Soup Pinto Bean Soup

Pinto Bean Soup

This recipe was featured on
"You're the Chef" episode #610.

Pretty good. Will probably make it.Pretty good. Will probably make it.

2.6 out of 5 (111 ratings)

Yield: two quarts


  • 2 qt. water
  • 1 lb. dried pinto beans, covered with hot water and soaked overnight
  • 2 c. Spanish onion, small dice
  • 1/2 c. fresh cilantro, chopped
  • 1/4 c. fresh oregano, stripped, chopped
  • 1/4 c. fresh parsley, chopped
  • 1 each jalapeno chili pepper, halved, stem removed, seeds removed optional
  • 2 Tbsp. Spanish paprika
  • 6 oz. tomato paste
  • 1 each bottle Pilsner beer
  • 1 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1 qt. water
  • to taste salt
  • to taste black pepper, ground
  • 1 c. shredded cheddar cheese
  • 1 c. Vidalia onion, diced
  • 1/2 c. cilantro, chopped


  1. Put soaked beans and water into a large soup pot. Add the remaining ingredients, bring to a boil, then simmer for about two hours, or until the beans have softened and partially dissolved.
  2. Soup may be puréed completely or served chunky style; garnish with cheese, diced sweet onion and fresh cilantro.

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