You know those days, right? The ones where there’s a little chill in the air, maybe some rain tapping at the window, and all you can think about is curling up with something warm and incredibly comforting? Well, that was me just last Tuesday. I’d been out running errands all day, and by the time I got home, I was practically shivering and totally craving something hearty.
That’s when I remembered this absolute gem of a recipe: my Hearty Pinto Bean and Beef Soup with Green Chiles. Oh, my goodness, it hits all the right spots! It’s one of those magical dishes that feels like a big, warm hug in a bowl, but it’s also surprisingly easy to pull together. You don’t need a million fancy ingredients or hours in the kitchen, and trust me, the flavor payoff is just incredible. Every single time I make this, it’s a huge hit, and I just know it’s going to become a staple in your kitchen too!
Why You’ll Love This Hearty Pinto Bean and Beef Soup with Green Chiles
Okay, so why is *this* particular pinto bean and beef soup going to become your new kitchen MVP? Well, let me tell you, it’s got a whole lot going for it. It’s truly one of those recipes you’ll be so glad you added to your rotation. Here’s why I just know you’re going to adore it:
- It’s lightning fast: Seriously, from start to simmering, you’re looking at under an hour. Perfect for those busy weeknights when you still want a homemade meal.
- So incredibly satisfying: This isn’t some watery broth; it’s thick, rich, and absolutely packed with flavor. It sticks to your ribs in the best possible way!
- Super nutritious: With lean beef, beans, and veggies, you’re getting a ton of protein and fiber. It’s a meal you can feel really good about.
- Easy to make your own: Want it spicier? Add more chiles! Prefer different beans? Go for it! It’s wonderfully forgiving and customizable.
It’s just pure comfort in a bowl, whether you’re feeding the family or just treating yourself after a long day. Trust me on this one!
Essential Equipment for Making Hearty Pinto Bean and Beef Soup with Green Chiles
You don’t need a fancy kitchen full of gadgets to whip up this amazing soup, which is one more reason I love it so much! Just a few basic tools will get you there. Here’s what I grab when I’m making my Hearty Pinto Bean and Beef Soup:
- A large, heavy-bottomed pot or Dutch oven: This is a must-have! You want something big enough to hold all that goodness, at least 5-6 quarts, and heavy so it heats evenly and nothing sticks.
- A sturdy wooden spoon or spatula: For browning the beef and stirring everything together without scratching your pot.
- A colander: Super handy for draining that excess fat from the beef and rinsing your pinto beans.
- Measuring cups and spoons: Of course, for all those precise ingredients!
That’s really it! Simple, right? You probably have all of these tucked away in your kitchen already.
Ingredients for Hearty Pinto Bean and Beef Soup with Green Chiles
Alright, let’s talk about what you’ll need to gather for this incredible soup. The beauty of this recipe is that it uses pretty standard pantry staples, so you probably have a lot of this on hand already. No crazy, hard-to-find ingredients here, promise!
- 1 pound ground beef: I usually go for 80/20 lean. It gives you a good bit of flavor without being overly greasy.
- 1 large onion: Finely chopped, please! We want it to melt into the soup.
- 2 cloves garlic: Minced. Garlic just makes everything better, doesn’t it?
- 1 (14.5 ounce) can diced tomatoes: Make sure to keep them undrained; we want all that tomato-y goodness.
- 1 (15 ounce) can pinto beans: Rinse these really well and drain them before adding. It helps get rid of extra sodium and that “canned” taste.
- 1 (4 ounce) can chopped green chiles: Your choice on heat level here! Mild or medium works great. Don’t drain these either.
- 4 cups low-sodium beef broth: This is our base, so a good quality one makes a difference.
- 1 teaspoon chili powder: For that classic chili flavor.
- 1/2 teaspoon ground cumin: Cumin is the secret weapon for warmth and depth in this soup.
- 1/4 teaspoon freshly ground black pepper: Freshly ground really does taste better, trust me!
- Kosher salt, to taste: You’ll add this at the end, so you can get it just right.
Ingredient Notes and Smart Substitutions for Your Hearty Pinto Bean and Beef Soup
Now, while I love making this soup just as written, sometimes you gotta work with what you have, or maybe you just want to change things up a bit! Here are a few thoughts on the ingredients:
For the ground beef, you could totally use ground turkey or even ground chicken if you prefer, though the flavor will be a little different. If you don’t have pinto beans, black beans or kidney beans would work in a pinch. Just make sure to rinse them well too!
As for the green chiles, if you’re a heat-seeker, feel free to grab a can of hot green chiles, or even throw in a diced jalapeño with the onion. And remember, if your beef broth isn’t low-sodium, you might want to hold back on adding extra salt until you taste the soup at the very end. You can always add more, but you can’t take it away!
How to Prepare Your Hearty Pinto Bean and Beef Soup with Green Chiles
Okay, now for the fun part: actually making this delicious soup! Don’t worry, it’s super straightforward, and I’ll walk you through each step. You’ll be amazed at how quickly this comes together, filling your kitchen with the most wonderful aromas!
- Brown the Beef: Grab that big, heavy-bottomed pot or Dutch oven you picked out. Place it over medium heat and toss in your pound of ground beef. Break it up with your sturdy spoon as it cooks. You want to brown it until there’s absolutely no pink left, usually about 5-7 minutes. This step is key for building flavor!
- Drain the Fat: This is important! Once your beef is all browned, carefully tilt the pot and spoon out any excess fat. Or, if you’re like me, sometimes I just carefully transfer the beef to a colander set over a bowl to let it drain for a minute, then put it right back in the pot. We want all that good beefy flavor, not greasy soup!
