When the air feels crisp, and your body craves warmth, this Vegetable and Pinto Bean Soup steps in like an old friend with a comforting hug. It’s hearty yet healthy, a one-pot wonder that brings together earthy vegetables and creamy pinto beans in a medley of flavors that feel indulgent but support your wellness goals.
Research shows that legumes like pinto beans are rich in protein and fiber, which can promote satiety and aid weight loss—a major win for those looking to nourish themselves without compromising on flavor.
I first made this soup during a hectic week when cooking felt like another chore. With a fridge full of veggies on the verge of wilting, this recipe became my savior. It’s forgiving, adaptable, and endlessly satisfying.
The gentle simmering brings out the natural sweetness of the carrots, the savory depth of celery, and the creamy comfort of beans, all tied together with warm spices. Bonus: This soup is perfect for busy days or when you need something hearty and wholesome in a hurry.
What makes this recipe even more exciting is its flexibility—use what you have, tweak the spices, or load it up with seasonal veggies. One bite, and you’ll understand why this humble soup has become a staple in so many kitchens.
What’s So Great About This Dish?
- Packed with nutrients: Every bowl is a powerhouse of vitamins, fiber, and protein, making it as good for your body as it is for your taste buds.
- Super customizable: I’ve swapped out pinto beans for black beans and added sweet potatoes for a hint of sweetness, and it always turns out incredible.
- Budget-friendly: With simple, affordable ingredients, this soup stretches your dollars without sacrificing quality or taste.
- Meal-prep superstar: It reheats like a dream, making it perfect for lunches or quick dinners throughout the week.
- Weight-loss friendly: Its high fiber content keeps you full longer, supporting your goals while indulging your soup cravings.
Vegetable and Pinto Bean Soup Recipe
Equipment
- Saucepan
- Skillet
- Wooden spoon
- Soup Crocks
- Cutting board
- Blender or food processor
Ingredients
- 2 large carrots, chopped
- ½ tsp pepper
- ½ tsp salt
- 1 bay leaf
- ½ cup chopped onion
- ½ cup chopped celery
- 2 medium potatoes, chopped
- 1 olive oil
- 1 tbsp Better than Bouillon Vegetarian
- 1 tsp dried marjoram
- 45 oz canned pinto beans
- 1 tbsp smoke sauce
- 4 cups water
- 1 tsp garlic powder
- 1 tsp dried thyme
Instructions
- Heat a skillet over medium heat with a teaspoon of olive oil.
- Add chopped onions, celery, carrots, and potatoes, cooking until tender, about 10 minutes.
- Transfer the softened vegetables to a saucepan.
- Stir in the beans with their liquid, spices, and smoke sauce.
- Add bouillon and water, mix well, and top with a bay leaf.
- Cover and simmer for 30 to 40 minutes.
- Once cooked, remove the bay leaf and blend about half the soup before mixing it back to create a thick texture.
- Season with salt and pepper to taste and serve.
Notes
- If you want to make a creamier soup, blend more of the mixture.
- Serve with a squeeze of lemon juice for added brightness.
| Nutrition | Value |
| Calories | 238kcal |
| Carbohydrates | 45g |
| Fibre | 13g |
| Fat | 1g |
| Protein | 12g |
Variations That Will Help You Customize Your Dish!
- Add leafy greens – Stir in kale, spinach, or Swiss chard towards the end of cooking for added nutrients and color.
- Use different beans – Swap pinto beans for black beans, kidney beans, or chickpeas for a unique twist.
- Add grains – Include quinoa, barley, or rice to make the soup heartier and boost its fiber content.
- Spice it up – Experiment with smoked paprika, cumin, or chili powder to give your soup an extra kick.
- Make it creamy – Add a splash of coconut milk or heavy cream at the end of cooking for a rich, velvety texture.
