There’s something magical about a pot of soup simmering on the stove—the way the aroma fills the kitchen, promising warmth and satisfaction with every spoonful. This Beef and Pinto Bean Soup is one of those recipes that feels like a hug in a bowl. It’s hearty, flavorful, and packed with the kind of nourishment that sticks to your ribs on a chilly evening.
Growing up, my mom would make a version of this soup whenever the weather turned cold or when we needed a little extra comfort. It was her go-to for busy weeknights, potlucks, and even lazy Sundays when the whole family gathered around the table. Over the years, I’ve tweaked her recipe, adding layers of flavor with toasted spices and a few chef-inspired tricks, but the soul of the dish remains the same—simple, satisfying, and deeply delicious.
Why This Recipe Works
- One-Pot Wonder – Minimal cleanup, maximum flavor.
- Budget-Friendly – Uses pantry staples and affordable ingredients.
- Meal Prep Hero – Tastes even better the next day and freezes beautifully.
- Customizable – Swap ingredients based on what you have or what you’re craving.
The Story Behind the Sauce
This soup is a love letter to rustic, hearty cooking—the kind that’s been passed down through generations. Pinto beans and beef are staples in Mexican and Southwestern cuisine, often combined in dishes that were born out of necessity but perfected through time. Cowboys, homesteaders, and busy families alike have relied on variations of this soup because it’s filling, nourishing, and downright delicious.
Essential Ingredients & Tools
Ingredients for the Soup
- 1 lb lean ground beef (90/10) – I prefer grass-fed for its richer flavor, but any good-quality beef will do. For a lighter option, swap with ground turkey (add 1 tbsp olive oil to prevent dryness).
- 1 tbsp olive oil – Extra virgin adds a fruity depth, but avocado oil works great too. Vegetable oil is a fine substitute.
- 1 yellow onion, diced – The sweet, caramelized base of any great soup. Red onion works for a sharper bite.
- 3 garlic cloves, minced – Fresh is best here—pre-minced just doesn’t pack the same punch. Use a garlic press for quicker prep.
- 1 bell pepper, diced – I love red for sweetness, but green adds a nice bite.
- 2 (15 oz) cans pinto beans, drained and rinsed – Rinsing removes excess starch and sodium. For creamier texture, reserve ¼ cup bean liquid.
- 1 (14.5 oz) can diced tomatoes – Fire-roasted tomatoes add a smoky twist if you’re feeling fancy. Fresh tomatoes (2 cups diced) work in summer.
- 4 cups beef broth (low-sodium) – Homemade is gold, but store-bought works in a pinch. Use chicken or veggie broth if needed.
- 1 tsp cumin – Toasting it first makes all the difference. Coriander adds complexity if you have it.
- 1 tsp chili powder – Ancho chili powder is my favorite for its mild heat and fruity notes. Cayenne or chipotle powder amp up the heat.
- ½ tsp smoked paprika – Just a hint of that campfire aroma. Sweet paprika works in a pinch.
- Salt and black pepper to taste – Season in layers as you go. Start with ½ tsp salt.
- Fresh cilantro (optional) – A bright finish that lifts the whole dish. Parsley is a milder alternative.
Tools You’ll Need
- A sturdy Dutch oven or heavy-bottomed pot – Even heat distribution is key. A large soup pot works too.
- Wooden spoon – For stirring and scraping up all those flavorful browned bits. Silicone spatulas are a good alternative.
- Measuring spoons/cups – Precision matters, especially with spices. A digital scale ensures accuracy.
Serves: 6 | Prep: 15 min | Cook: 30 min | Total: 45 min
How to Make Beef and Pinto Bean Soup
- Brown the Beef – Heat 1 tbsp olive oil in your pot over medium-high heat. Add 1 lb ground beef, breaking it up with your spoon, and cook until no pink remains (5–6 minutes). Don’t rush this step—letting the beef develop a nice sear builds flavor. Pro Tip: For deeper browning, avoid overcrowding the pot. Cook in batches if needed.
- Sauté the Aromatics – Toss in 1 diced yellow onion, 3 minced garlic cloves, and 1 diced bell pepper. Cook until they soften and smell incredible (4–5 minutes). A pinch of salt here helps draw out their natural sweetness. Pro Tip: For caramelized onions, cook them undisturbed for 2 minutes before stirring.
