Bean soup is the most comforting of comfort foods. Served hot with some fancy bread on the side for dipping, it’s what you want on a cold winter’s night. Or just any night where something hot and filling and satisfying is required.
There is something about the satisfaction you get from comfort food like this. It hits a spot that other meals just can’t somehow.
And if you have any leftovers from this, you’ll be smiling even more, because this soup is even better the next day. I don’t know what it is about soups, but this is often the case. The flavors just settle in even more spectacularly by the next day.
Even though this makes a big pot of soup, it’s hard to actually have any leftovers the next day. Or maybe that’s just in my house where Jaye will have seconds thirds or fourths, you know, whatever is needed to polish off everything in the pot. He’s always up for that challenge.
What’s great about this soup is that it’s so simple, hearty and nourishing. You really do feel deeply nourished after a big bowl of this soup. Well, maybe not so surprising when you consider that everything in it is super healthy.
You do have to plan in advance that you want to make it though so you can pre-soak those beans (essential step). The beans soak overnight, so even though you soak 1 cup of beans, you end up with about 2.5 – 3 cups of soaked beans as they expand so much.
But once you’ve got your soaked beans the actual prep of this soup is super easy.
You chop up the onion and fry it in the coconut oil. Then you add your beans, peeled chopped potatoes, peeled and chopped carrots and chopped tomatoes, along with 4 cups of water, bring to the boil and then simmer for an hour until everything is soft and cooked.
Then you blend it with an immersion (handheld) blender, right there in the pot, and THEN – crucial part – and only then, do you spice it.
You do all your spicing (to taste) at the end, when you have your ready cooked and blended soup. The reason for this is that if you add salt or any spices containing salt to your soup while it’s cooking, it prevents the beans from softening! So that messes up your plans for an evening of hot soup, fresh bread and movies like nothing else.
You can use some dried herbs or curry spice (containing no salt) in the cooking process if you want, but for safety sake, I just cook it straight, no additions and then spice it up at the end with some dried herbs, salt and black pepper and it’s awesome that way.
We served this with some delicious fresh olive bread that was simply sensational for dipping.
You will love this soup for how thick, nourishing, hearty, satisfying, healthy and comforting it is. You will love the rich color and texture, and the beautiful blend of healthy, nourishing flavors.
If you make this gorgeous bean soup, let us know how it goes! And let us know what you think of this recipe by leaving a comment. Rate it and snap a picture too and tag it #lovingitvegan on instagram so we can check it out! And of course, share it with anyone you think would like it. Cheers!
- 1 cup (200g) Pinto Beans (soaked overnight)
- 1 Large Onion
- 2 Medium Tomatoes
- 2 Large Carrots
- 4 Medium Potatoes
- 1 Tbsp Coconut Oil
- 4 cups (1 Liter) Water
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 Tsp Dried Rosemary and Olive Spice (or other mixed dried spice of your choice)
- Peel and slice the onion, peel and chop the potatoes, and carrots, and chop the tomatoes.
- Add the onion to a pot with the coconut oil and fry until soft and browned.
- Add the water, beans, chopped carrot, potato and tomato to the pot, cover and bring to the boil.
- Once boiling, turn down the heat, cover the pot and simmer for an hour or until everything is soft and cooked.
- When cooked, blend in the pot using a submersion handheld blender.
- Add salt, pepper and dried herbs and spices to taste.
- Let soup cool down and absorb flavors for around 15 minutes before serving.
- Serve with fresh bread for dipping, or if gluten-free, with gluten-free bread or large lettuce leaves for dipping.
*Prep time does not include soaking the beans.
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