Mexican Pinto Bean Soup
A hearty and flavorful Mexican pinto bean soup with ground beef, tomatoes, and spices, perfect for casual gatherings and comfort food lovers seeking a spicy, satisfying meal.
Ingredients
Instructions
- Brown the hamburger and drain the fat.
- Chop the onions and green pepper.
- Add all ingredients to a pot and bring to a boil.
- Cover and simmer for 20 minutes.
Tips & Substitutions
For a vegetarian option, substitute the hamburger with crumbled tofu or additional beans. You can also add corn or diced carrots for extra sweetness and texture. If you prefer a spicier soup, include jalapeños or cayenne pepper, adjusting to your heat tolerance. Using homemade beans can enhance the flavor significantly. Always taste and adjust seasonings as necessary.
Serving Suggestions
Serve the soup hot, garnished with fresh cilantro or avocado slices for added flavor. It pairs beautifully with Taco Salad Deluxe or a side of crusty bread. For a heartier meal, consider serving with Mexican Corn Bread Salad or over rice. A dollop of sour cream or shredded cheese on top can also enhance the dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat, adding a splash of water if needed to restore consistency. You can also microwave individual portions, covered, until heated through, stirring halfway for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Pinto Bean Soup contains roughly 191 calories, with 6g protein, 39g carbohydrates, and 5g fat. It is an excellent source of iron (72% of the Daily Value), dietary fiber (62% of the Daily Value), and vitamin C (52% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 647mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans in this soup?
Yes, you can substitute Ranch Style beans with pinto beans, black beans, or even kidney beans. Just make sure they are canned and drained if you prefer a smoother texture. Mixing different beans can add complexity and richness to your soup.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as it does not include any wheat-based ingredients. However, always check the labels on canned products like picante sauce and beans to ensure they are certified gluten-free, as some brands may use additives that contain gluten.
Can I make this soup in advance and freeze it?
Absolutely! This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat on the stove or microwave until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).