Description
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.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
