A warm, nourishing pinto bean soup that’s rich, comforting, and full of plant-based protein. This cozy stew is easy to prepare, made with simple pantry ingredients, and perfect for a satisfying weeknight meal or meal prep for the week ahead.
Why You’ll Love This Recipe
This pinto bean soup is filling without being heavy and packed with flavor from everyday spices and vegetables. It’s naturally vegan, budget-friendly, and made in one pot, which means minimal cleanup. The texture is thick and comforting, while the beans provide plenty of protein and fiber to keep you satisfied.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon chili powder (optional, for mild heat)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 cups cooked pinto beans (or 2 cans, 400 g each, drained and rinsed)
1 medium potato, peeled and diced (about 200 g)
4 cups vegetable broth
1 cup canned crushed tomatoes
1 bay leaf
1 tablespoon soy sauce or tamari
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley or cilantro
Directions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 4 minutes until translucent.
Stir in the garlic, carrots, and celery, and cook for another 3 to 4 minutes until fragrant.
Add cumin, smoked paprika, coriander, chili powder, salt, and black pepper. Stir well to coat the vegetables with the spices.
Add the pinto beans, diced potato, vegetable broth, crushed tomatoes, bay leaf, and soy sauce. Mix to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, or until the potatoes are tender.
Remove the bay leaf. For a thicker texture, mash some of the beans directly in the pot using a spoon or potato masher.
Stir in the lemon juice and adjust seasoning if needed.
Serve hot, garnished with fresh herbs.
Servings and timing
This recipe makes 4 generous servings.
Preparation time is about 10 minutes, and cooking time is approximately 35 minutes, making it ready in about 45 minutes total.
Variations
You can add chopped spinach or kale during the last 5 minutes of cooking for extra greens. For a smoky flavor, increase the smoked paprika slightly. If you prefer a creamier soup, blend one cup of the soup and stir it back into the pot. You can also add cooked rice or quinoa to make it even more filling.
Storage/Reheating
Store leftover pinto bean soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave until hot. If the soup thickens too much, add a splash of water or vegetable broth.
FAQs
Can I use dried pinto beans instead of canned?
Yes, soak dried pinto beans overnight and cook them until tender before using them in the soup.
Is this soup freezer-friendly?
Yes, this soup freezes well. Let it cool completely before freezing for up to 3 months.
How can I make the soup spicier?
Add extra chili powder or a pinch of cayenne pepper to increase the heat.
Can I make this soup oil-free?
Yes, sauté the vegetables in a small amount of vegetable broth instead of oil.
What can I serve with pinto bean soup?
It pairs well with crusty bread, flatbread, or a simple green salad.
Can I blend the entire soup?
Yes, blending the soup will create a smooth and creamy texture, though it will lose some chunkiness.
Is this soup suitable for meal prep?
Absolutely, it tastes even better the next day as the flavors deepen.
Can I add other vegetables?
Yes, zucchini, bell peppers, or corn are great additions.
How do I thicken the soup naturally?
Mashing some of the beans or potatoes in the pot will naturally thicken the soup.
Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari.
Conclusion
This vegan pinto bean soup is a simple yet deeply satisfying dish that’s perfect for busy evenings or cozy weekends. With wholesome ingredients, rich flavor, and easy preparation, it’s a recipe you’ll want to make again and again.
A hearty, plant-based pinto bean soup that’s rich, comforting, and full of nourishing vegetables and spices. Perfect for weeknight dinners or meal prep, this vegan soup is easy to make, filling, and delicious.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon chili powder (optional)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
3 cups cooked pinto beans (or 2 cans, 400 g each, drained and rinsed)
1 medium potato, peeled and diced (about 200 g)
4 cups vegetable broth
1 cup canned crushed tomatoes
1 bay leaf
1 tablespoon soy sauce or tamari
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley or cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 4 minutes until translucent.
Stir in the garlic, carrots, and celery, and cook for another 3 to 4 minutes until fragrant.
Add cumin, smoked paprika, coriander, chili powder, salt, and black pepper. Stir well to coat the vegetables with the spices.
Add the pinto beans, diced potato, vegetable broth, crushed tomatoes, bay leaf, and soy sauce. Mix to combine.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes, or until the potatoes are tender.
Remove the bay leaf. For a thicker texture, mash some of the beans directly in the pot using a spoon or potato masher.
Stir in the lemon juice and adjust seasoning if needed.
Serve hot, garnished with fresh herbs.
Notes
Add spinach or kale in the last 5 minutes of cooking for extra greens.
For a smoky flavor, increase smoked paprika slightly.
Blend part of the soup for a creamier texture.
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Use vegetable broth instead of oil for an oil-free version.
