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Tucson Bean Soup
Ash Tyrrell

Tucson Bean Soup Recipe

I made this Tucson Bean Soup last weekend, and wow—what a cozy, filling meal it turned out to be! I wanted something warm and hearty without spending hours in the kitchen, and this recipe hit all the right notes.
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Prep Time 15 minutes
Cook Time 1 hour 9 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups dried pinto beans or black beans or 2 cans of cooked beans, rinsed and drained – Dried beans give better texture, but canned works great for a quicker version.
  • 8 cups vegetable broth or chicken broth – Choose low-sodium for more control over seasoning.
  • 2 tablespoons olive oil – For sautéing and layering flavor early on.
  • 1 medium onion diced – Adds a subtle sweetness once caramelized.
  • 2 celery stalks chopped – Brings a fresh, herbal depth.
  • 2 carrots diced – For natural sweetness and color.
  • 4 garlic cloves minced – Use fresh, not jarred, for the best punch.
  • 1 can 14 oz diced tomatoes – Fire-roasted if you want a smokier flavor.
  • 1 teaspoon ground cumin – Adds warm earthy tones.
  • 1 teaspoon smoked paprika – Gives a hint of smokiness.
  • 1 bay leaf – Adds depth during simmering.
  • 1 teaspoon chili powder optional – I add this for just a touch of heat.
  • Juice of 1 lime – I love the bright acidity it brings to balance the richness.
  • Fresh cilantro chopped – Adds a nice herbal freshness at the end.
  • Sour cream or Greek yogurt – A cooling finish if you like a creamy touch.

Method
 

  1. If you're using dried beans, start by rinsing them under cold running water. Soak them overnight in a large bowl filled with plenty of water. The next day, drain and rinse them thoroughly before cooking. For canned beans, the process is simpler—just drain and rinse them well in a colander to wash away excess sodium.
  2. In a large stockpot, heat a drizzle of olive oil over medium heat. Add diced onions, garlic, carrots, and celery to the pot. Cook the vegetables for about 5 to 7 minutes, stirring often, until they’re softened and aromatic. This step builds the flavorful base for your soup.
  3. Next, stir in ground cumin, smoked paprika, and chili powder if you like a bit of heat. Let the spices sauté with the vegetables for about a minute to release their fragrance. Then, pour in the diced tomatoes, beans, bay leaf, and broth. Gently stir everything together until well combined.
  4. Bring the soup to a gentle boil, then lower the heat to a simmer. Cover the pot and let it cook for about 60 minutes, stirring occasionally if you're using dried beans. If you're using canned beans, reduce the simmering time to about 30 minutes since they’re already tender.
  5. Once the beans are tender and the soup has developed deep flavor, season it with salt and pepper to taste. For a creamier texture, blend a portion of the soup using an immersion blender or standard blender, then stir it back in. Serve hot, garnished with fresh cilantro, a dollop of sour cream, and a squeeze of lime juice for a bright, zesty finish.

Notes

  • Use dried beans if you have time—they give a more rustic, authentic texture.
  • Always sauté the spices for a minute—it makes the flavor deeper and more complex.
  • Don’t skip the lime juice at the end; it really brightens the entire dish.
  • Blending part of the soup makes it rich and creamy without needing cream.
  • Store leftovers overnight—it tastes even better the next day!