- Toast the Spices – Stir in 1 tsp cumin, 1 tsp chili powder, ½ tsp smoked paprika, salt, and pepper. Let them toast for about 30 seconds—just until they become fragrant. This little step makes a huge difference. Pro Tip: Mix spices with 1 tsp oil before adding to prevent clumping.
- Bring It All Together – Pour in 4 cups beef broth, scraping up any browned bits stuck to the bottom (that’s flavor gold). Add 2 (15 oz) cans pinto beans and 1 (14.5 oz) can diced tomatoes, bring to a boil, then reduce the heat and let it simmer for about 20 minutes. Pro Tip: For extra richness, add a Parmesan rind while simmering.
- Taste and Adjust – Give it a try—does it need more salt? A squeeze of lime? A handful of fresh cilantro? Make it yours.
Pro Technique
- Don’t overcrowd the pot when browning the beef. If you pile it in, it’ll steam instead of sear. Cook in batches if needed.
- Toast your spices—just 30 seconds in the oil wakes them up and makes the flavors pop.
- For a thicker soup, mash some of the beans before adding them or blend a portion and stir it back in.
Storage & Freshness Guide
This soup gets even better with time. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. When reheating, add a splash of broth to loosen it up if needed.
Perfect Pairings
Complementary Dishes
- Warm Cornbread: The slight sweetness contrasts the soup’s savoriness. For heat, add jalapeños to the batter.
- Avocado Salad: Creamy avocado balances the spices. Toss with lime juice and red onion for brightness.
Drinks
- Mexican Lager: Crisp beer cuts through richness. Non-alcoholic option: Hibiscus Iced Tea with a hint of lime.
Something Sweet
- Churros: Cinnamon-sugar crunch pairs with the soup’s warmth. Serve with dark chocolate sauce for dipping.
FAQs
- Can I use dried pinto beans instead of canned?
Yes! Soak 1 cup dried beans overnight, then simmer 1–1.5 hrs until tender before adding to the soup. Pro Tip: Add a bay leaf and garlic clove to the soaking water for extra flavor. - How can I make this soup spicier?
Add diced jalapeños with the bell pepper or a pinch of cayenne with the spices. For adjustable heat, serve with hot sauce on the side. - Is this soup gluten-free?
Yes, if using gluten-free broth (check labels). Most canned tomatoes and spices are naturally gluten-free. - Can I make this in a slow cooker?
Absolutely! Brown beef and sauté veggies first, then transfer to a crockpot with remaining ingredients. Cook on low for 6–8 hrs. - Why is my soup too thin?
Simmer uncovered for 10–15 mins to reduce, or mash some beans to thicken. For a quick fix, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in.
Beef and Pinto Bean Soup: A Bowl of Comfort That Feels Like Home
Whip up a pot of Beef and Pinto Bean Soup for a cozy, flavorful meal. Easy, budget-friendly, and freezer-friendly—perfect for busy weeknights! Try it tonight.
Ingredients
Main
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1 lb lean ground beef (90/10)
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1 tbsp olive oil
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1 yellow onion (diced)
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3 garlic cloves (minced)
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1 bell pepper (diced)
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2 cans pinto beans (15 oz, drained and rinsed)
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1 can diced tomatoes (14.5 oz)
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4 cups beef broth (low-sodium)
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1 tsp cumin
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1 tsp chili powder
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½ tsp smoked paprika
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Salt and black pepper (to taste)
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Fresh cilantro (optional)
Instructions
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Heat 1 tbsp olive oil in a large pot over medium-high heat. Add 1 lb ground beef and cook until browned (5–6 minutes).01
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Add 1 diced yellow onion, 3 minced garlic cloves, and 1 diced bell pepper. Cook until softened (4–5 minutes).02
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Stir in 1 tsp cumin, 1 tsp chili powder, ½ tsp smoked paprika, salt, and pepper. Toast for 30 seconds.03
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Pour in 4 cups beef broth, scraping up browned bits. Add 2 (15 oz) cans pinto beans and 1 (14.5 oz) can diced tomatoes. Simmer for 20 minutes.04
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Adjust seasoning and garnish with cilantro.05
