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.
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. 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.
Depending on how long your beans have soaked and how old they are, you might have to add extra water during the cooking process, so adjust as needed.