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.
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.