Creamy pinto beans, tender potatoes, and a savory broth make this a wonderfully satisfying soup for a cool evening. Smoked paprika lends a gentle, woodsy warmth, while onion, garlic, and a little cumin bring out the earthy flavor of the beans. There’s no need for bacon or ham—the vegetables and seasonings give the pot plenty of character.
Starting with dried beans keeps this supper economical and gives you flavorful cooking liquid to use in the soup. Mash a few beans and potatoes near the end for a naturally thickened broth, then finish with a splash of cider vinegar to brighten the flavors. With warm cornbread alongside, it’s a simple meal worth making again.
INGREDIENTS:
For the Beans:
1 pound dried pinto beans, picked over and rinsed
Water, for soaking and cooking
1 bay leaf
1 teaspoon fine sea salt
For the Soup:
2 tablespoons olive oil
1 large yellow onion, chopped
2 medium carrots, cut into small dice
2 celery stalks, cut into small dice
4 garlic cloves, minced
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper, optional
1½ pounds Yukon Gold or other yellow potatoes, scrubbed and cut into ½-inch cubes
6 cups reserved bean cooking liquid, supplemented with water or vegetable broth as needed
Salt and freshly ground black pepper, to taste
1–2 teaspoons apple cider vinegar, to taste
For Serving, Optional:
Chopped fresh parsley or cilantro
Thinly sliced green onions
Plain yogurt or sour cream
Warm cornbread
METHOD:
Place the rinsed beans in a large bowl and cover with water by at least 3 inches. Refrigerate for 8–12 hours. Drain and rinse.
Transfer the beans to a large pot. Add fresh water to cover by about 2 inches, along with the bay leaf and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer gently, partially covered, until completely tender, about 1–2 hours. Older beans may take longer. Add hot water as needed to keep the beans submerged.
The beans are ready when they mash easily and have creamy centers with no chalkiness. Remove the bay leaf.
Drain the beans over a large heatproof bowl, saving the cooking liquid. Measure 6 cups of liquid, adding water or vegetable broth as needed.
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 10–12 minutes, stirring occasionally, until softened.
Add the garlic, smoked paprika, cumin, oregano, and optional cayenne. Cook, stirring, for about 30 seconds, just until fragrant.
Add the potatoes and measured bean cooking liquid. Bring to a boil, then reduce the heat and simmer gently, partially covered, for 15–20 minutes, until the potatoes are tender.
Stir in the cooked pinto beans and simmer for 10–15 minutes to bring the flavors together. Stir occasionally and add water or broth if the soup becomes too thick.
Transfer about 2 cups of the soup, including beans, potatoes, and a little broth, to a heatproof bowl. Mash with a potato masher, then stir back into the pot.
Season to taste with salt and black pepper. Stir in 1 teaspoon cider vinegar, taste, and add the remaining teaspoon if desired. The vinegar should brighten the soup without making it taste sour.
Ladle into bowls and add any desired toppings. Serve with warm cornbread.
YIELD: Approximately 12 cups; serves 6–8 as a main dish.
COOK’S NOTES:
- Smoky or spicy? Smoked paprika supplies the smoky flavor; cayenne adds heat. Choose mild smoked paprika for a gentle, family-friendly soup.
- Choose your potatoes: Yellow potatoes hold their shape while becoming creamy. Russets also work but break down more readily and make a thicker soup. Peeling is optional.
- Make it your own: Add a few handfuls of chopped kale or collards with the potatoes, or stir in chopped spinach during the last few minutes of cooking.
- A little meat goes a long way: If you have leftover cooked ham, stir in ½–1 cup with the beans. Taste before adding more salt.
- Use the bean broth: It gives the soup body and flavor without requiring a carton of purchased stock. If yours tastes mild, a little vegetable bouillon can help; adjust the salt afterward.
- For a vegan meal: Serve without dairy toppings and use water or vegan vegetable broth.
STORAGE AND FREEZING:
Divide leftovers into shallow containers and refrigerate within 2 hours. Refrigerate for up to 3–4 days.
Freeze in meal-size portions for up to 3 months for best quality. The potatoes may soften further after freezing but will still work well in this rustic soup. Thaw overnight in the refrigerator, then bring to a boil, stirring frequently and adding water as needed.
