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Home » Salads and Soups » Vegetable Soup with Pinto Beans

Vegetable Soup with Pinto Beans

Published: Jan 29, 2021 · Modified: Oct 25, 2022

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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.

vegetable soup with pinto beans served in a large bowl garnished with parsley and lemon

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

chopped onion, 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.

sauteed onion, celery and carrot

3 – Add chopped garlic, red chili flakes, and Italian seasoning and saute for a minute.

garlic, italian seasoning and red chili flakesadded to the sauteed onion

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.

bell pepper, tomato and zucchini added to the sautéed onion herb mixture

5 – Add a bay leaf, vegetable broth, water, crushed black pepper and salt to taste. Scrape the bottom and mix all the ingredients.

water and vegetable broth added to the soup

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.

pinto beans being added to the vegetable 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.

hot chili garlic sauce being added to the vegetable pinto beans soup

9 – Turn off the stove, check for seasoning and serve hot.

vegetable soup with pinto beans served in a large bowl garnished with parsley and lemon

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 –

Can I freeze the soup?

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.

What can I serve the vegetable soup with?

You can serve the soup with croutons, garlic bread, pull apart bread or pan fried tofu.

How long does it stay fresh?

Up to 5 days in the refrigerator.

Can I replace pinto beans with any other beans?

Black beans or kidney beans can be used.

I don’t have vegetable broth?

Just use water, but simmer the soup for few more minutes.

More Soup Recipes –

Sweet Corn Vegetable Soup

Vegetarian Chili

Garden Vegetable Soup

If you tried this Vegetable Soup, don’t forget to give a star rating below.

For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram.

vegetable soup with pinto beans served in a large bowl garnished with parsley and lemon

Vegetable Soup with Pinto Beans

Vegetable Soup with Pinto Beans – hearty, nutritious and comforting soup made with simple pantry ingredients.
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: American, vegan
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4
Author: Madhavi

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.

Notes

Adjust the amount of water depending on how thick you like the soup.
If you don’t have vegetable broth, add water and simmer it for few more minutes.
For more flavor, adjust the seasoning.
To get Indian Flavors– skip Italian seasoning add add cumin powder and garam masala.
 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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