Creamy Pinto Soup

"This great soup can be on the table in less than 30 minutes.It's so easy, and I've made it so many times, that I memorized the recipe! Serve with lots of whole-wheat bread for dipping, mmm."
Creamy Pinto Soup created by Andi Longmeadow Farm
Ready In:



  • Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
  • Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
  • In 2 batches, puree the soup in a food processor until creamy(haven't tried the blender, though that would probably work too). Add salt to taste, if desired.
  • Return to pot and keep over low heat until ready to serve.
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  1. mgiroux32
    How about putting in a crockpot?
  2. Lucky in Bayview
    This turned out great! I used homemade spicy, seasoned beans, also added half a bell pepper and left half the beans whole, just because we like the texture. Loved this quick and healthy meal. Thanks for posting the recipe, I'll be making this again.
  3. UmmBinat
    DD1 (5 years old) likes this soup. I didn't so much. Be careful with the blender opening when hot contents are in it, as it tends to do that. I was unable to blend until smooth because of this reason. I have an issue with the instructions related to the onions and garlic. When do you add them? I guess after all the other ingredients except the salt? The onions never cooked 100%. I used organic garlic cloves and didn't soak them since I understand the three ingredients were to be soaked as they would go in the soup (like I chopped the onion and soaked it) I used less spice, organic canned pinto beans (salt free), bean stock, organic canned tomatoes (not a good brand- Complements), no oregano on hand so I used marjoram, and sea salt to taste which I think it absolutely needed. Made for Healthy Choices Tag Game 2013.
  4. Hot Pepper
    This soup is delicious! Plus it's easy and quick to make.
  5. VeganJen
    Excellent! Used a couple sprinkles of habanero instead of the jalapenos, and 1 small can of Italian style tomato paste instead of fresh/canned tomatoes. I didn't blend it, but I boiled it down to a thick consistency and ate with corn tortillas.

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