VEGAN Pinto Bean SOUP | Hearty and Delicious | Filling Vegan Freezer Meal | Vegetarian Soup

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley and green onions provide fresh flavor at a lower cost.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower price.

Soak 1.5 cups of dried pinto beans overnight in water, then replace the water and boil for a couple of hours until soft.

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add 1 small yellow onion (pre-diced) and cook until softened.

Add 3 diced carrots and 3 minced cloves of garlic; cook for longer than the recommended time until carrots are soft.

Stir in 3 tablespoons of flour and mix well.

Add 1 teaspoon of dried thyme, 0.5 teaspoon of dried oregano, 0.5 teaspoon of mustard powder, and 0.5 teaspoon of black pepper; mix well.

Add 1 teaspoon of hot sauce and 1 teaspoon of Worcestershire sauce; stir to combine.

Add 2 cans of drained pinto beans and stir everything together.

Pour in 6 cups of vegetable broth made with chicken bouillon powder and bring to a boil.

Once boiling, reduce heat to low and simmer for about 20 minutes, stirring occasionally.

Check the carrots for softness; if not done, continue simmering until soft.

Add spinach and stir; cook until spinach is wilted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary