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    Home » Recipes » Pinto Bean Soup with Chilli and Lime

    Pinto Bean Soup with Chilli and Lime

    Apr 20, 2021 by The Pesky Vegan | 2 Comments

    26 shares
    Jump to Recipe >

    This vegan pinto bean soup is a hearty and healthy recipe that's brimming with plant-based goodness. With a nice kick of chilli and lime to lift the other flavours, it's gluten-free, nut-free, dairy-free, high in protein, and very filling.

    Vegetarian Pinto Bean Soup with Chilli and Lime

    The final texture is something you have complete control over – make it smooth and creamy with a blender, chunky with a potato masher, or somewhere in between. This soup is filling enough as it is, but you can always make it stretch a little further with some tortillas or fresh bread.

    For more legume-based soups, check out my recipes for smoky butter bean soup, hearty black bean soup, and white bean soup with lemon and parsley.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Mexican Pinto Bean Soup with Chilli and Spring Onions

    Is this soup healthy?

    This pinto bean soup is a healthy and low-fat meal packed full of vitamins, fibre, and plant-based protein. The potatoes and beans also make it very filling, so there's no real need to bulk it out with sides such as fresh bread (unless you want to).

    In one serving of this recipe you’ll find:

    • Calories: 313 kcal
    • Fibre: 15 g (63% of RDA)
    • Vitamin C: 49 mg (59% of RDA)
    • Protein: 15 g (30% of RDA)

    What are pinto beans?

    Pinto beans – translating from Spanish as 'painted' or 'speckled' beans – are a common bean variety popular in Mexican and Tex-Mex cuisine, among others. They are often used in refried beans, chilli, and dishes such as burritos.

    Pinto Beans in Bowl Close-Up

    Making this soup with other beans

    Pinto beans have a nutty flavour and creamy texture that make them perfect for soup recipes and other similar dishes like vegan chilli. If you don't have pinto beans, you could use pretty much any bean variety you like – white beans such as cannellini (white kidney beans), haricot (navy beans) or butter beans (lima beans) are all good options.

    What you'll need

    This recipe uses an interesting combination of ingredients for a hearty and healthy soup that tastes great:

    • Pinto beans because it wouldn't be a good pinto bean soup without them
    • Potatoes and other veg to add flavour and texture
    • Seasonings in the form of cumin, smoked paprika, sage, and bay leaves
    • Chilli and lime for some heat and zing
    List of Ingredients to Make Pinto Bean Soup

    How to make pinto bean soup

    Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften (1).

    Once the veg is soft, stir in the garlic, chilli, and potatoes and cook for another 2-3 minutes (2).

    Recipe Process Shot - Frying the Veg and Aromatics

    After a few minutes, add the cumin, smoked paprika, and sage. Stir well and cook for another minute (3).

    Next, add the tomatoes, pinto beans, vegan stock, bay leaves, and nutritional yeast (4). Add a little water to the empty tomato can and swirl around before adding to the pan.

    Recipe Process Shot - Adding Spices and Pinto Beans

    Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for around 15 minutes or until the potatoes have softened (5).

    Once the potatoes are soft, stir in the lime zest and juice. Start with the juice of half a lime and work up from there to suit your taste.

    Turn off the heat, remove the bay leaves, and blitz using a hand blender (6).

    Recipe Process Shot - Cooking Pinto Bean Soup and Blending

    Blend the soup as much or as little as you want to get the desired consistency. You could also transfer to a larger, more powerful blender, or simply mash using a potato masher.

    Adjust the seasoning and serve.

    Serving suggestions

    I like to keep this soup simple with an additional squeeze of fresh lime juice and toppings such as chilli and sliced spring onions. Other toppings and serving suggestions include:

    • Fresh coriander (cilantro)
    • Crushed tortilla chips
    • Smoky tofu pancetta
    • Grated vegan cheese
    • A drizzle of homemade cashew cream
    • Fresh crusty bread
    • Avocado slices
    • A spoonful of pico de gallo
    Creamy Vegan Bean Soup Overhead

    Recipe FAQ

    How do you thicken pinto bean soup?

    Since this soup contains beans and potatoes, it will thicken naturally if you blend or mash it at the end of cooking. You can make it smooth and creamy with a blender, chunky with a potato masher, or somewhere in between.

    Can I make this soup with other beans?

    You could use pretty much any bean variety you like – creamy white beans such as cannellini (white kidney beans), haricot (navy beans) or butter beans (lima beans) are all good options.

    Can I use dried beans?

    If you want to make this soup with dried pinto beans, you'll first need to soak them in water overnight. You can then follow the recipe and cook for at least an hour until the beans are soft and creamy, adding extra liquid as necessary.

    Is this recipe gluten-free?

    If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You'll want to make sure that any additional toppings or sides are also gluten-free.

    How long will this soup keep?

    You can store this soup in the fridge for up to four days or freezer for up to six months.

    Variations and tips for pinto bean soup

    Vegan Pinto Bean Soup on Outside Table in Sunshine
    • Chilli: I used fresh red chillies with a medium heat. You could use hotter ones, or even dried varieties such as ancho. If you're unsure of the heat level, start small and add more to suit your taste.
    • Chilli powder: If using chilli powder, note that the heat and flavour will depend on the type you use.
    • Quantity: This recipe should provide around four servings, but you could always make it stretch further with more beans, veg, and stock (and a touch more of each seasoning).

