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Pinto Bean Soup with Fresh Salsa: A Healthy, Flavorful 55-Minute Meal

Pinto Bean Soup with Fresh Salsa

A comforting soup made with pinto beans, tomatoes, aromatic spices, and low-sodium broth, finished with a lively fresh salsa. This diet-friendly recipe serves four and takes about 50 to 55 minutes from start to finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Soup
  • 1 tablespoon Olive oil
  • 1 medium Medium yellow onion, finely chopped
  • 2 cloves Garlic cloves, minced
  • 1 teaspoon Ground cumin
  • 1/2 teaspoon Chili powder
  • 1/2 teaspoon Dried oregano
  • 4 cups Low-sodium vegetable broth or chicken broth
  • 2 cans, 15 ounces each Pinto beans, drained and rinsed
  • 1 can, 14 to 15 ounces No-salt-added diced tomatoes with juices
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Salt, or to taste
  • 1 tablespoon Fresh lime juice, optional
Fresh Salsa
  • 2 medium Medium ripe tomatoes, seeded and finely chopped
  • 1/4 cup Red or yellow onion, finely chopped
  • 1/4 cup Fresh cilantro, chopped
  • 1 small Small jalapeno, seeded and minced
  • 1 tablespoon Fresh lime juice
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Make the salsa first by combining the chopped tomatoes, onion, cilantro, jalapeno, lime juice, and a pinch of salt. Set it aside for at least 10 minutes so the flavors can blend.
  2. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  3. Add the minced garlic, cumin, chili powder, and oregano. Cook for about 30 seconds, stirring constantly, until the spices and garlic become fragrant.
  4. Pour in the broth, then add the rinsed pinto beans, diced tomatoes with their juices, and black pepper. Bring the mixture to a boil.
  5. Reduce the heat, partially cover the pot, and simmer for 20 to 25 minutes. Stir occasionally so the beans cook evenly and the flavors combine.
  6. For a thicker texture, mash about 1 cup of beans against the side of the pot, or puree 1 to 2 cups of the soup and return it to the pot. Stir in the optional lime juice, taste, and adjust the salt.
  7. Ladle the hot soup into four bowls and spoon the fresh salsa over each serving. Serve immediately while the soup is warm and the salsa remains cool, crisp, and fresh.

Notes

Rinse canned beans thoroughly to remove excess sodium and canning liquid. For a lower-sodium soup, choose no-salt-added beans and broth. Keep the fresh salsa out of the pot and add it only when serving. Refrigerate leftovers promptly and use within 3 to 4 days.