Pinto Bean Soup

There’s something deeply comforting about a warm bowl of pinto bean soup, especially when it’s been simmering long enough for all the flavors to come together into something rich and satisfying.

This humble dish transforms simple pantry staples—creamy pinto beans, aromatic onions and garlic, and a blend of earthy spices—into a hearty meal that feels both nourishing and indulgent. Whether you keep it rustic and chunky or blend it slightly for a smoother texture, pinto bean soup is endlessly adaptable.

Ingredients

• 3 tbsp olive oil

• 1 white onion diced

• 1 carrot diced

• 1 garlic clove minced

• 2 celery sticks destrung and diced

• 1 400g tin pinto beans drained and rinsed

• 1 400g tin chopped tomatoes

• 1 stock cube chopped

• 1 tsp ground coriander

• 1 tsp ground cumin

• Seasoning

  
  

  Directions

1. Add the oil to a pan and add the heat to medium

2. add the onions and garlic and allow to saute for a few minutes.

3. Then add all the other ingredients in any order. Once you have emptied the chopped tomatoes then fill the tin with water and pour that into the pan. You may want to add more water if you want the soup to be runnier.

4. Bring to the boil and then let it cook for about five minutes.

5. Blitz half the soup or all of it, which ever you prefer. I prefer iot half blitzed that way it feels like a semi stew which is always nicer.

6. I topped this with dried fried onions and it tasted amazing.

7. Enjoy the soup with some fresh bread or just as it is.