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Overhead view of the finished pinto bean soup topped with tortilla strips.

Pinto Bean Soup


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  • Author: Lexi
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x
  • Diet: Vegan

Description

This Pinto Bean Soup is super hearty, packed with flavor, and can be made in one pot. Plus, it makes for the perfect weeknight dinner, coming together in under an hour! 


Ingredients

Units Scale
  • 3 tablespoons oil (avocado oil, olive oil, vegetable oil, etc)
  • 1 cup thinly sliced green onion (~2 bunches)
  • 1/4 cup diced poblano pepper (~1 medium poblano pepper)
  • 1 cup celery diced (3-4 stalks)
  • 2 teaspoons garlic, minced (~2 cloves)
  • 2 cups yellow potatoes, diced into 1/4-1/2-inch pieces
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons chili powder
  • 1 1/4-1/2 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 4 cups vegetable broth
  • 1 14.5 ounce can fire roasted tomatoes
  • 1 tablespoon freshly squeezed lime juice
  • 2 14.5 ounce cans pinto beans, drained (no need to rinse)
  • 2 tablespoons fresh cilantro, finely chopped

Instructions

  1. Add oil to a large soup pot over medium heat. Add green onion, poblano pepper, celery, and garlic. Cook for 4-5 minutes, stirring often.
  2. Stir in potatoes, tomato paste, oregano, chili powder, 1 ½ teaspoon of salt, cumin, and coriander and continue cooking for 6-7 minutes. If it starts to dry out/burn, pour in about 1/4 cup vegetable broth to deglaze the pot.
  3. Pour in broth, fire roasted tomatoes and lime juice. Bring the soup to a boil. Cover and reduce heat to medium low. Simmer for 25 minutes.
  4. After 20 minutes, stir in the pinto beans and the cilantro. Continue cooking for 10 minutes. Taste and add up to an additional ¼ teaspoon of salt if desired.

Notes

Garnish: We love topping this soup with some tortilla strips, cheese and/or sour cream (vegan or regular), diced tomatoes, or avocado. A little extra fresh cilantro is also delicious!

Storage: Let soup cool to room temperature, then transfer to an airtight container and refrigerate for 5 days. Reheat in a small saucepan over medium heat.

Freezer storage: Let the soup cool completely, then transfer to a freezer safe container and freeze for up to 6 months. To reheat, let the soup thaw in the refrigerator overnight before gently reheating on the stove. 

Poblano pepper: These are pretty mild, but they add a touch of heat for a more flavorful soup. (Note: they are less spicy than jalapeño.) However, if you are super sensitive to spice, you may want to leave these out or even substitute with a green bell pepper. 

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 315
  • Sugar: 8.5 g
  • Sodium: 1438.8 mg
  • Fat: 9.6 g
  • Carbohydrates: 48.1 g
  • Fiber: 11.1 g
  • Protein: 9.9 g