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to receive a weekly newsletter with my latest recipes. Nice and simple. No pesky pestering. No spam (which wouldn’t be very vegan anyway).

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Smoky Butter Bean Soup
    • Hearty Black Bean Soup
    • Carrot and Ginger Soup
    • Vegan Scotch Broth (Scottish Barley Soup)
    • 15-Minute Tomato and Basil Soup
    • Red Lentil and Pepper Soup
    • Creamy Black Bean Curry
    • Sweet Potato and Black Bean Chilli

    You can also check out my full list of vegan soup recipes.

    Vegan Pinto Bean Soup Feature

    Pinto Bean Soup with Chilli and Lime

    The Pesky Vegan
    This vegan pinto bean soup with chilli and lime is a hearty and healthy recipe that's gluten-free, nut-free, dairy-free, and high in protein.
    5 from 1 vote
    Rate this Recipe Print Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Soup
    Cuisine Gluten-free, Mexican, Vegan
    Servings 4
    Calories 313 kcal

    Ingredients
     

    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 2 medium carrots, scrubbed and diced
    • 4 garlic cloves, finely chopped
    • 1-2 fresh chillies, finely sliced (or substitute 1 tablespoon chilli powder – see notes)
    • 2 medium potatoes, scrubbed and diced
    • 2 teaspoons ground cumin
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried sage
    • 1x 14 oz (400 g) tin tomatoes
    • 2x 14 oz (400 g) tins pinto beans, drained
    • 4 cups (1 litre) vegan stock
    • 2 bay leaves
    • 3 tablespoons nutritional yeast (optional)
    • Zest and juice of 1 lime (plus extra lime wedges, to serve)
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Heat the oil in a large saucepan on medium heat and add the onion and carrot. Season with salt and pepper and cook for 6-8 minutes, stirring now and then until the veg has started to soften.
    • Once the veg is soft, stir in the garlic, chilli, and potatoes and cook for another 2-3 minutes.
    • After a few minutes, add the cumin, smoked paprika, and sage. Stir well and cook for another minute.
    • Next, add the tomatoes, pinto beans, vegan stock, bay leaves, and nutritional yeast. Add a little water to the empty tomato can and swirl around before adding to the pan. Mix well, bring to a gentle simmer, then reduce the heat and cook on a low heat for around 15 minutes or until the potatoes have softened.
    • Once the potatoes are soft, stir in the lime zest and juice. Start with the juice of half a lime and work up from there to suit your taste.
    • Turn off the heat, remove the bay leaves, and blitz using a hand blender. Do this as much or as little as you want to get the desired consistency. You could also transfer to a larger, more powerful blender, or simply mash the soup with a potato masher.
    • Adjust the seasoning and serve with fresh lime wedges (see post above for more serving suggestions).
    Rate this recipe 👇

    Notes

    Chilli: I used fresh red chillies with a medium heat. You could use hotter ones, or even dried varieties such as ancho. If you're unsure of the heat level, start small and add more to suit your taste.
    Chilli powder: If using chilli powder, note that the heat and flavour will depend on the type you use.
    Other beans: While pinto beans are great in this recipe, you could use other creamy varieties such as cannellini (white kidney beans), haricot (navy beans) or butter beans (lima beans).
    Dried beans: If you want to make this soup with dried pinto beans, you'll first need to soak them in water overnight. You can then follow the recipe and cook for at least an hour until the beans are soft and creamy, adding extra liquid as necessary.
    Quantity: This recipe should provide around four servings, but you could always make it stretch further with more beans, veg, and stock (and a touch more of each seasoning).
    Gluten-free: If you need to ensure that this recipe is 100% gluten-free, use a vegan stock that is certified or labelled as such. You'll want to make sure that any additional toppings or sides are also gluten-free.
    Storage: Store this soup in the fridge for up to four days or freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • Kidney Bean Dip with Chilli and Lime
    • White Bean Soup with Lemon and Parsley
    • Vegan Scotch Broth (Scottish Barley Soup)
    • Easy Vegan Pea and Mint Soup
    • Lemony Butter Bean Stew
    • Vegan Cauliflower Cheese Soup
    • Sweet Potato and Black Bean Chilli
    • Vegan Mushroom and Tarragon Soup
     
    * The nutrition info below is for one serving, based on a total of four servings.

    Nutrition

    Calories: 313kcalCarbohydrates: 56gProtein: 15gFat: 5gSaturated Fat: 1gSodium: 855mgPotassium: 1318mgFiber: 15gSugar: 11gVitamin A: 5817IUVitamin C: 49mgCalcium: 153mgIron: 6mg
    Nutrition Facts
    Pinto Bean Soup with Chilli and Lime
    Amount Per Serving
    Calories 313 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Sodium 855mg37%
    Potassium 1318mg38%
    Carbohydrates 56g19%
    Fiber 15g63%
    Sugar 11g12%
    Protein 15g30%
    Vitamin A 5817IU116%
    Vitamin C 49mg59%
    Calcium 153mg15%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword pinto bean recipe, pinto bean vegetable soup, vegan bean soup
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Sandra

      May 08, 2021 at 8:54 pm

      5 stars
      Very yummy, will be making this again!

      Reply
      • The Pesky Vegan

        May 10, 2021 at 9:28 pm

        That's what we like to hear, thanks for the review!

        Reply

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