Creamy Pinto Bean & Veggie Soup
This hearty and healthy Creamy Pinto Bean & Veggie Soup is a comforting meal, perfect for chilly days. It's packed with protein and vegetables, with a naturally creamy texture achieved by blending some of the beans.
For 6 servings
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
Stir in minced garlic, chopped red bell pepper, ground cumin, chili powder, and dried oregano. Cook for another 1-2 minutes, stirring constantly, until fragrant.
Add one can of pinto beans (undrained) and the second can of pinto beans (rinsed and drained) to the pot. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a gentle simmer.
Reduce heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the vegetables are very tender and the flavors have melded.
Carefully remove and discard the bay leaf. Using an immersion blender, blend about half of the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer about 2-3 cups of the soup to a regular blender, blend until smooth, then return it to the pot.
Stir the blended portion back into the remaining soup. Taste and adjust seasoning with salt and black pepper as needed.
Ladle the creamy pinto bean soup into bowls. Garnish generously with fresh chopped cilantro and serve immediately with a lime wedge for squeezing.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra depth of flavor, roast the carrots and bell pepper before adding them to the soup. This caramelizes their natural sugars.
- 2If you prefer a thicker soup, you can blend more than half of the soup. For a chunkier texture, blend less.
- 3This soup freezes beautifully! Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- 4To add a smoky note, include 1/2 teaspoon of smoked paprika along with the other spices.
Adapt it for your goals.
Protein Boost
Add cooked diced chicken or turkey, or stir in 1 cup of cooked quinoa or farro for an even heartier meal.
Spice LevelSpice Level
For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño along with the bell pepper.
Vegetable VarietyVegetable Variety
Incorporate other vegetables like diced zucchini, corn, or a handful of fresh spinach during the last 5 minutes of simmering.
Why this is on our healthy list.
Rich in Fiber
Pinto beans and vegetables are excellent sources of dietary fiber, promoting digestive health, satiety, and helping to regulate blood sugar levels.
Plant-Based Protein
Pinto beans provide a significant amount of plant-based protein, essential for muscle repair, growth, and overall body function, making this soup very satisfying.
Nutrient-Dense
Packed with a variety of vegetables like carrots, celery, and bell pepper, this soup delivers a wide array of vitamins (A, C, K), minerals, and antioxidants, supporting immune health and reducing inflammation.
Frequently asked questions
Yes, you can! You'll need about 1 cup of dried pinto beans, soaked overnight and then cooked until tender (about 1.5-2 hours) before adding them to the soup in place of the canned beans. Adjust cooking time accordingly.
