This Pinto Bean Soup recipe transforms your kitchen with the delicious aromas of a simmering, easy, tasty soup. It’s simple to make and full of all the smoky, savory flavors you’ve grown to love in traditional soups. Serve this homemade vegetarian soup with cornbread or dinner rolls and with a dollop of creamy vegan sour cream and hot sauce.
I’m celebrating national soup month, so be sure to scroll to the bottom of this post (past the recipe) for links to some more awesome soup recipes.
Pinto Bean Soup Vegan
I made this pinto bean soup vegan with a Southern flair, by adding smoke sauce to the recipe and, of course, leaving out the meat. It was an easy recipe to veganize.
If you’re looking for nutritious dinner ideas, pinto beans boast a lot of protein (and fiber), meaning this healthy recipe is easily converted to vegetarian. My mom tells me that they ate a lot of beans when she was young, and in fact, they very seldom had meat like ham and bacon, because they couldn’t afford it.
Why This Recipe Works
The first time I made this pinto bean soup, I started from scratch, with pinto beans from a bag. It was great and we loved it, but I think for a day-to-day meals that are both delicious and easy, making this from canned beans works just fine.
Also, adding the smoke sauce and cooking with a bay leaf, really adds all the right flavors. It reminds me of the bean soup my mom used to make when we were kids, and I’m about 90 percent certain her version was not vegetarian.
I also added sliced carrots, celery, and potatoes, to add additional flavors to every bite. We loved it so much, I’ll definitely be making this pinto bean soup a repeat performance on our meal routines.
How to Make Best Pinto Bean Soup
Make this simple soup recipe by cooking onions, celery, carrots and potatoes in a saucepan with oil. Once those are tender, add the beans, spices, bouillon, water and a bay leaf.
Cook that for 30 – 40 minutes, and then the soup is ready. I like to mix about half in a food processor or blender and return it back to the rest of the pot to create a very thick soup broth.
Alternatively, you can cook this recipe in a crockpot by following the first step above, and then transferring everything to a crockpot and cooking on low for about 4 hours.
Follow these tips for making this recipe perfect every time:
- To make this soup super fast, cook the carrots and potatoes in a microwave for one to two minutes until just tender. Then transfer them (including the liquid) to the pot with the onions and celery
- Be sure and add a bay leaf as the recipe simmers — it makes a difference
- Use the seasoning ideas I’ve provided below or transform this into a more Mexican dish, by adding a tablespoon of taco seasoning
- Try adding half black and pinto beans for a more colorful take on this soup
- Make this even heartier by adding sliced vegan sausage (I find that at Sprouts, Natural Grocers, or the health food section of my grocery store)
- Alternatively, you can add vegan chicken pieces to add a meatier texture. Using the Gardein chicken strips (just don’t add the teriyaki packet…save that for later) should work perfectly
- Serve this over brown rice for entirely plant-based wholesome dishes
- This recipe will taste good as is, but to make it even better, serve it with Vegan Cornbread.
We hope you love this recipe for pinto bean soup as much as we do! If you decide to make it, be sure to take a photo and share it with me using #namelymarly on Instagram. We love seeing your photos!
Vegan Pinto Bean Soup
- 1 teaspoon olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- 2 large carrots , chopped
- 2 medium potatoes , chopped
- 3 15 oz pinto beans , canned (with liquid)
- 1 teaspoon garlic powder
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 tablespoon smoke sauce
- 1 tablespoon Better than Bouillon Vegetarian
- 4 cups water (see notes)
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon pepper
- Place a skillet over medium heat. Add a teaspoon of olive oil and then the chopped onions, chopped celery, carrots and potatoes. Cook until tender, about 10 minutes.
- When the onions and potatoes are tender, add the beans (plus liquid), spices, and smoke sauce. Stir to combine.
- Add the Bouillon and water. Stir to combine. Place the bay leaf on top of the broth and then cover and cook for 30 – 40 minutes.
- When the soup is ready to serve, remove the bay leaf, and then spoon roughly half into a blender or food processor and pulse. Return this back to the rest of the soup to make a thick soup. Add salt and pepper to taste before serving.
- Serve with cornbread or bread. This soup will last in the fridge in a sealed container for 4-5 days. It can be frozen for up to 2 – 3 months.
National Soup Month
It’s national soup month so I’m celebrating with some of my favorite food blogging friends! What does that mean for you? You’ll get 23 awesome soup recipes to choose from! Now, not all of these recipes are vegan (and some are not even vegetarian), but just check with me if you’re interested, and I’ll see if I can create a vegan recipe for you.
So, without further ado, here are 23 tantalizing soup recipes to get your national soup month on the right track!
- Vegan Cheeseburger Soup
- White Chicken Chili by Ashlee Marie
- Easy Vegan Chicken Noodle Soup
- Creamy Vegan Potato Soup by Vegan Hugs
- Creamy Tortellini Soup thanks to Creations by Kara
- Rosemary White Bean Soup by Well Vegan
- One-pot Vegan Taco Soup
- Slow Cooker Vegan Lasagna Soup by Connogsorious Veg
- Chicken Fajita Soup by the Baker Upstairs
- Vegan Cheesy Broccoli Soup by Love and Lemons
- Red Beans and Rice
- Vegan Mushroom Soup by Bites of Wellness
- Slow Cooker Enchilada Chili by Real Mom Kitchen
- Vegetarian Enchilada Soup by the Stingy Vegan
- Minestrone and Quinoa Soup
- Curried Cauliflower Rice and Kale Soup by Cotter Crunch
- Instant Pot Tomato Basil Parmesan Soup by 365 Days of Slow Cooking
- Flu Buster Vegetable Soup by Cupcakes and Kale Chips
- Vegan Beef Stew
- Red Lentil Soup by Supergolden Bakes
- Vegan Hot and Sour Soup by Citron and Citronella
- Vegan Chili Mac and Cheese