Best 3 Pinto Bean Soup Vegetarian Recipes

PINTO BEAN SOUP

Pinto Bean Soup image

A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni.

Provided by MizzNezz

Categories Beans

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces pinto beans
4 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/4 teaspoon marjoram
1/4 teaspoon thyme

Steps:

Rinse beans and sort for stones.
Soak beans in enough water to cover overnight.
Drain off water.
In skillet, brown bacon.
Add onion and celery, stir.
Add spices.
Add this mixture to drained beans.
Pour enough water to reach within 3 inches of top of pot.
Bring to a boil.
Simmer for 4-5 hours, stirring occasionally.
When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.

Nutrition Facts : Calories 65.5, Fat 2, SaturatedFat 0.7, Cholesterol 2.7, Sodium 330, Carbohydrate 9, Fiber 2.9, Sugar 0.7, Protein 3.2

PINTO BEAN SOUP

Pinto Bean Soup image

This pinto bean soup is deliciously thick and creamy! With just a few simple pantry staples, you can enjoy a bowl of this homemade soup in no time!

Provided by Liz Thomson

Categories Dinner

Time 35m

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1 teaspoon cumin
2 cups vegetable broth
1 15oz can fire roasted tomatoes
2 15oz cans pinto beans, rinsed and drained
Salt to taste
2 tablespoons lime juice
Toppings: diced jalapeño, diced tomatoes, chopped cilantro or crushed tortilla chips.

Steps:

In a large saucepan, heat the olive oil over medium heat for 1 minute.
Add the onion and stir to coat. Continue to cook over medium heat for 5 minutes, stirring occasionally.
Add the garlic and cumin and continue to cook for 1 minute.
Add the vegetable broth, tomatoes, and pinto beans and bring to a boil.
Reduce to a simmer and continue to cook for 15 minutes.
Using an immersion blender, blend the soup until you've reached your desired consistency. I like to leave it a little bit chunky. Alternatively, if you don't have an immersion blender you can transfer 3 cups of soup to a blender and blend until smooth. Be careful when transferring hot liquid and be sure to allow steam to escape from the blender.
Add salt and lime juice, then divide into bowls.
Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.

Nutrition Facts : ServingSize 1 cup, Calories 193 calories, Sugar 3.3 g, Sodium 667.2 mg, Fat 2.4 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 34.1 g, Fiber 10.7 g, Protein 9.9 g, Cholesterol 0 mg

VEGAN SLOW-COOKER PINTO BEANS

Vegan Slow-Cooker Pinto Beans image

I made these when the kids asked for Mexican food. They were delicious - served with Veggie Fajitas. I think this recipe would work well with almost any kind of beans.

Provided by Ex-Pat Mama

Categories Beans

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

350 g pinto beans, dry
2 tablespoons cumin
1 teaspoon dried chili pepper flakes (to taste)
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
2 teaspoons salt
2 tablespoons olive oil
1 large onion, diced
1 medium tomatoes, diced
3 garlic cloves, minced
1 bunch cilantro, chopped
5 cups water

Steps:

Spray the slow-cooker with cooking spray. Rinse and sort the beans, add to the prepared slow-cooker.
Add all the spices and the olive oil to the beans. Stir until every bean is coated with the spice mixture.
Add the onion, tomato, garlic and cilantro to the beans. Mix thoroughly.
Pour the water over all. Cook on high for 5-7 hours - stirring occasionally.