The best vegan pinto bean soup recipe from scratch. Naturally thick and creamy without the addition of any thickeners, with deep layers of smoky flavors from Mexican seasonings, smoked paprika, bay and thyme. Serve over brown rice or wipe your bowls clean with a chunk of this crusty bread.
Soup or Stew ?
A one pot wonder that can be whatever you want it to be. Just add more water for a thinner, soup-like consistency and adjust seasonings with sea salt. Literally just throw everything inside a heavy bottom stock pot and simmer away for a couple of hours.
Pinto Beans Tips:
- Remember to soak your beans, ideally for 5 to 6 hours not any longer! This step is very important and there is no way around it if you are after creamy, buttery, melt in your mouth texture.
- To make sure your pinto beans will soften and become buttery, wait to add the salt until the last 10 minutes of cooking. This also applies when making black bean soup.
This Vegan Pinto Bean Soup is the Best:
Easy to Make
Naturally Smoky
Hearty & Healthy
Whole Food Plant based
Dairy & Oil-free
Filling & Comforting
Vegetarian
Cruelty-free
Loaded with Antioxidants, Fiber & Plant Protein.
Beans Nutrition Facts:
- Beans are some of the richest sources of fiber on the planet
- They help lower cholesterol
- Act as a blood sugar regular
- Eating beans reduces the risk of cancer
- They are loaded with antioxidants and nutrients
- Rich source of protein
- Good for your heart
- Nature’s perfect food!
How to Make Pinto Bean Soup from Scratch:
Vegan Pinto Bean Soup / Stew
The best vegan pinto bean soup recipe from scratch. Naturally thick and creamy without the addition of any thickeners, with deep layers of smoky flavors from Mexican seasonings, smoked paprika, bay and thyme.
Servings 6 people
Calories 170kcal
Ingredients
- 3 cups pinto beans -soaked for 5 hours (no longer than 6)
- 3 carrots -rinsed & sliced into 1/2 inch rounds (no need to peel)
- 1 small yellow onion -cut in half
- 8 cloves garlic -in paper
- 3 leaves bay
- 8 sprigs thyme
- 2 tbsp Mexican seasonings -salt free
- 1 tbsp dry oregano
- 1.5 tsp smoked paprika
- 1 tsp sweet paprika
- 1 pinch sea salt -to your taste
- 1 pinch freshly cracked black pepper -to taste
- 1/2 cup fresh onion chives -chopped
- 1 lime -cut into wedges
- 1 green chili pepper -thinly sliced
- filtered water - enough to cover by 3 inches
- 1 strip Kombu (to boosts Iodine, optional)
Instructions
- Add the soaked and rinsed pinto beans to a large heavy bottom stock pot together with the carrots, onion, garlic cloves, bay leaves and thyme + kombu if using. Cover with filtered water by 3 inches and bring to a rapid boil. Turn the flame down to low and cover with a tight lid.
- Simmer for 1.5 hours stirring a couple of times, then add the Mexican seasonings, oregano, sweet and smoked paprika. Cover and simmer for another 30 minutes or so until the beans have softened and have a creamy texture.
- About 10 minutes before the soup is done remember to season to taste with sea salt and black pepper. Remove from heat and discard the bay leaves and thyme sprigs. (Optional: discard the garlic cloves and onion If they haven’t disintegrated by this point.)
- Serve with sliced avocado, a good squeeze of lime and spicy chili.
Notes
- Depending on how long your beans have soaked and how old they are, you might have to add some extra water during the cooking process, so make sure to adjust as needed.
- I suggest adding 1 strip of Kombu to the beans to boost Iodine. Learn more on NutritionFacts.
Nutrition
Calories: 170kcal | Carbohydrates: 33g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 608mg | Fiber: 11g | Sugar: 3g | Vitamin A: 5785IU | Vitamin C: 14mg | Calcium: 109mg | Iron: 4mg
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So basic, however the best beans I’ve ever made! We used them on nachos with your chunky guacamole and fresh cut up tomatoes, it was the talk of the party. Thank you, keeping my eyes peeled for your next recipes.
🙂 Xo’s
This sounds so good! I was wondering – after soaking and draining the beans – can they sit in the fridge until ready to make the soup or will that make them too soggy?
Haven’t really experimented with that Rochelle, however I’d say a couple of hours in the fridge is probably fine. If the beans are drained they might actually harden up again as they dry out. You’ll have to experiment here and report back on what works 😉
Hi!
I don’t have the Mexican spice blend that you recommend. Do you know how I could make my own?
I’m excited to try your soup!
Sarah, try mixing equal parts of onion and garlic powders, cumin, coriander, oregano and smoked paprika. That’s what I do when I run out of my store bought mix 🙂
Could this be made in a crock pot?
Absolutely! I’d cook it on low for 7-9 hours until buttery soft. Enjoy!
I thought that the flavors might really sing with some acid, so I added about 2 tbsp each of lime juice and tomato paste, as well as a fair amount of salt. It doesn’t taste salty, but it really brought out those lovely smoky note in the paprika. Thanks for the recipe!
So happy you enjoyed it, I try to keep the salt to a minimum so every person can adjust to taste. Love these pinto beans so much!
thanks for all your tips! soups on as i write this, smells yummy! couldn’t quite wait to tell you…😎
Woohoo! I love these pinto pins, don’t forget the lime! ~ Florentina
Can canned beans work in this?
I wouldn’t use canned beans here, the magic of this soup comes from actually simmering the pinto beans with all the aromatics together. It really makes the broth and you simply can’t get that out of a can. ~ Florentina