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Pinto bean soup recipe in a rustic bowl topped with cilantro and red onion, lime wedges and cornbread on a wooden table

Pinto Bean Soup Recipe

Smoky, hearty pinto bean soup from dried beans with no soaking required. Bacon, bloomed cumin, and fire roasted tomatoes. Feeds 8 for pennies.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 8
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried pinto beans rinsed and picked over
  • 6 slices bacon chopped
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 8 cups low sodium chicken broth
  • 1 bay leaf
  • can fire roasted diced tomatoes 14.5 ounces, with juice
  • 2 teaspoons salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • Chopped cilantro to serve
  • Diced red onion to serve
  • Lime wedges to serve
  • Warm cornbread to serve

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Chef's knife
  • Cutting board
  • ladle
  • Measuring cups and spoons

Method
 

  2. Cook the chopped bacon in a large pot or Dutch oven over medium heat for 6 to 7 minutes until crisp. Scoop out with a slotted spoon and set aside, leaving the fat in the pot.
  3. Add the onion, bell pepper, and celery to the bacon fat with a pinch of salt. Cook 6 to 7 minutes until soft. Stir in the garlic and cook 1 minute more.
  4. Add the cumin, oregano, smoked paprika, and chili powder. Stir constantly for 1 minute until fragrant.
  5. Pour in the rinsed pinto beans, chicken broth, and the bay leaf. Stir well.
  6. Bring to a boil, then lower to the gentlest simmer. Cover with the lid slightly ajar and cook 1 1/2 to 2 hours until the beans are tender, adding more broth or water if needed. Add the fire roasted tomatoes with their juice during the last 30 to 45 minutes of cooking, because acid slows bean softening. Add the remaining salt during the last 30 minutes so you can judge the final broth.
  7. Remove the bay leaf. Stir the crisp bacon back in. Add the pepper and apple cider vinegar. Taste and adjust until the broth tastes rich and balanced. Serve hot with cilantro, red onion, lime, and cornbread.

Notes

A pinch of salt early with the aromatics is fine and will not toughen the skins; add the remaining salt during the last 30 minutes. Old beans take longer; buy a fresh bag for best results. Mash a cup of beans against the pot for a thicker broth. Freezes up to 3 months.