This vegan Pinto Beans Soup is made with root veggies, like potatoes, carrots and parsnip for a truly healthy and filling meal, that’s also budget and meal prep-friendly.
For more tasty vegan meals, check out our vegan soup recipes roundup.
Table of Contents
Why you’ll LOVE this recipe
Healthy: Beans are so good for you! They contain several Vitamin B-s, iron and magnesium (also 9 grams of protein!). Also, 1 serving of this bean soup has 23 grams of fiber (that’s almost the full daily recommended amount).
Budget-friendly: This recipe demonstrates, that being on a budget doesn’t mean giving up on delicious meals.
Meal-prep & freezer friendly: Make a big batch of Pinto Bean Soup and pop it in the freezer for a quick lunch or dinner option during the week.
Ingredients
- dry pinto beans
- olive oil
- yellow onion
- garlic
- carrot
- parsnip
- yellow potato
- tomato paste
- smoked paprika powder
- bay leaves
- ground cumin
- ground black pepper
- salt
- vegetable broth
- water
- chopped parsley
How to Make
Step 1: Rinse and soak the dry beans overnight (or for at least 8 hours). Prepare all the other ingredients right before cooking.
Step 2: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sliced carrot and parsnip and cook (while stirring) until onion is translucent (about 3-5 minutes).
Step 3: Reduce the heat to low and add the tomato paste, minced garlic, ground cumin, smoked paprika powder, ground black pepper and cook for 30 more seconds (while stirring continuously).
Step 4: Add the (soaked and drained) beans, veggie broth, water, bay leaves and salt. Stir well.
Step 5: Cover the pot with a lid. Over medium-high heat, bring the soup to a boil, then reduce to low heat and simmer for about 40-60 minutes.
Step 6: After simmering for 40-60 minutes, add the diced potatoes and bring to a boil again; reduce the heat to low and let simmer for another 40 minutes.
Step 7: The soup is ready, when both the beans and potatoes are tender.
Step 8: Discard the bay leaves and garnish with chopped parsley before serving.
FAQ
Pinto Bean Soup is full of healthy, plant-based ingredients, like beans, veggies, spices and herbs. Therefore, it is good for you!
Any root vegetables, basically. Potatoes, carrots and parsnip pair wonderfully with any type of beans.
Yes! Pinto beans, just like white beans and black beans MUST be soaked, for at least 8 hours, but preferably overnight (12-14 hours).
This is completely optional, but some poeple put baking soda in bean soup to help with gasiness.
More vegan soup recipes:
Lentil Soup
Tomato Soup
Leek and Potato Soup
Pinto Bean Soup
Ingredients
- 2 cups dry pinto beans (soaked overnight)
- 2 tbsp olive oil
- 1 medium yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 1 large carrot (sliced)
- 1 large parsnip (sliced)
- 1 large yellow potato (peeled and diced)
- 1 tbsp tomato paste
- 2 tbsp smoked paprika powder
- 4 bay leaves
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 1 tbsp salt
- 2 cups vegetable broth
- 7 cups water
To garnish
- chopped parsley (optional)
Instructions
- Rinse and soak the dry beans overnight (or for at least 8 hours). Prepare all the other ingredients right before cooking.
- Heat the oil in a large pot over medium heat. Add the chopped onion, sliced carrot and parsnip and cook (while stirring) until the onion is translucent (about 3-5 minutes).
- Reduce the heat to low and add the tomato paste, minced garlic, ground cumin, smoked paprika powder, ground black pepper and cook for 30 more seconds (while stirring continuously).
- Add the (soaked and drained) beans, veggie broth, water, bay leaves and salt. Stir well.
- Cover the pot with a lid. Over medium-high heat, bring the soup to a boil, then reduce to low heat and simmer for about 40-60 minutes.
- After simmering for 40-60 minutes, add the diced potatoes and bring to a boil again; reduce the heat to low and let simmer for another 40 minutes.
- The soup is ready, when both the beans and potatoes are tender.
- Discard the bay leaves and garnish with chopped parsley before serving.