Vegetable Soup with Pinto Beans – hearty, nutritious and comforting soup made with simple pantry ingredients.
Easily customizable, this one pot soup makes for a prefect meal to enjoy on a cold winter day.
About this recipe
This Vegetable and Pinto Bean Soup is loaded with fresh veggies and is full of flavor. The soup is really versatile and you can pretty much add any veggies you have at home.
Whether its a cold day or some one is under the weather, a warm bowl of soup will surely brighten their day.
Serve it with home made garlic bread and enjoy this tasty soup at the comfort of your home.
This Vegetable Pinto Bean Soup is
- hearty and comforting
- one pot meal
- perfect meal to enjoy on a cold day
- make a batch and enjoy it all week
- freezes beautifully
Step by Step Instructions-
1- Prep the veggie- onion, celery, carrot, bell pepper, zucchini and tomato
2 – Heat oil in a heavy bottom pot, and add one sprig rosemary (optional), celery, onion and carrot. Saute on medium-high flame until soft and golden brown.
3 – Add chopped garlic, red chili flakes, and Italian seasoning and saute for a minute.
4 – Add the bell pepper, zucchini, tomato, pinch of salt and tomato paste. Cook for 3-4 minutes. If using the rosemary, remove it now.
5 – Add a bay leaf, vegetable broth, water, crushed black pepper and salt to taste. Scrape the bottom and mix all the ingredients.
6 – Bring it to a boil and reduce the heat to medium and simmer for 15 minutes. If you like the soup slightly thick, you can add one teaspoon of corn flour mixed with little water. Cook for another 5 minutes, corn flour will thicken the soup.
7- Add the washed and drained pinto beans to the soup.
8 – Add some hot sauce or sambal oelek or chili garlic sauce and simmer for 3-4 minutes. Finally add parsley and a squeeze of lime/lemon juice.
9 – Turn off the stove, check for seasoning and serve hot.
Serving suggestions – You can serve the soup with croutons, garlic bread, pull apart bread or pan fried tofu.
Spice Variations –
To make it Indian – skip Italian seasoning and add cumin powder and garam masala or curry powder.
You can also use fresh or dry basil and thyme.
Herb de Provence will also add more flavor to the soup.
Frequently Asked Questions –
Yes, let the soup come to room temperature. Transfer the soup to a air tight container and freeze for up to 2 months. Thaw it over night in the refrigerator or heat it up in the stove top or microwave.
You can serve the soup with croutons, garlic bread, pull apart bread or pan fried tofu.
Up to 5 days in the refrigerator.
Black beans or kidney beans can be used.
Just use water, but simmer the soup for few more minutes.
More Soup Recipes –
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Vegetable Soup with Pinto Beans
Ingredients
- 3 stalks celery, diced small
- 1 onion, diced small
- 2 medium carrots, diced small
- 1 small red bell pepper, diced
- 1 zucchini, diced
- 1 large tomato, chopped
- 1 can pinto beans ( 15 oz) washed and drained
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 bay leaf
- 2 teaspoons Italian seasoning
- 1 teaspoon crushed red chili flakes
- ½ teaspoon crushed black pepper
- 1 teaspoon chili garlic sauce or to taste
- 1 teaspoon corn flour (optional)
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 2 cups water
- ¼ cup parsely, finely chopped
- Lemon juice to taste
Instructions
- Heat oil in a heavy bottom pot, and add one sprig rosemary (optional), celery, onion and carrot. Saute on medium-high flame until soft and golden brown.
- Add chopped garlic, red chili flakes, and Italian seasoning and saute for a minute
- Add the bell pepper, zucchini, tomato, pinch of salt and tomato paste. Cook for 3-4 minutes. If using the rosemary, remove it now.
- Add a bay leaf, vegetable broth, water, crushed black pepper and salt to taste. Scrape the bottom and mix all the ingredients.
- Bring it to a boil and reduce the heat to low-medium and simmer for about 15 minutes. After the soup is simmered for 15 minutes, you can add one teaspoon of corn flour mixed with little water to the soup. Cook for another 5 minutes. Corn flour will thicken the soup.
- Add the washed and drained pinto beans to the soup.
- Add some hot sauce or sambal oelek or chili garlic sauce and simmer for 3-4 minutes. Finally add parsley and a squeeze of lime juice.
- Discard the bay leaf and serve it hot.
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