This vegan pinto bean soup is hearty and nourishing and totally delicious. It’s also super easy to throw together and wonderfully satisfying.
This vegan pinto 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 filling and satisfying is required.
There is something about the satisfaction you get from comfort food like this. It hits the spot in a way that other meals somehow can’t.
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 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, so you can pre-soak those beans (essential step). The beans need to 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 ready the actual prep of this soup is super easy.
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.
And if you love beans then you’ll also love our vegan refried beans, vegan black bean soup and our vegan baked beans.
How To Make Vegan Bean Soup
Full measurements and instructions can be found in the recipe card at the bottom of the post. This is just a summary of the process to go along with the process photos.
- The night before you want to make this soup, place a cup of pinto beans in a bowl and pour over cold water. Cover and leave them to soak overnight. Then rinse and drain before using in this recipe.
- Add olive oil to a pot with chopped onions, crushed garlic and dried rosemary and sauté until softened.
- Now add in water, pinto beans, chopped potatoes, chopped carrots and chopped tomato. Bring to the boil and then cover the pot, reduce heat and leave to simmer for around an hour until the beans and veggies are soft and cooked.
- Use an immersion blender to blend the soup directly in the pot. If you don’t have an immersion blender, then allow to cool for a few minutes before transferring in stages to your blender jug, blend it and then once it’s all blended return it to the pot.
- Add salt and pepper to taste.
Recipe Tips
Soak the pinto beans overnight: This is an essential step in this soup, since we use dried pinto beans and if you don’t soak them first they take forever to cook.
Seasonings: Other than some dried rosemary, the only seasonings we used in this soup is salt and pepper. We also cook the soup in water instead of vegetable stock. So the end result can be quite bland unless you use enough salt and pepper. Add it to taste. However, if you are still experiencing it as fairly bland, then you likely just need to add more salt and/or pepper.
Serving Suggestions
Serve it with some delicious crusty bread on the side for dipping. Top it with some fresh chopped parsley and ground black pepper.
It makes a wonderful appetizer OR main course. If you serve up a filling portion with some bread on the side, it can be a meal on its own.
Storing and Freezing
This soup stores very well in the fridge for 3-4 days and can be reheated on the stove or in the microwave.
It is also freezer friendly if you’d like to freeze it.
More Hearty Vegan Soup Recipes
- Vegan Lentil Soup
- Vegan Black Bean Soup
- Vegan Minestrone Soup
- Vegan Corn Chowder
- Vegan Split Pea Soup
- Vegan Broccoli Cheese Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Pinto Bean Soup
Ingredients
- 1 cup Dried Pinto Beans (200g) Soaked overnight
- 1 Tablespoon Olive Oil
- 1 Large Onion White, Yellow or Brown
- 1 teaspoon Crushed Garlic
- 1 teaspoon Dried Rosemary
- 4 cups Water (960ml)
- 4 Medium Potatoes Peeled and Chopped
- 2 Large Carrots Diced
- 2 Medium Tomatoes Diced
- Salt and Pepper To Taste
Instructions
- The night before you want to make this soup, place a cup of pinto beans in a bowl and pour over cold water. Cover and leave them to soak overnight. Then rinse and drain before using in this recipe.
- Add olive oil to a pot with chopped onions, crushed garlic and dried rosemary and sauté until softened.
- Now add in water, pinto beans, chopped potatoes, chopped carrots and chopped tomato. Bring to the boil and then cover the pot, reduce heat and leave to simmer for around an hour until the beans and veggies are soft and cooked.
- Use an immersion blender to blend the soup directly in the pot. If you don’t have an immersion blender, then allow to cool for a few minutes before transferring in stages to your blender jug, blend it and then once it’s all blended return it to the pot.
- Add salt and pepper to taste.
Notes
- Soak the pinto beans overnight: This is an essential step in this soup, since we use dried pinto beans and if you don’t soak them first they take forever to cook.
- Seasonings: Other than some dried rosemary, the only seasonings we use in this soup is salt and pepper. We also cook the soup in water instead of vegetable stock. So the end result can be quite bland unless you use enough salt and pepper. Add it to taste. However, if you are still experiencing it as fairly bland, then you likely just need to add more salt and/or pepper.
- Prep time does not include soaking the beans.
- This recipe was first published in February 2016.
=Alison=
Thank you for this enticing recipe.
What do you think about substituting some (or all) sweet potatoes for the potatoes?
I think that would work great! All the best!
Your recipes are always so amazingly delicious! This soup is ideal for our cool autumn days.
Thanks Anna!
Do you have any idea of how many cans of beans to use to replace the dried beans? Would it be 2 cans? I always have canned beans on hand but not dried beans.
thanks for your help!
Hi Liz, I think it would be around 3 (15oz) cans. All the best! 🙂
Can’t wait to make this. It looks really yummy! Since I have about a million pounds of dried pintos, this will be a wonderful start in using them! OK, maybe only five pounds! I do look forward to trying this recipe. It’s different from other bean soup recipes I’ve seen. Thanks for sharing and stay safe! ????
Awesome! Hope you enjoy it Trish! 🙂
I had leftover cooked pinto beans in the fridge so I used those and just reduced the cooking time.
I don’t have an immersion blender so I blended it in my Vitamix. It turned out really yummy! Definitely a make again!
Perfect! So glad it was a success. Thanks so much for sharing! 🙂
Wow this is definitely delicious comfort food and easy to prepare. Thank you for sharing.
You’re welcome Donna! So glad you liked it! 🙂
It’s my new go to recipe. We are a family of 2 adults and 4 kids. It’s super easy to make and so healthy. Very economical too.
Thanks for the recipe!
That’s awesome! So happy! Yes, it’s super economical and so tasty! Thanks for sharing! 🙂
Made this wonderful soup today! My boyfriend and I are not vegan or vegetarian, we just enjoy good food. Didn’t have coconut oil so I used olive oil. It took an hour and 20 min. to cook, then added Himalayan salt, pepper, rosemary and cilantro. Will definitely make this again. It makes a lot just for the two of us…do you know does it freeze well. Please let me know. Thanks.
I added the canned beans after the potatoes were done and just simmered for a few more minutes. After using my new immersion blender the soup came out perfect.
Just wish I some some fresh bread to go along with it
Thanks for sharing
Sounds great! Thanks so much for posting! ?
super easy and very tasty! i made it with sage, chives, and a little bit of thyme (instead of the spices listed) and used olive oil instead of coconut oil. it was still delicious.
Awesome! Thanks for sharing and the great review Glenda!
This is definitely hearty! Can it be white beans? If I used canned beans would it come out the consistency??
Honestly, I usually use canned pinto beans, and it comes out just fine. I think since you end up pureeing the soup anyways it wouldn’t matter? But that’s just my experience!
This recipe looks great! Is it 1 cup of dried beans or soaked?
Use 1 cup of dried beans, when they’re soaked it turns into quite a bit more.
This soup is so amazing!!! So tasty and healthy and easy to make-a win win win! When I first tasted it, it reminded me of soup I used to get at my local food co-op, which I miss since moving. Thank you so much for a wonderful recipe!
It’s a pleasure! So glad you like it Stephanie! I’m a big fan myself. This reminds me to make it again. 🙂
I presoaked beans last night and will be making this for the family today. Thank you for posting your vegan recipe.
Wonderful! Hope you like it! 🙂
Definitely trying this soup recipe in winter! Looking forward to more wonderful recipes! Much love!
Awesome Ria – I think you will love it! 🙂
Healthy and hearty