SPICY PINTO BEAN SOUP
Spicy Pinto Bean Soup is a vibrant and plant-based delight that combines creamy pinto beans, sweet red peppers and a kick of chilli powder for a warming and satisfying one-pot meal. Each spoonful delivers a rich blend of textures and flavours of soft beans, tender vegetables and a subtle heat that’s comforting yet invigorating. Loaded with plant protein and fibre, this soup supports digestion, energy levels and overall health. Quick to prepare and easy to customise, it suits busy weeknights or low-fuss lunches. Serve it solo or with rice, grains or crusty bread. Its bold taste, simplicity and nutritional punch make this soup a staple for anyone seeking delicious, effortless and wholesome food solutions.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
One‑Pot Wonders
OCCASION/HOLIDAY
Tailgating
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan
DISH TYPE
Soup / Stew
INGREDIENTS
- ½ cup cooked pinto beans (canned or home-cooked), drained and rinsed
- ¼ cup chopped red bell pepper
- 1 cup vegetable broth (or water)
- ¼ tsp chilli powder
- 1 tbsp chopped onion
- 1 tsp olive oil (optional)
- Salt and pepper to taste (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 395.2 kcal
- Fat: 6 g
- Saturated Fat: 0.9 g
- Carbohydrate: 65 g
- Sugar: 4.2 g
- Fiber: 16.5 g
- Sodium: 876.8 mg
- Protein: 21.4 g
- Calcium: 130.6 mg
- Iron: 5.4 mg
- Potassium: 1474.1 mg
PREPARATION
- Sauté Onion And Pepper: Heat olive oil in a saucepan over medium heat. Add chopped onion and red pepper. Cook for 3 to 4 minutes until softened.
- Stir in Chilli: Mix in the chilli powder and cook for another 30 seconds to release its aroma.
- Add Beans And Broth: Pour in rinsed pinto beans and vegetable broth. Stir to combine ingredients.
- Simmer: Bring to a gentle boil, then reduce heat and simmer for 10 to 12 minutes to meld flavours.
- Season And Serve: Taste and season with salt and pepper as needed. Serve hot, garnished with fresh coriander or a squeeze of lime.
PREP TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Uniform Cuts: Dice pepper and onion evenly so they soften uniformly.
- Broth Depth: Use vegetable broth for added richness, but water works well in a pinch.
- Rinse Beans: This removes excess starch and improves texture.
- Aromatics: Briefly toasting the chilli powder amplifies its flavour impact.
- Texture Adjustment: Mash a few beans against the pot side for a thicker soup.
VARIATIONS
- Veggie Blend: Add diced tomato, corn or zucchini for extra colour and nutrients.
- Spicy Option: Use smoked paprika or cayenne instead of or alongside chilli.
- Herb Twist: Garnish with coriander, parsley or chives.
- Creamy Finish: Swirl in coconut milk or oat cream before serving.
- Chunks And Grains: Serve over rice, quinoa or crushed tortilla chips for extra texture and substance.
PREPPING AND STORAGE
- Refrigeration: Cool completely before transferring to an airtight container. Store for up to 4 days.
- Freezing: Use freezer-safe containers; freeze up to 2 months. Thaw overnight in the fridge.
- Reheating: Gently warm on the stove with a splash of broth; microwave and stir halfway.
- Meal Prep: This soup tastes even better after a day, which is perfect for batch cooking and easy lunches.