Pinto Bean Soup Recipe (Easy, Vegetarian)

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I make this chunky and hearty pinto bean soup using pinto beans, carrots, and celery for a flavorful and filling one-pot meal. It comes together in about 50 minutes, packed with vegetables, herbs, and pasta for extra texture and nutrition.

I love cooking with beans because they are nutritional powerhouses, full of protein, complex carbs, vitamins, and antioxidants. My pinto bean soup is thick, flavorful, and topped with al dente pasta and melted cheese. If you like hearty, plant-based soups, you might also enjoy my vegan baked potato soup for another comforting and filling meal.

In my house we enjoy all kinds of soups, and we basically eat them all year round. One of our favorites is my Italian chickpea soup. So coming up with this pinto bean soup was not hard at all. I wanted a vegetarian, gluten-free option that was filling, packed with vegetables, and perfect for a busy weeknight dinner. So here I am sharing it with you!

🥘 Ingredients

These are the ingredients I use to make my chunky and hearty pinto bean soup flavorful and plant-based.

Pinto Beans: I use cook pinto beans as the star of this recipe. If I do not have pinto beans, I sometimes use white beans instead and it works well.

Extra virgin olive oil: I use extra virgin olive oil for sautéing and to add healthy fats to the soup.

Herbs and spices: I use garlic, parsley, rosemary, sea salt, and black pepper to give this vegetarian soup its rich flavor. If I do not have fresh garlic, I use garlic powder. I sometimes add a touch of cayenne pepper or hot sauce for an extra kick.

Red Onion, Tomatoes, Carrots and Celery: I use these vegetables to create a flavorful base for the soup. If I do not have red onion, I use yellow onion instead.

Vegetable Broth: I use vegetable broth instead of chicken or beef broth to keep the soup plant-based while still full of flavor.

Pasta: I sometimes add pasta for extra texture and whole grains. I also like using lentil or chickpea pasta when I want more protein in the soup.

Cheese: I top the soup with a little cheese for extra flavor. This is optional, but it makes the soup even more satisfying.

🔪 How To Make

Making this healthy pinto bean soup is so easy when you follow my instructions below.

Prepare the Aromatics: I chop all of my ingredients, including onions, carrots, celery, and herbs. I warm olive oil in a large pot over medium-high heat, then add the onions, carrots, celery, rosemary, and garlic. I cook for 2 to 3 minutes, lower the heat to medium, and continue cooking for another 7 to 8 minutes until the onions are softened and beginning to caramelize.

Add Ingredients and Simmer: I add the parsley, beans, tomatoes, salt, pepper, and vegetable stock to the pot. I bring it to a boil, then lower the heat and let it simmer for about 30 minutes until the beans are tender.

Cook the Pasta: While the soup is simmering, I cook my pasta until it is al dente. I drain it and set it aside until I am ready to add it to the soup.

Blend the Soup: I partially blend the soup with an immersion blender until it is chunky but not completely smooth. Sometimes I transfer 1/2 of the soup to a regular blender or food processor, making sure it has cooled slightly first to prevent it from splattering.

Serve the Soup: I divide the soup into bowls and add 1 to 2 tablespoons of cooked pasta and 1 to 2 tablespoons of parmesan cheese to each. I dig in and enjoy the hearty flavors.

How Do You Cook Dry Pinto Beans

I can cook pinto beans on the stovetop or in the Instant Pot. I usually prefer the Instant Pot because it’s the easiest method for me and gives me the fastest cooking time.

To cook on the stove top

Rinse the Beans: I rinse my beans and remove any that do not look good.

Soak Overnight: I soak the beans overnight in a large bowl covered with 2 inches of water.

Drain and Rinse: I drain the beans and give them another rinse before cooking.

Simmer the Beans: I place the beans in a saucepan and cover them with 2 inches of water or stock. I simmer them over medium heat for 2 to 3 hours or until they are tender.

To cook in the Instant Pot

Prepare the Beans: I rinse my beans carefully and remove any debris. Soaking is optional, but if I soak them it reduces the cook time. These instructions are for unsoaked beans.

Add Water and Beans: I put 5 cups of water and 1 pound of dry, unsoaked beans into my Instant Pot.

Seal the Pot: I close the Instant Pot lid and turn the steam release valve to the sealing position.

Pressure Cook: I cook the beans on high pressure for 30 minutes, let them naturally release for 15 minutes, and then quickly release any remaining pressure. I open the Instant Pot and enjoy the perfectly cooked beans.

📖 Variations

These are a few ways I like to change up my pinto bean soup to add extra flavor, texture, and nutrition.

Tomato Basil Blend: I stir in 1 cup crushed tomatoes and 1 tablespoon chopped fresh basil. This creates a bright, fresh flavor that complements the beans and broth.

Spiced Lentil Add: I include 1/2 cup red lentils with the pinto beans. The lentils thicken the soup slightly and add extra protein and fiber for a more robust meal.

Smoky Chipotle Kick: I add 1 teaspoon chipotle powder and 1 diced smoked jalapeno to the soup. It adds a smoky, slightly spicy flavor that enhances the pinto beans.

🍽 Serving Suggestions

I like to serve this pinto bean soup with a slice of my homemade buckwheat bread or a piece of my vegan garlic bread for my family. The bread adds a slightly sweet, tender contrast and gives a crisp, flavorful bite that pairs perfectly with the hearty beans and vegetables.

For a lighter option, my kids and I enjoy pairing the soup with my Greek salad or my roasted cauliflower salad. The fresh vegetables, beans, and dressing balance the richness of the soup and create a complete, satisfying meal for the whole family.

🧊 Storage Directions

Refrigeration: I let the soup cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days. I find it tastes even better the next day as the flavors have more time to meld.

Freezing: I let the soup cool, then transfer it to a freezer-safe container and freeze for up to 3 months. When I am ready to eat it, I thaw it in the fridge overnight.

Reheating: I warm the soup on the stovetop or in the microwave, stirring occasionally. If it has thickened in the fridge or freezer, I add a splash of water or broth to loosen it.

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