Heartwarming Pinto Bean Soup | Quick & EASY One-Pot Recipe

This Heartwarming Pinto Bean Soup, known as Sopa de Alubias Pintas, is what healthy comfort food is all about. We’re talking a ton of flavors, simple ingredients and all done in a little over 30 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine from La Mancha for a great meal.

To make this recipe, I used canned pinto beans. Just to make things easier and quicker. If you prefer, you can use dried pinto beans. Just soak them overnight in plenty of water and then simmer the following day for 1 to 2 hours or until tender.

For the vegetables, I used a combination of onion, garlic, celery and carrot. You can mix it up and use whatever vegetables you like or whatever you have on hand. As for the liquid, I used homemade vegetable broth. However, you can also use chicken broth or even beef broth.

TIPS & TRICKS to Make this Recipe: This soup will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in the freezer in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)

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Watch the Video Below on How to Make this Heartwarming Pinto Bean Soup

5 from 2 votes

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Heartwarming Pinto Bean Soup

Course Main Course, Soup

Cuisine Spanish

Prep Time 5 minutes

Cook Time 35 minutes

Servings 4

Calories 319 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion
• 4 cloves garlic
• 1 celery stick
• 1 carrot
• 1 tbsp red wine vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 1 tsp dried oregano 1 gram
• 1/2 tsp ground cumin 1.5 grams
• 2 tomatoes (finely grated)
• 2 cans pinto beans 15.5 oz / 440 grams each
• 3 cups vegetable broth 720 ml
• 1 bay leaf
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Heat a stock pot with a medium heat and add in the olive oil

2. In the meantime, finely chop the onion, roughly chop the garlic, finely chop the celery and cut the carrot (peeled) into small bite-sized pieces

3. Add the chopped vegetables into the stock pot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the red wine vinegar, paprika, oregano and cumin, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and then simmer

4. In the meantime, drain the cans of pinto beans into a colander and rinse the beans under water

5. After 3 to 4 minutes and the grated tomato has slightly thickened, add in the drained pinto beans, vegetable broth and bay leaf, turn it up to a high heat and give it a gentle mix

6. Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

7. After simmering the soup for 15 minutes, remove the lid, using a potato masher gently mash down on the soup for a few seconds, this is to break apart a couple of the beans, which will help thicken the soup, then remove from the heat

8. Transfer the soup into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase through this Link)

Nutrition Facts

Heartwarming Pinto Bean Soup

Amount Per Serving

Calories 319 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Sodium 806mg35%

Potassium 880mg25%

Carbohydrates 44g15%

Fiber 12g50%

Sugar 7g8%

Protein 11g22%

Vitamin A 3700IU74%

Vitamin C 14mg17%

Calcium 139mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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