This pinto bean soup recipe is a hearty, filling, and delicious lunch or dinner! A great vegan & vegetarian soup that’s hearty and full of flavor.
This soup is loaded with vegetables: onions, carrots, peppers, and garlic give this soup a great base, while the chili powder and cumin give this soup a nice smokey flavor. Serve with delicious cornbread and an avocado salad, and top with spicy pickled onions for a fantastic dinner!
I love a good cold-weather soup, and this spicy pinto bean soup is the perfect bowl to warm you up! It’s a little spicy from fresh jalapeno peppers and chili powder, and so delicious and loaded with vegetables and beans.
This pinto bean soup makes the perfect lunch too, as pinto beans are loaded with fiber which can keep you feeling full longer. I love making a big pot of this soup on a Sunday, and portioning it into individual bowls so I can heat a quick lunch during the week!
This Pinto Bean Soup Recipe Is
- Hearty
- Smoky
- Savory
- Spicy
- Loaded with Flavor
- Earthy
- Vegan, Vegetarian, High in Fiber & Plant Protein
Inexpensive and Affordable Soup Recipes For Everyone
I love how inexpensive this pinto bean soup is to make! Dried beans are a fantastic ingredient to stock up on from the store – they are inexpensive (between $1-2 per pound), have a long shelf-life, and are so versatile. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This Vegan & Vegetarian Pinto Bean Soup?
I get all my fresh produce from our garden and through Misfits Market – they sell groceries, healthy pantry staples, and fantastic food finds (even wine!) at a discounted price. Choose your favorite seasonal produce, save up to 40% off grocery store prices & save time by getting free delivery right to your door!
- Good Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry. Olive oil has fantastic health properties too: it’s anti-inflammatory & can help fight heart disease.
- Onion
- Garlic – use fresh where possible!
- Pinto Beans: are super creamy and protein-rich addition to this chili. I like these low sodium beans which are great because they are healthy, boxed (aka eco-friendly!) and sustainably packaged.
- Carrots
- Jalapeno Peppers – I sliced my whole for a spicier soup, but if you don’t like the heat, you can remove the seeds and ribs before slicing.
- Chili Powder: for a really nice flavor in this recipe- the chili powder isn’t spicy but will give you a rich and bright flavor.
- Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of soup and chili recipes.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly. If you try to avoid foods in BPA cans, these are a great alternative
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out more low sodium recipes here!
- Salt
- Cilantro
- Lime Juice
Easy Meal Prep Recipes with Beans
This pinto bean soup is the perfect recipe for healthy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. Nothing beats the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time.
I have dozens of tried & true meal prep recipes you can browse through. With just a little planning and prep, you can have a week’s worth of this pinto bean soup ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! I also made a list of my favorite meal prep products on Amazon that I use weekly. They make cooking easy.
How Do You Make Soup with Pinto Beans?
- In a large pot, heat the olive oil over medium heat. Add the onions, garlic, carrots, and sliced jalapeno pepper, and sauté for 6 to 7 minutes until vegetables begin to glisten.
- Add the chili powder, cumin, diced tomatoes, vegetable stock, salt, and pinto beans, and bring to a boil. Once boiling, reduce heat to a simmer, cover, and allow the soup to cook for 20 minutes until the veggies are cooked through.
- When soup has finished cooking, stir in the chopped cilantro and lime juice.
- Serve with additional cilantro or jalapenos to garnish, enjoy!
As you can see I topped mine with my favorite spicy pickled onions, which take less than 10 minutes to make!
The Best Soup Recipe with Pinto Beans
Soups are staples year-round on our homestead, even in the summer (hello gazpacho)! Soups are simple to make, are inexpensive and budget-friendly, and can help with weight loss goals. I love making soup with pinto beans and spices – the flavor is just fantastic!
Making your own soup from scratch (for yourself or your family) takes comfort food to the next level. Canned soups can be convenient, but they are loaded with sodium, preservatives, and junk. Browse 100+ free homemade soup recipes here for inspiration to simmer!
More Hearty Vegan Bean Soup Recipes You’ll Love!
Chickpea Tomato Stew Recipe (Nut Free, Vegetarian)
Low Sodium Minestrone Soup Recipe
Get the Same Ingredients for this Spicy Pinto Bean Soup Recipe
As always, if you make this easy pinto bean soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipes!
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Pinto Bean Soup (Vegetarian/Vegan)
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 2 carrots chopped
- 2 jalapeno peppers sliced (seeds removed for milder flavor)
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 14-ounce can No-Salt-Added Diced Tomatoes
- 4 cups vegetable stock
- 1 teaspoon salt
- 2 14-ounce cans pinto beans drained and rinsed
- 1 cup cilantro chopped
- 2 limes juiced
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions, garlic, carrots, and sliced jalapeno pepper, and sauté for 6 to 7 minutes until vegetables begin to glisten.
- Add the chili powder, cumin, diced tomatoes, vegetable stock, salt, and pinto beans, and bring to a boil. Once boiling, reduce heat to a simmer, cover, and allow the soup to cook for 20 minutes until the veggies are cooked through.
- When soup has finished cooking, stir in the chopped cilantro and lime juice.
- Serve with additional cilantro or jalapenos to garnish, enjoy!
Notes
Save Money on Fresh Groceries & Pantry Staples!
I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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This soup is a delicious one