Quick Vegan Pinto Bean Soup

Name: Quick Vegan Pinto Bean Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon olive oil; ¼ cup white onion (diced); 1 small zucchini (diced); 1 carrot (diced); 2 green onions (diced); 1 clove garlic (minced); 1 (13.5 ounce) can full-fat coconut milk; 2 cups vegetable broth; 1 (15 ounce) can pinto beans (drained and rinsed); ½ lemon (juiced); ¼ teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon cumin; ¼ cup cilantro (diced)

by Kaileigh Gaffney on Dec 1, 2022 (updated Mar 30, 2023) 2 comments

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5 stars (2 ratings)

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A bowl of Quick Vegan Pinto Bean Soup. Another bowl of soup sits off to the side and some spoons.

This Quick Vegan Pinto Bean Soup is a spin off of my Vegan Creamy White Bean Asparagus Soup and is just as delicious and easy to make! Ready in just 20 minutes, this Pinto Bean Soup is a perfect weeknight family meal, especially during the colder months!

Why You’ll Love This Quick Vegan Pinto Bean Soup

Quick. This soup only takes 20 minutes to make!

Creamy. Though it’s a vegan soup, the coconut milk makes it nice and creamy!

Customizable. You can blend the soup for little ones or you can swap veggies for other preferred ones.

A side view of a bowl of pinto bean soup with another bowl behind it too. Some chips and lemon wedges sit on top of a cutting board.

Vegan Pinto Bean Soup Ingredients

Olive oil

White onion

Zucchini

Carrot

Green onions

Garlic

Full-fat coconut milk

Vegetable broth

Pinto beans

Lemon juice

Dried oregano

Salt

Cumin

Cilantro

How to Make Quick Vegan Pinto Bean Soup

STEP 1

In a large pot, saute onions, zucchini, carrots, green onion, and garlic in olive oil for about five minutes.

STEP 2

Add the remaining ingredients and stir well.

STEP 3

Bring to a boil. Then, reduce the heat and simmer for 5-10 minutes.

A bowl of vegan pinto bean soup with two spoons next to it and some chopped carrots and zucchini. Another bowl of soup sits next to the main bowl as well as some chips and lemon wedges.

What to Serve With Pinto Bean Soup

– Quesadillas

– Grilled cheese sandwiches

– Paratha (we like the frozen kind from Trader Joe’s!)

– Chips

– Loaf of bread

– Side salad

– If you eat meat, shredded rotisserie chicken

How to Store This Vegan Pinto Bean Soup Recipe

Fridge. Store leftovers in the fridge for 3-4 days.

Freezer. Allow the soup to cool completely and then transfer the soup to an air-tight freezer-safe container. I love to use Soupercubes trays to freeze soup! Store the soup in the freezer for up to 3 months. When you’re ready to use the soup, thaw it in the fridge overnight and reheat. If you don’t have time to thaw it, you can immerse the freezer container in warm water until it’s mostly thawed. Alternatively, you can pop the frozen soup directly into a large pot and heat over medium-low heat until heated through.

More Cozy Soup Recipes to Try!

Tuscan White Bean and Kale Soup With Lentils

Vegan Creamy White Bean Asparagus Soup

Creamy Vegan Potato Soup

Cauliflower Potato Curry With Chickpeas

5 stars (2 ratings)