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This image shows a hearty vegetable and pinto bean soup served in a white bowl, enriched with tender potatoes, beans, and carrots, and garnished with fresh thyme leaves for an aromatic finish.

Vegetable and Pinto Bean Soup Recipe

This hearty Vegetable and Pinto Bean Soup is packed with vibrant vegetables, tender pinto beans, and smoky flavors. It’s perfect for a cozy weeknight dinner, offering both nutrition and comfort. Serve with cornbread for a satisfying, warming meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8 people
Calories 238 kcal

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.
    This image shows a skillet with oil being heated, the first step in preparing a flavorful vegetable and pinto bean soup.
  • Add chopped onions, celery, carrots, and potatoes, cooking until tender, about 10 minutes.
    This image shows diced carrots, onions, and potatoes being sautéed in a skillet, releasing their natural sweetness and forming the base of the vegetable and pinto bean soup.
  • Transfer the softened vegetables to a saucepan.
    This image shows sautéed vegetables being carefully transferred from a skillet to a saucepan, preparing them for the addition of beans and broth.
  • Stir in the beans with their liquid, spices, and smoke sauce.
    This image shows beans being added to a pot along with a medley of vibrant spices, enhancing the soup with rich flavors and hearty textures.
  • Add bouillon and water, mix well, and top with a bay leaf.
    This image shows a bouillon cube being dissolved in water to create a flavorful broth for the vegetable and pinto bean soup.
  • Cover and simmer for 30 to 40 minutes.
    This image shows the vegetable and pinto bean soup simmering gently in a saucepan, allowing the flavors of potatoes, beans, and spices to meld together.
  • Once cooked, remove the bay leaf and blend about half the soup before mixing it back to create a thick texture.
    This image shows half of the soup being blended in a mixer, creating a smooth texture while preserving the hearty chunks of vegetables and beans.
  • Season with salt and pepper to taste and serve.
    This image shows a steaming bowl of vegetable and pinto bean soup, garnished with fresh thyme leaves, ready to be enjoyed as a comforting meal.

Notes

  • If you want to make a creamier soup, blend more of the mixture.
  • Serve with a squeeze of lemon juice for added brightness.