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Vegan pinto bean soup in a black bowl.
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5 from 15 votes

Pinto Bean Soup

This vegan pinto bean soup is hearty and nourishing and totally delicious. It's also super easy to throw together and wonderfully satisfying.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Soup
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 342kcal

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

  1. 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.
  2. 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.
  3. Prep time does not include soaking the beans.
  4. This recipe was first published in February 2016.

Nutrition

Serving: 1Serve | Calories: 342kcal | Carbohydrates: 64.6g | Protein: 15g | Fat: 4.4g | Saturated Fat: 0.5g | Sodium: 338mg | Fiber: 12.6g | Sugar: 6.9g