Quick Vegan Pinto Bean Soup
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This Quick Vegan Pinto Bean Soup is a spin off of my Vegan Creamy White Bean Asparagus Soup and is just as delicious and easy to make! Ready in just 20 minutes, this Pinto Bean Soup is a perfect weeknight family meal, especially during the colder months!
Why You’ll Love This Quick Vegan Pinto Bean Soup
Quick. This soup only takes 20 minutes to make!
Creamy. Though it’s a vegan soup, the coconut milk makes it nice and creamy!
Customizable. You can blend the soup for little ones or you can swap veggies for other preferred ones.
Vegan Pinto Bean Soup Ingredients
Olive oil
White onion
Zucchini
Carrot
Green onions
Garlic
Full-fat coconut milk
Vegetable broth
Pinto beans
Lemon juice
Dried oregano
Salt
Cumin
Cilantro
How to Make Quick Vegan Pinto Bean Soup
STEP 1
In a large pot, saute onions, zucchini, carrots, green onion, and garlic in olive oil for about five minutes.
STEP 2
Add the remaining ingredients and stir well.
STEP 3
Bring to a boil. Then, reduce the heat and simmer for 5-10 minutes.
What to Serve With Pinto Bean Soup
– Quesadillas
– Grilled cheese sandwiches
– Paratha (we like the frozen kind from Trader Joe’s!)
– Chips
– Loaf of bread
– Side salad
– If you eat meat, shredded rotisserie chicken
How to Store This Vegan Pinto Bean Soup Recipe
Fridge. Store leftovers in the fridge for 3-4 days.
Freezer. Allow the soup to cool completely and then transfer the soup to an air-tight freezer-safe container. I love to use Soupercubes trays to freeze soup! Store the soup in the freezer for up to 3 months. When you’re ready to use the soup, thaw it in the fridge overnight and reheat. If you don’t have time to thaw it, you can immerse the freezer container in warm water until it’s mostly thawed. Alternatively, you can pop the frozen soup directly into a large pot and heat over medium-low heat until heated through.
More Cozy Soup Recipes to Try!
Tuscan White Bean and Kale Soup With Lentils
Vegan Creamy White Bean Asparagus Soup
Cauliflower Potato Curry With Chickpeas
Quick Vegan Pinto Bean Soup
Ingredients
- 1 tablespoon olive oil
- ¼ cup white onion , diced
- 1 small zucchini , diced
- 1 carrot , diced
- 2 green onions , diced
- 1 clove garlic , minced
- 1 (13.5 ounce) can full-fat coconut milk
- 2 cups vegetable broth
- 1 (15 ounce) can pinto beans , drained and rinsed
- ½ lemon , juiced
- ¼ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon cumin
- ¼ cup cilantro , diced
Instructions
- In a large pot, saute onions, zucchini, carrots, green onions, and garlic in olive oil for 5 minutes.
- Add remaining ingredients and stir well.
- Bring to a boil and reduce heat to simmer for 5-10 minutes.