Pinto Bean Soup

Vegetable and Pinto Bean Soup

  • Author: Loving It Vegan
  • Prep Time: 15 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 30 mins
  • Yield: 4


Hearty and nourishing bean soup with a rich and vibrant color. With just 10 simple ingredients this soup is satisfying comfort food of the highest order! Vegan and gluten-free.


  • 1 cup (200g) Dried 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
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 Tsp Dried Rosemary and Olive Spice (or other mixed dried spice of your choice)


  1. Peel and slice the onion, peel and chop the potatoes, and carrots, and chop the tomatoes.
  2. Add the onion to a pot with the coconut oil and fry until soft and browned.
  3. Add the water, beans, chopped carrot, potato and tomato to the pot, cover and bring to the boil.
  4. Once boiling, turn down the heat, cover the pot and simmer for an hour or until everything is soft and cooked.
  5. When cooked, blend in the pot using a submersion handheld blender.
  6. Add salt, pepper and dried herbs and spices to taste.
  7. Let soup cool down and absorb flavors for around 15 minutes before serving.
  8. Serve with fresh bread for dipping, or if gluten-free, with gluten-free bread or large lettuce leaves for dipping.


*You can use any dried herb spice of your choice, but the one we used is Ina Paarmans Rosemary and Olive Spice.

*Prep time does not include soaking the beans.

  • Category: Appetizer, Soup
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 4)
  • Calories: 409
  • Sugar: 8.6g
  • Sodium: 342mg
  • Fat: 4.5g
  • Saturated Fat: 3g
  • Carbohydrates: 63.5g
  • Fiber: 14g
  • Protein: 15.6g