Tomato and Bean Soup
A hearty, vegetarian tomato and bean soup loaded with tender pinto beans, diced tomatoes, and aromatics, simmered in a savory vegetable broth. This one-pot meal is naturally filling, easy to make, and perfect served with crusty bread or a grilled cheese sandwich.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 1 large pot (about 6 cups / 1.4 L)
Steps
Before you start
- Gather all ingredients so chopping goes quickly
- Use canned beans that have been drained and rinsed
- Have vegetable broth measured and ready to add
Sauté aromatics
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden.
- Add minced garlic and stir constantly for 30 seconds until fragrant.
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Ready when: Onion is soft and light gold, garlic is fragrant
Tip: Don't let garlic brown or it will taste bitter.
Add tomatoes and broth
- Pour in the canned tomatoes with their juices and the vegetable broth.
- Stir to combine well, scraping up any browned bits from the bottom of the pot.
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Tip: Scraping the pot bottom releases extra flavor (fond).
Add beans and simmer
- Add the drained and rinsed pinto beans.
- Bring the soup to a gentle simmer over medium heat.
- Reduce heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally.
- The soup should bubble gently, not boil.
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Ready when: Soup is hot throughout and beans are warmed through
Tip: Simmering gently instead of boiling keeps beans intact and the broth clear.
Season to taste
- Taste the soup.
- Add salt, black pepper, and red pepper flakes (if using) to your liking, stirring well after each addition.
- Start with ½ tsp salt and adjust as needed.
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Ready when: Soup tastes well-balanced with no harsh edges
Tip: Season gradually—you can always add more salt, but you can't remove it.
Finish and serve
- If using fresh basil, stir it in just before serving for brightness.
- Ladle the soup into bowls and serve hot with crusty bread.
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Tip: Add basil at the end so it retains its fresh flavor instead of becoming muted by heat.
Good to know
Tips
- Rinsing canned beans removes excess sodium and makes the soup lighter and less gassy.
- For a chunkier soup, mash some of the beans against the side of the pot with your wooden spoon during cooking.
- Serve with a dollop of sour cream or Greek yogurt, grated cheese, or crispy croutons for extra richness.
- This soup freezes beautifully and makes an easy weeknight dinner or quick lunch—prepare a double batch on Sunday.
Make ahead
Prepare the soup through Step 3 and refrigerate in an airtight container for up to 3 days. Gently reheat over medium-low heat on the stovetop, adding fresh basil when you serve it.
Storage & reheating
Room temperature: not recommended (beans and broth spoil quickly). Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months. To reheat from frozen, thaw overnight in the refrigerator and warm gently on the stovetop, or reheat directly from frozen on medium-low heat (add a splash of broth if needed to loosen it).
Substitutions
- canned pinto beans → Canned kidney beans or black beans. Choose another canned bean with a similar texture. Kidney beans are slightly firmer, black beans are earthier.
- canned diced tomatoes → Fresh tomatoes, roughly chopped. Use about 1½ lb (680 g) of fresh tomatoes. The soup will be thinner; add 1 cup (240 ml) less broth.
- vegetable broth → Chicken broth. Use the same amount. Chicken broth adds richer flavor and the soup will be slightly less vegetarian.
- fresh basil leaves → Fresh parsley or dried oregano. Parsley adds brightness; use 2 tbsp fresh or 1 tsp dried. Oregano adds earthiness; use ½ tsp dried.
