Pinto Bean Soup Recipe (Vegan/Vegetarian)
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Jump to RecipeThis 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. 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 $1-3 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 tasty meals using a few staples you can rotate. Â
This soup is also loaded with inexpensive produce: carrots, onions, and even jalapeno peppers if you like a little spice.
What’s In This Vegan & Vegetarian Pinto Bean Soup?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Good Extra Virgin Olive Oil
- Onion
- Garlic – use fresh where possible!
- Pinto Beans: are super creamy and protein-rich addition to this soup. I like these low sodium beans which are great because they are easy, 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.
- Low Sodium Vegetable Stock – 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
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. 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!
Hearty Bean Soup Recipes You May Enjoy
- Lemony White Bean Soup Recipe
- Chickpea Tomato Stew Recipe
- Instant Pot Navy Bean Soup
- Low Sodium Minestrone Soup Recipe
- Split Pea Soup with Potatoes
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Pinto Bean Soup (Vegetarian/Vegan)
Equipment
- Large Pot
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium 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 Diced Tomatoes
- 4 cups Vegetable Stock
- 1 teaspoon Sea 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!
Nutrition
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This soup is a delicious one