Diane’s Hearty Pinto Bean Soup: Vegan & Gluten Free

This vegan and gluten-free soup is absolutely delicious, packed with flavors, and super quick and easy to make—perfect for busy weekdays!

I got this recipe from Diane, one of John’s high school classmates. This vegan and gluten-free soup is incredibly easy to make, full of flavor, and loaded with nutrients. It’s the perfect weeknight dinner—ready in under 30 minutes and costs less than $20!

This recipe has been adapted from Elavegan. Thanks, Diane! ❤️

Note:

• If you don’t need to stick to a vegan diet, you can serve with queso fresco, mozzarella, or ricotta.

• You can use other beans as well! I’ve tried garbanzo, navy, and cannellini beans in the past, and they all make great substitutes if you’d like to switch things up.

Serve 4

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Ingredients

• 1 tbsp olive oil

• 1 medium onion, chopped

• 1 14-oz ROTEL fire-roasted tomatoes and green chili

• 2~3 garlic cloves minced

• 1 carrots, peeled and diced (about 2C)

• 1 potato, peeled and diced (about 2C)

• 1 tsp dried oregano

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp smoked paprika

• a pinch of red pepper flakes

• 1~2 bay leaves

• 3C vegetable broth

• 2 14-oz pinto beans, drained and rinsed

• Salt and pepper to taste

• 1 lime, wedged

• green onions or cilantro for garnish

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Instructions

1. Heat oil in a Dutch oven or a large pot over medium heat. Add onion and sauté for about 4~5 minutes, or until softened.

   

2. Add tomatoes, garlic, carrots, potato, and spices. Cook for 2-3 minutes, or until fragrant. Add vegetable broth and bay leaves. Bring to a boil over high heat, then reduce the heat to medium~low and simmer, covered, for about 10-15 minutes.

   

3. Add pinto beans and cook for another 10 minutes, or until the vegetables are softened, stirring occasionally.

   

4. Transfer about half of the soup into a large bowl and puree with an immersion blender. Return the puree to the Dutch oven and stir to combine. Taste and adjust the seasoning with salt and pepper, as needed. (Note: You can add more broth to reach your desired consistency.)

   

5. Serve in a bowl and squeeze lime juice over the soup. Garnish with green onions or cilantro.

   

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