Pinto Bean Soup

These Pinto Bean Soup is hearty, cozy, and full of nourishing flavor. With simple vegetables, tender beans, and warm spices, it comes together quickly in one pot and makes the perfect weeknight dinner.

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 161kcal

Author Julia Maz

Ingredients

1 tbsp olive oil 15 ml
1 medium onion, diced 150 g
2 cloves garlic, minced 6 g
2 small carrots, diced 150 g
2 medium potatoes, diced 270 g
1 tsp smoked paprika 2 g
½ tsp dried thyme 0.5 g
½ tsp ground coriander 0.5 g
¼ tsp cayenne pepper 0.5 g
1 tsp salt 5 g
¼ tsp black pepper 0.2 g
1 cup marinara sauce 240 ml
2 cups vegetable broth 480 ml
2 cans (14 oz each) pinto beans, drained and rinsed 800 g total

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, until softened.
1 tbsp olive oil, 1 medium onion, diced
Stir in the garlic, carrots, potatoes, and marinara sauce. Cook for another 3 minutes.
2 cloves garlic, minced, 2 small carrots, diced, 2 medium potatoes, diced, 1 cup marinara sauce
Sprinkle in smoked paprika, thyme, coriander, cayenne, salt, and black pepper. Mix well.
1 tsp smoked paprika, ½ tsp dried thyme, ½ tsp ground coriander, ¼ tsp cayenne pepper, 1 tsp salt, ¼ tsp black pepper
Pour in the vegetable broth. Bring to a boil, then reduce the heat and cook for 15 minutes, until the vegetables are tender.
2 cups vegetable broth
Stir in the pinto beans and cook for 3–5 minutes, just to heat through.
2 cans (14 oz each) pinto beans, drained and rinsed
Use an immersion blender for 1–2 seconds to thicken the soup a little while keeping most of the texture.
Ladle into bowls and garnish with fresh parsley.

Video

Notes

🔀 Recipe Variations

🌿 Add herbs – Fresh parsley, dill, or basil add a nice twist.
🌶️ Make it spicy – Stir in chili flakes or extra cayenne.
🥕 Mix in other veggies – Try zucchini, celery, or bell pepper.
🧀 Top it off – Sprinkle with nutritional yeast or shredded plant-based cheese.

🫙 Storage & Make-Ahead

🧊 Storage:

Keep leftovers in an airtight container in the fridge for up to 3 days.

♨️ Reheat:

Warm gently on the stove until hot, adding a splash of broth if needed.

⏳ Make-ahead tip:

Chop the vegetables in advance and store them in the fridge so cooking is even quicker.

Nutrition