There’s something about the aroma of a simmering soup in a crockpot that feels like a warm hug on a chilly day—like when your favorite sweater wraps around you just right. This easy crockpot pinto bean soup, with its hearty beans and rich flavors, is like a reliable friend in the kitchen—always ready to comfort and satisfy. I mean, who doesn’t love a meal that practically cooks itself while you dance around to your favorite tunes or binge-watch the latest series?
Steps
- Begin by heating oil in a large pot over medium-high heat. Once the oil is hot, add diced onion and sauté for 4-5 minutes, stirring frequently, until it softens and becomes translucent.
- Add roasted tomatoes, minced garlic, diced carrots, potato, and spices to the pot. Cook everything together for 1-2 minutes until fragrant, then pour in the vegetable broth and add bay leaves if using.
- Bring the mixture to a boil, then lower the heat and let it simmer with a lid on for 10-15 minutes. Add the drained and rinsed pinto beans and continue cooking for another 10 minutes, stirring occasionally, until the vegetables are tender.
- Turn off the heat and decide on the soup’s texture. For a chunkier stew, leave it as is, or use an immersion blender to partially or fully blend the soup. Alternatively, transfer half of the soup to a blender, puree, and return it to the pot.
- Taste the soup and adjust seasonings as needed, adding more salt, pepper, or spices. If the soup is too thick, add extra vegetable broth or water. Serve immediately, garnished with fresh herbs and lime wedges if desired.
Ingredients
- inspired pinto bean soup recipe:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 (14 oz) can fire-roasted tomatoes
- 3 garlic cloves, minced
- 2 small carrots (150 g), peeled and diced
- 1 medium potato (135 g), peeled and diced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Red pepper flakes, to taste
- 2 bay leaves (optional)
- 2 cups vegetable broth
- 2 (14 oz) cans pinto beans, drained and rinsed
- Salt and pepper, to taste
FAQ
- Can I use dried pinto beans instead of canned beans for this soup?
- Yes, you can use dried pinto beans, but they need to be cooked before adding them to the soup. To save time, consider cooking them in advance or using an Instant Pot.
- What can I use as a substitute for fire-roasted tomatoes?
- If you don’t have fire-roasted tomatoes, you can roast fresh tomatoes in the oven with a drizzle of olive oil at 450 degrees Fahrenheit for about 30 minutes, or use a regular can of tomatoes as an alternative.
- How can I adjust the spiciness of the soup?
- To alter the spice level, you can add more or less red pepper flakes. Additionally, consider using ancho chili powder for a sweet and smoky flavor or regular chili powder for more heat.
- What are some serving suggestions for this pinto bean soup?
- This soup can be served with fresh herbs like cilantro or parsley, and lime wedges. You might also enjoy it with gluten-free bread, bread rolls, or cornbread. For added flavor, top with sliced jalapeños, hot sauce, or a dollop of vegan sour cream and salsa.
- How should I store leftovers of the soup?
- Leftovers can be kept in an airtight container in the fridge for 3-4 days. If the soup thickens during storage, simply add a little water when reheating. You can also freeze the soup, although the texture may change slightly upon thawing.
Tips
- To enhance the soup’s texture, consider blending a portion of it. You can use an immersion blender to partially puree the soup, or transfer some of it to a blender and return it to the pot after blending.
- For a quicker cooking process, use canned beans and pre-cook the carrots and potatoes in the microwave for 1-2 minutes with a splash of water to soften them slightly before adding them to the soup.
- Experiment with the spice level to suit your taste by adding ancho chili powder for a sweet and smoky flavor, or regular chili powder for a classic heat.
- Garnish the soup with fresh herbs like cilantro or parsley and lime wedges for added freshness and flavor. You can also top the soup with sliced jalapeños, vegan cheese, or a dollop of vegan sour cream for extra flair.
Equipment
- Immersion Blender – for blending the soup to the desired consistency.
- Large Pot – necessary for cooking the soup.
- Slow Cooker/Crock-Pot (optional) – if one prefers to cook the soup using this method.
- Can Opener – for opening canned tomatoes and pinto beans.
