Confetti Bean Soup

world's best pinto bean recipe​, southwestern pinto bean soup​

Confetti Bean Soup

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Recipe by Sagen Jackson Course: LunchCuisine: MexicanDifficulty: Easy


Prep time


Cooking time





A deliciously, fresh twist on a Mexican classic – pinto bean soup.


  • 1 Tbsp olive oil

  • 1 medium onion

  • 1 can 28 oz crushed tomatoes

  • 4 garlic cloves, minced

  • 2 small carrots, peeled and diced

  • 1 medium potato, peeled and diced

  • 1 bell pepper, chopped

  • 1/8 cup pickled jalapeños, chopped

  • 1 cup corn, frozen or fresh

  • 1 Tbsp oregano

  • 1 Tbsp cumin

  • 1 tsp paprika

  • Red pepper flakes to taste

  • 2 cups Not Beef Broth

  • 1 can 27 oz pinto beans

  • salt and pepper to taste

  • garnish: sliced radishes,


  • Heat oil in a large pot. Then saute onion and corn for about 5 minutes.
  • Stir in the can of crushed tomatoes, garlic, carrots, potato, bell peppers and all spices. Cook until fragrant then add broth.
  • Allow the soup to cook unitl boil with the lid on – up to 15 minutes. Then add in the pinto beans and cook for an additional 10 minutes. Turn off the heat.
  • Add more water or broth if the soup is too thick.
  • Serve in bowls and garnish with sliced radishes, avocado slices, fresh cilantro purple onions and/or jalapenos.

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