Smoky Pinto Bean and Potato Soup
Warm up with a bowl of Smoky Pinto Bean and Potato Soup, a hearty, plant-based recipe brimming with smoky, savory flavors and wholesome ingredients. This comforting soup features tender chunks of russet potatoes, protein-packed pinto beans, and a fragrant blend of smoked paprika, cumin, and oregano, creating a depth of flavor that will tantalize your taste buds. Simmered in a rich vegetable broth with a touch of tomato paste, it strikes the perfect balance between creamy and chunky—ideal for those cold-weather days. Ready in under an hour, this vegetarian soup is easy to prepare and perfect for meal prepping. Garnish with fresh parsley and pair it with crusty bread for an irresistibly satisfying, healthy dinner. Whether you're looking for a nutritious weeknight meal or something cozy to share, this smoky potato and bean soup is sure to hit the spot.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoons Red pepper flakes (optional)
- 3 medium Russet potatoes, peeled and diced into 1/2-inch chunks
- 4 cups Cooked or canned pinto beans, drained and rinsed
- 6 cups Vegetable broth
- 2 tablespoons Tomato paste
- 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 5-7 minutes until softened and translucent.
Stir in the minced garlic, smoked paprika, cumin, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
Add the diced potatoes to the pot, stirring to coat them with the spice mixture.
Stir in the pinto beans, vegetable broth, and tomato paste. Mix well to combine.
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the potatoes are tender.
Season the soup with salt and black pepper, adjusting to taste.
If desired, use an immersion blender to partially blend the soup for a creamier texture, leaving some chunks intact.
Ladle the soup into bowls and garnish with fresh parsley, if desired.
Serve hot with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7523 mg | 327% | |
| Total Carbohydrate | 386.4 g | 141% | |
| Dietary Fiber | 86.9 g | 310% | |
| Total Sugars | 37.7 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 747 mg | 57% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 8716 mg | 185% | |
*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.
