I made a Mexican Pinto Bean Soup that redefines comfort with its rich medley of ingredients. Pinto beans, smoked sausage, and a colorful mix of onions, garlic, carrots, and celery combine with diced tomatoes and aromatic chicken broth. Its hearty blend perfectly offers a fulfilling, flavorful meal for every day.

Jump to Recipe

I grew up with this Pinto Bean Soup recipe and it never fails to impress me. I remember the first time I mixed up 1 lb of dried pinto beans (soaked overnight for ease) with sliced smoked sausage, diced yellow onion, and minced garlic in a hefty pot.

Throw in diced carrots and celery, a can of diced tomatoes, chicken broth and water, and you have a hearty blend thats simple but full of flavor. I always add bay leaves, dried oregano and a pinch of cumin to give the broth a unique twist.

Olive oil, salt and black pepper round out the dish just right. Even though it feels like a twist on classic Mexican Pinto Bean Soup or even a Pinto Bean And Ham Soup, it brings its own bold personality to the table.

This recipe is budget friendly and easy to freeze for nights when you need a quick meal. Enjoy giving it a try!

Why I Like this Recipe

I like this Pinto Bean Soup recipe for a few reasons:

1. I love how its savory broth mixes with the veggies, beans, and sausage, giving me this bold, comforting flavor that just makes me feel all warm inside. Sometimes, when i taste it, i feel like i’m eating a hug in a bowl.

2. This recipe is super budget friendly. I really appreciate that i can enjoy a hearty, full meal without breaking the bank, which is perfect when i’m trying to save some cash.

3. It’s also freezer friendly, which means i can make a big pot and then save some for later days when i don’t feel like cooking. That convenience helps me out a lot when my schedule gets crazy.

4. The whole cooking process is simple yet rewarding. Even though i mess up a step here and there, i enjoy the process of tweaking the flavors and making it my own little masterpiece.

Ingredients

Print Recipe (No Advertisments)

Pinto beans are high in protein and fiber, which helps keep you full and aids digestion.
Smoked sausage brings a rich, savory taste and plenty of protein though its fat can be hefty.
Yellow onion gives a mild sweetness and adds essential carbohydrates that really boost the flavor.
Diced tomatoes add a tangy and slightly sweet touch while offering vitamins and antioxidants.
Chicken broth in the mix gives a deep savory base and fills the soup with that comforting umami vibe.

Ingredient Quantities

1 lb dried pinto beans (soaked overnight and drained)

1/2 lb smoked sausage, sliced

1 medium yellow onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14.5 oz) diced tomatoes

4 cups chicken broth

2 cups water

2 bay leaves

1 tsp dried oregano

1/2 tsp cumin

2 tbsp olive oil

Salt and black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Rinse the soaked pinto beans and drain them before you start cooking.

2. Heat up 2 tbsp of olive oil in a big pot over medium heat, and toss in the diced onion. Cook until it gets soft.

3. Throw in the minced garlic, diced carrots, and diced celery, and stir for about 3-4 minutes until they start to soften.

4. Add the slices of smoked sausage to the veggie mix, and cook until the sausage gets a light brown color.

5. Mix in the drained pinto beans and the can of diced tomatoes with their juice.

6. Pour in 4 cups of chicken broth and 2 cups of water, stirring well to combine all the flavors.

7. Drop in 2 bay leaves, 1 tsp dried oregano, and 1/2 tsp cumin, then season with salt and black pepper to taste.

8. Increase the heat to bring the soup to a boil, then lower it to let it simmer.

9. Cover the pot and let it simmer for about 1 to
1.5 hours, or until the beans are nice and tender, stirring occasionally.

10. Once done, remove the bay leaves, taste and adjust the seasonings if needed, and then serve the soup hot. Enjoy!

Equipment Needed

1. Large pot with lid for simmering the soup
2. Colander to rinse and drain the soaked pinto beans
3. Cutting board for all the chopping of veggies and sausage
4. Chef’s knife to dice the onion, carrots, celery and slice the sausage
5. Measuring spoons and cups for the olive oil, spices and liquids
6. Can opener to open the diced tomatoes
7. Stirring spoon to mix the ingredients well
8. Stove to heat and cook everything

FAQ

Q: How long should I soak the pinto beans?

A: You should soak them overnight so they cook faster and get creamier later on.

Q: Can I use a different sausage like turkey sausage instead of smoked sausage?

A: Yep, you can use turkey sausage but the flavor might be a bit lighter than the traditional smoked sausage.

Q: Do I need to cook the beans separately before adding them?

A: No, after you soak them overnight, add them directly with the other ingredients in the pot to simmer.

Q: How can I make this soup vegetarian?

A: You can leave out the smoked sausage and use vegetable broth instead of chicken broth, but the overall taste will be a bit different.

Q: Can i adjust the spices to my taste?

A: Definitely, just give it a taste as it cooks and add more salt or pepper if needed.

Pinto Bean Soup Recipe Substitutions and Variations

Instead of smoked sausage, you can try turkey sausage or even a spicy chorizo for a different flavor.
If you dont have chicken broth, beef or veggie broth work fine as a substitution.
No dried pinto beans? Use one or two cans of pinto beans (drained and rinsed) as a quick fix.
You can swap a yellow onion with a red onion to add a slightly sweeter taste.
If you’re out of olive oil, avocado oil is a good alternative.

Pro Tips

1. Make sure your pinto beans are really soft before calling it done; if they still seem a little crunchy, just let it simmer for another 15 minutes and keep stirring every now and then
2. When browning the sausage and onions, try to get that extra bit of color. That slight charring brings out a deeper flavor that really makes the soup pop
3. Consider tossing in a smoked ham hock or even a bit of bacon for an extra smoky kick if thats your style. It can make the flavors even richer
4. Always taste while cooking especially after the beans start to break down; you might want to add a pinch more salt or even a bit more cumin to amp up the flavor just the way you like it

Pinto Bean Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

280

kcal

Equipment: 1. Large pot with lid for simmering the soup
2. Colander to rinse and drain the soaked pinto beans
3. Cutting board for all the chopping of veggies and sausage
4. Chef’s knife to dice the onion, carrots, celery and slice the sausage
5. Measuring spoons and cups for the olive oil, spices and liquids
6. Can opener to open the diced tomatoes
7. Stirring spoon to mix the ingredients well
8. Stove to heat and cook everything

Ingredients

1 lb dried pinto beans (soaked overnight and drained)
1/2 lb smoked sausage, sliced
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
2 cups water
2 bay leaves
1 tsp dried oregano
1/2 tsp cumin
2 tbsp olive oil
Salt and black pepper to taste

Directions

Rinse the soaked pinto beans and drain them before you start cooking.
Heat up 2 tbsp of olive oil in a big pot over medium heat, and toss in the diced onion. Cook until it gets soft.
Throw in the minced garlic, diced carrots, and diced celery, and stir for about 3-4 minutes until they start to soften.
Add the slices of smoked sausage to the veggie mix, and cook until the sausage gets a light brown color.
Mix in the drained pinto beans and the can of diced tomatoes with their juice.
Pour in 4 cups of chicken broth and 2 cups of water, stirring well to combine all the flavors.
Drop in 2 bay leaves, 1 tsp dried oregano, and 1/2 tsp cumin, then season with salt and black pepper to taste.
Increase the heat to bring the soup to a boil, then lower it to let it simmer.
Cover the pot and let it simmer for about 1 to
5 hours, or until the beans are nice and tender, stirring occasionally.
Once done, remove the bay leaves, taste and adjust the seasonings if needed, and then serve the soup hot. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.