Enjoy a hot bowl of creamy pinto bean soup with just 20 minutes of effort. This recipe features the Randall Pinto Beans you love combined with a wonderful array of flavorful spices to keep you warm when the weather turns chilly.


4 1/2 cups of Randall Pinto Beans

4 cloves of garlic 

2 Tbsp of olive oil 

1/2 tsp of chili powder 

1/4 tsp of cumin 

1/4 tsp of dried oregano 

1/8 tsp of cayenne pepper 

2 cups of vegetable or beef broth



Pour 2 cups Randall Pinto Beans into a blender and purée until smooth. Set the puréed beans aside.

Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute.

Add the chili powder, cumin, oregano, and cayenne pepper to the pot and continue to sauté with the garlic for one minute more.

Drain the remaining 2 and ½ cups of Randall Pinto Beans, then add them to the pot, along with the puréed beans and broth. Stir to combine.

Turn the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat slightly and let the soup simmer without a lid for 15 minutes. The soup will thicken slightly and the flavors will deepen as it simmers.

After simmering for 15 minutes, use the back of a large cooking spoon to mash more of the beans and thicken the soup further.

Taste the soup and adjust the salt or seasonings to your liking. Serve hot with your favorite toppings!

Recipe inspired by and picture courtesy of https://www.budgetbytes.com.