This is the kind of soup I throw together when I want something warm, filling, and comforting—but have zero energy to cook. It’s my Six-Ingredient Pinto Bean Soup, and it has saved me on countless chilly evenings when I just needed a cozy meal with barely any effort. It’s hearty, flavorful, and made entirely from pantry staples. No fuss, no complicated steps—just good, wholesome food that hits the spot.

Why You’ll Love This Recipe

This soup is pure comfort with minimal ingredients and maximum flavor. You don’t need to chop a million things or simmer it for hours. It’s budget-friendly, vegetarian (but easy to customize), and super satisfying on its own or with a piece of buttered toast. It’s one of those humble little recipes that delivers way more than it promises.

Ingredients

Here’s a quick peek at what goes into this simple soup (you’ll find the full ingredient list and measurements below):

Canned pinto beans
Diced tomatoes
Vegetable broth
Onion
Garlic
Spices (like cumin or chili powder)

Sauté the Aromatics

Start by warming a little oil in a pot over medium heat. Add your chopped onion and garlic and sauté until they’re soft and fragrant. This step builds the foundation of flavor, so don’t skip it even if you’re tempted to just dump everything in!

Add Tomatoes and Spices

Next, toss in the diced tomatoes and your spices. A little cumin and chili powder go a long way here. Let everything simmer for a few minutes to wake up those flavors and let them mingle.

Stir in the Beans and Broth

Now it’s time to add your pinto beans (drained and rinsed) and the vegetable broth. Stir it all together and bring the soup to a gentle boil. Then reduce the heat and let it simmer for about 20 minutes. That’s it!

Blend for Creaminess (Optional)

If you like a thicker, creamier soup, use an immersion blender to partially blend the soup right in the pot. Or you can transfer a cup or two to a regular blender, puree, and stir it back in. Totally optional, but it adds a lovely texture.

Taste and Adjust

Before serving, taste your soup and adjust the salt, pepper, or spices if needed. A squeeze of lime juice at the end really brightens everything up too.

Expert Tips and Tricks

Want more depth of flavor? Add a splash of smoked paprika or chipotle sauce
If you’re short on time, use garlic powder and onion powder instead of fresh
You can mash some of the beans with the back of a spoon for a naturally thicker texture without blending
Don’t forget to season at the end—canned beans and broth vary in salt levels

Recipe Variations and Possible Substitutions

Add chopped carrots, celery, or bell pepper to the onion step for more veggies
Stir in a handful of spinach or kale at the end for some greens
Swap the pinto beans for black beans or kidney beans
Add shredded chicken or cooked ground turkey if you want extra protein
Use chicken broth instead of veggie broth for a non-vegetarian version

Serving and Pairing Suggestions

I love this soup with a slice of crusty bread, warm tortillas, or a grilled cheese sandwich on the side. You can also top it with crushed tortilla chips, shredded cheese, sour cream, or avocado if you want to make it feel more like a loaded chili. It pairs well with a crisp green salad or a slice of cornbread too.

Storage and Reheating Tips

This soup stores beautifully. Let it cool completely, then keep it in the fridge for up to 4 days in an airtight container. It also freezes well—just portion it out into freezer-safe containers and freeze for up to 3 months. Reheat on the stove or in the microwave, adding a splash of broth or water if it thickens too much.

FAQs

Can I use dry beans instead of canned?
Yes, just make sure to soak and cook them beforehand. You’ll need about 1 ½ cups of cooked beans to replace a can.

Is this soup spicy?
Not by default, but you can add chili flakes or hot sauce if you want a kick.

Can I make it in a slow cooker?
Absolutely! Just toss everything in and cook on low for 4–6 hours. Sautéing the onions first is still a good idea for flavor.

Can I blend the whole thing?
Sure! If you prefer a smooth soup, go ahead and blend the entire batch. It’s creamy and comforting either way.

Conclusion

This Six-Ingredient Pinto Bean Soup is the kind of recipe that quietly earns a permanent spot in your dinner rotation. It’s fast, easy, comforting, and endlessly flexible. Whether you’re cooking for one or feeding a crowd, this humble little soup always delivers. Make it once and you’ll see why I keep coming back to it.

The Easiest Pinto Bean Soup I Make on Busy Weeknights (Just Six Ingredients!)

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This Six-Ingredient Pinto Bean Soup is the ultimate weeknight lifesaver—warm, hearty, and made with pantry staples. It comes together in minutes, needs zero fancy ingredients, and is endlessly customizable. Whether you want a comforting bowl after a long day or a budget-friendly meal for the family, this cozy soup is always a winner.

Author: Touria Elkoudssi
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6–8 servings 1x
Category: Soup
Method: Stovetop (or Slow Cooker)
Cuisine: American
Diet: Vegetarian

Instructions

Heat the olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté until softened and fragrant, about 5 minutes.
Stir in diced tomatoes, cumin, and chili powder. Cook for another 3–4 minutes to allow the flavors to develop.
Add the pinto beans and vegetable broth. Stir well and bring to a boil.
Reduce heat to low and simmer for about 20 minutes.
For a creamier texture, use an immersion blender to partially blend the soup, or puree 1–2 cups in a regular blender and stir back in.
Taste and adjust seasoning with salt, pepper, and a squeeze of lime juice if desired. Serve hot with your favorite toppings or sides.

Notes

Add smoked paprika or chipotle sauce for a smoky twist.
For quicker prep, swap fresh onion and garlic with 1 teaspoon each of onion and garlic powder.
Stir in chopped greens like spinach or kale toward the end for a nutrition boost.
Leftovers taste even better the next day and freeze well for up to 3 months.