The best 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. Vegan and good for you!
Rinse and soak the beans in water for 6 hours or overnight.
3 cups pinto beans
Preheat a large heavy bottom dutch oven over medium-low heat and saute the onion in a light drizzle of olive oil until translucent. (Make it WFPB oil free by using a splash of water instead).
1 small yellow onion
Stir in the carrots and garlic and give everything a good stir to coat.
3 carrots, 8 cloves garlic
Add the soaked and rinsed pinto beans together with the bay leaves, thyme + kombu if using. Cover with 8 cups of filtered water and bring to a rapid boil ( the beans should be covered by 2-3 inches of liquid). Turn the heat down to medium low and cover with a tight lid.
Keep the soup at a constant bubble for 45 minutes stirring a couple of times. Mix in the Mexican seasonings, oregano, sweet and smoked paprika, cover and simmer for another 30 minutes or so until the beans have completely softened and are cooked through.
About 5 minutes before the soup is done remember to season to taste with smoked sea salt and black pepper. Remove from heat and discard the bay leaves and thyme sprigs. If extra smokiness is desired you can add a couple of teaspoons of liquid smoke at this point.
1 pinch sea salt, 1 pinch freshly cracked black pepper
Serve with sliced avocado, a good squeeze of lime, onion chives and slices of spicy chili pepper.
1/2 cup fresh onion chives, 1 green chili pepper, 1 lime
WFPB + Plantricious
For the recipe to be compliant make sure to saute in water or veggie broth and omit all oil.
Crock Pot / Slow Cooker Method
Start by sauteeing the onion and carrot then adding the rest of the ingredients. Cook on low for 8 hours.
Video
Notes
Depending on how long your beans have soaked and how old they are, you might need to add some extra water during the cooking process. Make sure to check and adjust as need be.
You can entirely skip the sautéing process and add all your ingredients to one big pot, just like you would make a vegetable stock. Bring to a boil, turn the heat to medium and simmer away until the beans are soft and creamy and the soup has reduced to your liking. For extra creaminess you can smash. few beans against the side of the pot, no pureeing the soup necessary here.
Umami Flavor - for both flavor and to boost Iodine levels I suggest adding a small piece of dried Kombu to the beans at the beginning of cooking. Learn more on NutritionFacts.org