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A bowl of pinto bean soup is front in center in this photo. The light is shining on all the ingredients in the bowl, including the slices of carrots, potatoes, and beans. There is a stack of cornbread behind the soup, and a bowl of dried pinto beans behind that.
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Vegan Pinto Bean Soup

Hearty, nourishing, and easy-to-make, this vegan pinto bean soup boasts rich flavors and vibrant colors. You'll love the 10 simple ingredients that make this soup so easy to make and yet remains a satisfying comfort food. Serve with Vegan Cornbread for the win!
Course Soup
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 50 minutes
Servings 8
Calories 238kcal
Author Marly McMillen

Equipment

Ingredients

  • 1 teaspoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 2 large carrots , chopped
  • 2 medium potatoes , chopped
  • 45 oz canned pinto beans (~3 cans) , canned (with liquid)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 tablespoon smoke sauce (Liquid Smoke)
  • 1 tablespoon Better than Bouillon Vegetarian
  • 4 cups water (see notes)
  • 1 bay leaf
  • ½ teaspoon salt
  • ½ teaspoon pepper
Cups - Metric

Instructions

  • 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. 
    Onions are being cooked in the bottom of a saucepan.
  • 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 to 40 minutes. 
    A pot is full of broth topped with two bay leaves.
  • 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 to 5 days. It can be frozen for up to 2 to 3 months.

Notes

Vegetable Broth

I prefer using Better than Bouillon combined with water for a guaranteed high-quality vegetable broth. You can substitute your favorite vegetable broth.

Nutrition

Calories: 238kcal | Carbohydrates: 45g | Protein: 12g | Fat: 1g | Sodium: 190mg | Potassium: 885mg | Fiber: 13g | Sugar: 2g | Vitamin A: 2590IU | Vitamin C: 7.8mg | Calcium: 78mg | Iron: 3.2mg