Pinto Bean Soup (Vegetarian/Vegan)
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.
Servings: 6 servings
Calories: 177kcal
Cost: $2
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
Calories: 177kcal | Carbohydrates: 27g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 423mg | Potassium: 577mg | Fiber: 9g | Sugar: 4g | Vitamin A: 3916IU | Vitamin C: 23mg | Calcium: 79mg | Iron: 3mg