Pink Bean Soup
Warm, hearty, and packed with flavor, Pink Bean Soup is a delicious vegetarian comfort dish that combines creamy pink beans, aromatic vegetables, and bold spices like cumin and smoked paprika. Simmered to perfection in a savory vegetable broth with juicy diced tomatoes, this soup delivers a rustic, wholesome taste that's perfect for cozy nights. The addition of fresh parsley as a garnish brightens each bowl, while an optional blending step allows you to tailor the texture to your liking—chunky or slightly creamy. Ideal for meal prepping, this recipe is a nourishing way to enjoy plant-based protein, and pairs beautifully with crusty bread or a crisp side salad. Whether you’re seeking a one-pot dinner or a crowd-pleasing starter, Pink Bean Soup is a must-try for lovers of comforting, flavorful meals. Keywords: pink bean soup recipe, vegetarian soup, hearty bean soup, easy dinner ideas, plant-based meal, comfort food.
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Recipe Information
Ingredients
- 2 cups dried pink beans
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 stalks, diced celery stalks
- 2 medium, diced carrot
- 4 cloves, minced garlic cloves
- 1 bay leaf
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 0.25 cup, chopped (for garnish) fresh parsley
Instructions
Rinse the dried pink beans under cold water and sort out any debris. Place the beans in a large bowl, cover with water by 2 inches, and soak overnight (or for at least 8 hours). Drain and rinse before using.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Stir in the minced garlic, bay leaf, cumin powder, and smoked paprika. Cook for 1 minute, until the spices are fragrant.
Add the soaked and drained pink beans, diced tomatoes (with their juices), and vegetable broth to the pot. Stir to combine.
Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 60-75 minutes, or until the pink beans are tender.
Season the soup with salt and black pepper to taste. Remove and discard the bay leaf.
If desired, use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky for a more rustic feel.
Serve hot, garnished with freshly chopped parsley. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6663 mg | 290% | |
| Total Carbohydrate | 395.4 g | 144% | |
| Dietary Fiber | 100.7 g | 360% | |
| Total Sugars | 57.3 g | ||
| Protein | 121.3 g | 243% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 982 mg | 76% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 10870 mg | 231% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