- Add Aromatics: Now, add your chopped onion and minced garlic to the pot with the browned beef. Stir it all together and let it cook for about 5 minutes, or until the onion softens and becomes translucent. The kitchen will start smelling amazing right about now – that’s a good sign!
- Combine Everything Else: This is where it all comes together! Pour in your undrained diced tomatoes, your rinsed and drained pinto beans, those chopped green chiles (undrained!), and the beef broth. Stir in the chili powder, cumin, and black pepper. Give it a good stir to make sure all those spices are mixed in.
- Simmer Time!: Bring the soup to a boil over medium-high heat. Once it’s bubbling, reduce the heat down to low, just enough to maintain a gentle simmer. Cover the pot and let it simmer for at least 20 minutes. This is really important! That simmering time allows all those amazing flavors to meld and deepen, making the soup truly taste incredible. Plus, it helps the beans and beef really soak up all that goodness. Give it a stir occasionally, especially if your heat is a little high, just to make sure nothing is sticking to the bottom.
- Season and Serve: After 20 minutes (or longer, if you have the time!), remove the lid. Now’s the time to taste and adjust! Add salt to your liking – remember, different broths have different sodium levels, so taste before you add a lot. Give it one last stir, and you’re ready to serve!
Tips for Perfecting Your Hearty Pinto Bean and Beef Soup
You’ve got the basic steps down, but here are a few little tricks I’ve picked up that really elevate this soup from good to *great*:
- Don’t skimp on the simmer: Seriously, that 20-minute (or more!) simmer is non-negotiable. It truly develops the flavors.
- Taste, taste, taste!: Always taste before serving and adjust the salt. It’s your soup, make it perfect for *you*!
- Want it thicker?: If you like a heartier, thicker soup, try mashing about a quarter of the pinto beans against the side of the pot with your spoon during the last 5 minutes of simmering. It magically thickens without any extra ingredients!
Serving and Storing Your Hearty Pinto Bean and Beef Soup
Once your amazing Hearty Pinto Bean and Beef Soup is ready, it’s time to enjoy! I love serving this with a little dollop of sour cream or a sprinkle of shredded cheddar cheese on top – it just adds that extra bit of creamy richness. And you absolutely cannot go wrong with a side of warm, crusty bread for dipping, or even a piece of homemade cornbread. So good!
Now, about those leftovers (if you have any!): this soup actually tastes even better the next day as the flavors continue to meld. Just pop any cooled soup into an airtight container and it’ll keep beautifully in the refrigerator for up to 3 days. It freezes like a dream too! I often make a double batch just for this reason. Just cool it completely, portion it into freezer-safe containers or bags, and it’ll last in the freezer for up to 3 months. To reheat, just thaw overnight in the fridge and warm gently on the stovetop or in the microwave until hot. Easy peasy!
Frequently Asked Questions About Hearty Pinto Bean and Beef Soup
I get asked a lot of questions about this soup, and I love it! It means you’re just as excited about making it as I am. Here are some of the most common ones I hear, and my best answers:
Q1. Can I make this Hearty Pinto Bean and Beef Soup vegetarian?
Absolutely! It’s super easy to adapt. Just swap out the ground beef for a plant-based ground crumble, and use vegetable broth instead of beef broth. You could even add some extra veggies like diced carrots or bell peppers for more goodness. It’ll still be wonderfully hearty and flavorful!
Q2. How can I make this Hearty Pinto Bean and Beef Soup spicier?
Oh, I love a little kick! If you want more heat, you have a few options. You can use a can of hot chopped green chiles instead of mild. Or, try adding a pinch of cayenne pepper along with the chili powder and cumin. For a really fresh kick, slice up a fresh jalapeño or serrano pepper and add it with the onion and garlic. You can also just serve it with a bottle of your favorite hot sauce on the side for individual customization!
Q3. Can I use dried pinto beans instead of canned for this Hearty Pinto Bean and Beef Soup?
You totally can! If you’re using dried pinto beans, you’ll need to cook them separately beforehand. I usually soak them overnight and then simmer them until they’re tender, which can take an hour or two. Once they’re cooked, just use about 1 1/2 cups of the cooked beans in place of the canned ones. It adds a lovely texture and flavor, but it does take a bit more planning, which is why I usually stick to canned for quick weeknights!
Q4. Can I add other vegetables to this soup?
Yes, please do! This soup is really forgiving and loves extra veggies. Diced carrots, celery, bell peppers (any color!), or even some frozen corn thrown in during the last 10 minutes of simmering would be delicious. It’s a great way to use up whatever you have in the fridge and boost the nutrition even more.
Estimated Nutritional Information for Hearty Pinto Bean and Beef Soup
Just a quick note about the nutritional information for this soup: the values you see are estimates. Things like the specific brand of ground beef, the type of broth you use, or even how much salt you add can all make a difference. So, while these numbers give you a good idea, remember they might vary a bit based on your exact ingredients!
Print
Hearty Pinto Bean and Beef Soup: 1 Perfect Night Cure
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
This hearty pinto bean and beef soup with green chiles is a flavorful and satisfying meal, perfect for a cold day. It’s packed with protein and vegetables, making it a nutritious choice for the whole family.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (4 ounce) can chopped green chiles, undrained
- 4 cups beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Brown ground beef in a large pot over medium heat. Drain excess fat.
- Add onion and garlic to the pot and cook until softened, about 5 minutes.
- Stir in diced tomatoes, pinto beans, green chiles, beef broth, chili powder, cumin, and black pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to meld.
- Season with salt to taste before serving.
Notes
- Serve with a dollop of sour cream or shredded cheese for extra richness.
- Crusty bread or cornbread pairs well with this soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This soup freezes well for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Pinto bean soup, beef soup, green chile soup, hearty soup, easy soup recipe