Pinto Bean Soup with Corn and Smoked Paprika
A hearty, slow-simmered bean soup with sweet corn and a hint of smoky paprika for depth. This mexican-inspired soups (vegetarian) ready in about 95 minutes pairs soaked overnight pinto beans, (14 oz) diced tomatoes, frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, soaked overnight pinto beans
- 1 can (14 oz) diced tomatoes
- 1 cup, frozen corn kernels
- 1 tsp smoked paprika
- 1 medium, diced chopped onion
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 1/2 tsp cumin
Instructions
- Step 1: In a large pot, combine 1 cup soaked pinto beans, 1 can diced tomatoes, 4 cups vegetable broth, 1 medium diced onion, and 2 minced garlic cloves. Bring to a gentle boil over medium heat.
- Step 2: Reduce heat to low, cover, and simmer for 1 hour until beans are tender, stirring occasionally.
- Step 3: Add 1 cup frozen corn kernels and 1 tsp smoked paprika to the pot, then stir in 1/2 tsp cumin. Cook uncovered for 15 minutes until corn is tender.
- Step 4: Remove from heat and let sit for 5 minutes to allow flavors to meld. Adjust seasoning with salt if needed.
- Step 5: Serve hot, optionally garnished with extra paprika.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pinto Bean Soup with Corn and Smoked Paprika take to make?
Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pinto Bean Soup with Corn and Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soaked overnight pinto beans from drying out.
Can I substitute ingredients in Pinto Bean Soup with Corn and Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pinto Bean Soup with Corn and Smoked Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pinto Bean Soup with Corn and Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
