Potato Pinto Bean Soup
Warm up with a comforting bowl of Potato Pinto Bean Soup, a hearty and wholesome recipe that’s packed with flavor and nutrition. This easy-to-make soup combines creamy russet potatoes, tender pinto beans, and a medley of vegetables like carrots, celery, and onion, all simmered in a fragrant vegetable broth seasoned with thyme, cumin, and smoked paprika. Perfectly versatile, the soup can be left chunky for a rustic feel or blended for a smoother texture. Ready in just one hour and made with pantry-friendly ingredients, this cozy dish is ideal for weeknight dinners or meal prep. Garnish with fresh parsley for a burst of color and freshness, and enjoy a filling, plant-based meal that’s both satisfying and delicious! Keywords: potato pinto bean soup, hearty vegetarian soup, easy weeknight dinner, plant-based recipe, nutritious comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium russet potatoes, peeled and diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 2 cups pinto beans, cooked or canned (rinsed and drained)
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced potatoes, carrots, and celery to the pot. Stir to coat the vegetables in the oil and cook for 5 minutes to slightly soften them.
Pour in the vegetable broth and add the cooked pinto beans. Stir well.
Add the dried thyme, ground cumin, smoked paprika, bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the vegetables are tender and the flavors have melded.
Remove the bay leaf from the pot and discard.
Use an immersion blender to slightly blend the soup for a thicker consistency, or leave it chunky if preferred.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6808 mg | 296% | |
| Total Carbohydrate | 376.3 g | 137% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 42.0 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 26.6 mg | 148% | |
| Potassium | 9119 mg | 194% | |
*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.
