pairing it with a fresh salad, cornbread, or a side of roasted veggies. A crisp, chilled white wine like Sauvignon Blanc or a light beer would go nicely with the rich, comforting flavors of the soup. If you’re serving it on a cool day, it’s the perfect way to warm up after being outside!

Storage and Reheating Tips:
Store any leftovers in an airtight container in the fridge for up to 3-4 days. The soup actually tastes even better the next day as the flavors continue to develop! When reheating, you can add a little more broth or water if the soup has thickened too much. You can also freeze it for up to 3 months—just make sure to cool it completely before transferring to a freezer-safe container.

4 FAQs:

Can I use dried pinto beans instead of canned?
Yes! If you’re using dried beans, make sure to soak them first, either overnight or with the quick-soak method, and adjust the cooking time accordingly.
Can I add other vegetables to the soup?
Absolutely! You can toss in diced carrots, celery, or bell peppers when sautéing the onions and garlic for a more vegetable-packed soup.
Is this soup gluten-free?
Yes! All of the ingredients in this recipe are naturally gluten-free, so it’s a great option for those following a gluten-free diet.
Can I make this soup in a slow cooker?
Definitely! You can throw all the ingredients in a slow cooker and let it cook on low for 4-6 hours. You can even mash the beans a bit during the last 30 minutes of cooking for a thicker texture.

Conclusion:
This Six-Ingredient Pinto Bean Soup is proof that simple ingredients can come together to create something truly comforting and delicious. It’s easy to make, hearty, and perfect for any occasion. Whether you’re looking for a quick dinner or something to warm you up on a chilly evening, this soup will quickly become one of your favorites. Enjoy every bite!

Simple and Hearty Six-Ingredient Pinto Bean Soup

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Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup, Comfort Food
Method: Stovetop
Cuisine: American
Diet: Vegetarian

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Description

Craving a warm, comforting bowl of soup that won’t take hours to make? This Six-Ingredient Pinto Bean Soup is a breeze to prepare, but full of rich, earthy flavor. It’s the perfect weeknight dinner that’ll satisfy your hunger and warm you right up!

Ingredients

Units Scale

2 cans pinto beans (or 1 1/2 cups dried pinto beans, soaked)
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
1 can diced tomatoes (14.5 oz)
2 tbsp olive oil
Salt and pepper, to taste
Optional: chili flakes, cayenne pepper, fresh herbs, sour cream for garni

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Instructions

Sauté Onion and Garlic:
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until soft and translucent. Add minced garlic and cook for another 1-2 minutes until fragrant.
Add Beans and Broth:
Add drained and rinsed pinto beans (if using canned) to the pot. Pour in vegetable or chicken broth and bring to a simmer. Add extra broth or water for more liquid, if desired.
Stir in Tomatoes:
Stir in the canned diced tomatoes along with their juice. Simmer for 10-15 minutes, allowing flavors to meld together.
Mash Some of the Beans:
Use a potato masher or spoon to mash some of the beans for a thicker texture. For a smoother soup, use an immersion blender.
Taste and Adjust Seasonings:
Taste the soup and adjust the seasoning with salt, pepper, and optional chili flakes or cayenne for heat.
Serve and Enjoy!
Once the soup has thickened and is well-seasoned, serve hot. Garnish with fresh herbs or a dollop of sour cream, if desired. Enjoy with crusty bread!

Notes

Make it Spicy: Add chopped jalapeños or hot sauce for an extra kick.
Beans: If using dried beans, soak overnight or quick-soak by boiling for 5 minutes, then covering for 1 hour.
Flavor Boost: Squeeze in fresh lime for added zing at the end.
Herb Variations: Garnish with cilantro or parsley for a fresh finish.