Simple Sopa Tarasca

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Experience the rich and comforting flavors of Pinto Bean Soup, also known as Sopa Tarasca, a delightful Mexican-inspired dish that effortlessly combines creaminess, robust taste, and wholesome heartiness all in one bowl. This enticing soup easily elevates your home-cooked dinner into a memorable dining affair, and it’s not just its delectable taste but also its incredible ease of preparation that makes it an ideal choice for busy weeknight dinners.

Hailing from the picturesque state of Michoacán in Western Mexico, this renowned soup captures the essence of Mexican cuisine. Its signature charm lies in the harmonious blend of pureed pinto beans, sun-ripened tomatoes, and the smoky depth of dried chiles. These distinctive ingredients infuse every spoonful with a medley of flavors that dance on your taste buds.

Whether you’re seeking a satisfying meal or looking to explore the vibrant world of Mexican gastronomy, Pinto Bean Soup is a culinary masterpiece that promises to delight. With the added convenience of being a one-pot wonder, it not only tantalizes your taste buds but also simplifies your home cooking endeavors. Join us on a journey to savor this iconic dish and experience the warmth and authenticity of Mexican cuisine in your own kitchen.

Pinto beans, like all beans are a great source of protein and fiber. They also contain vitamins like B1 and B6 and minerals like copper, magnesium and potassium. More on the Nutritional Value of pinto beans.

Not what you are looking for? How about Black Bean Soup, Pressure Cooker Refried Beans or some delicious Bacon-Simmered Pinto Beans.


Pinto Bean Soup — Sopa Tarasca

sopa tarasca

Pinto Bean Soup — Sopa Tarasca – This Mexican-inspired pinto bean soup is creamy, packed with flavor, and hearty enough for a meal!

  • Author: Patrick
  • Prep Time: :20
  • Cook Time: :15
  • Total Time: :35
  • Yield: 4 1x
  • Category: Soup
  • Method: Oven / Stovetop
  • Cuisine: Mexican


  • 3 plum tomatoes
  • 1/2 onion
  • 2 garlic cloves
  • 1 small chipotle in adobo
  • 2 cups pinto beans
  • 2 cups stock (chicken or vegetable)
  • 1/4 teaspoon Mexican oregano
  • 1/2 teaspoon salt
  • freshly cracked black pepper
  • Crema (or heavy cream, or sour cream)
  • finely diced cilantro stems (optional)
  • lime juice (or hot sauce)


  1. Roast 3 plum tomatoes in the oven at 400F for 15-20 minutes
  2. Add the roasted tomatoes to a blender along with 1/2 onion, 2 garlic cloves, and 1 small chipotle in adobo with the seeds scraped out. Combine well.
  3. Saute tomato mixture in a dollop of oil over medium heat for a few minutes.
  4. Meanwhile, in a blender add 2 cups of pinto beans along with 2 cups of stock and combine well. (When using canned beans I usually drain and rinse them first.)
  5. Add bean puree to the tomato mixture along with 1/2 teaspoon salt, some freshly cracked pepper, and 1/4 teaspoon Mexican oregano. Combine well and let simmer for 5-10 minutes.
  6. Take a final taste for seasoning. (I added another pinch of salt to this batch.)
  7. Serve immediately and garnish with your choice of Crema, lime juice, hot sauce, finely diced cilantro stems, and freshly cracked black pepper.


  • Can I use a different type of bean? Probably, though the flavor and texture will be a bit different. Black beans, navy beans, and cannellini beans should all work fine.
  • This soup keeps in a sealed container in the refrigerator for 3-4 days. It’ll probably thicken up during storage. Add a bit of water when you reheat it, if needed.
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