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+ servings
vegan pinto bean soup recipe plant based bean soups with jalapeno carrots and pickled onions in a white bowl.

Pinto Bean Soup (Vegetarian/Vegan)

Kelly Jensen
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.
5 from 2 votes
Prep Time 0 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course Lunch, Soup
Cuisine American
Servings 6 servings
Calories 177 kcal

Equipment

  • Large Pot

Ingredients
  

  • 2 tablespoons 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

Calories: 177kcalCarbohydrates: 27gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 423mgPotassium: 577mgFiber: 9gSugar: 4gVitamin A: 3916IUVitamin C: 23mgCalcium: 79mgIron: 3mg
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