Warm up with a bowl of this comforting Vegan Slow Cooker Pinto Bean Soup. Made with wholesome ingredients like pinto beans, vegetables, and flavorful spices, this soup is both nutritious and delicious. It’s the perfect meal to cozy up with on a chilly day and is sure to satisfy your cravings for something hearty and filling.
This Vegan Slow Cooker Pinto Bean Soup is not only tasty but also packed with nutrients. Pinto beans are a great source of plant-based protein, fiber, and essential vitamins and minerals. The addition of vegetables like carrots, celery, and tomatoes adds even more flavor and nutrition to the soup.
I love making this soup for lunch or dinner, especially on busy days when I don’t have a lot of time to cook. It’s also great for meal prepping ahead of time. I remember enjoying a similar soup while traveling in Mexico, and it instantly became one of my favorite comfort foods. Now, I love recreating that same delicious flavor at home with this easy slow cooker recipe.
Cuisine: Mexican
Number of Servings: 6
Prep Time: 15 minutes
Cooking Time: 6-8 hours on low, 3-4 hours on high
Total Time: 6 hours 15 minutes – 8 hours 15 minutes
Ingredients:
- 2 cups dried pinto beans, rinsed and drained
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Equipment/Utensils Required:
- Slow cooker
- Cutting board
- Knife
- Wooden spoon
- Serving bowls
Instructions:
- In the slow cooker, combine the dried pinto beans, diced onion, diced carrots, diced celery, minced garlic, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beans are tender.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with fresh cilantro and lime wedges.
Nutritional Information (per serving):
- Calories: 250
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 13g
Vegan Slow Cooker Pinto Bean Soup
Equipment
- Slow cooker
- Cutting board
- Knife
- Wooden spoon
- Serving bowls
Ingredients
- 2 cups dried pinto beans rinsed and drained
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In the slow cooker, combine the dried pinto beans, diced onion, diced carrots, diced celery, minced garlic, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beans are tender.
- Taste and adjust seasoning with salt and pepper if necessary.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- Calories: 250
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 13g
