This Easy Vegan Pinto Bean Soup is a simple, yet flavorful soup based on a traditional Hungarian recipe known as Szarazbableves. This plant-based version has a few healthy swaps to make an easy, authentic and healthy dish!
This winter I am ALL about the soups. There's something about soup that's just so heartwarming. Like, you will be physically warmer after eating a bowl of soup. But there's also the aesthetic of curling up with a bowl of soup.
Maybe I'm crazy. But either way, soup is delicious!
And I'm especially excited to share this easy vegan pinto bean soup.
This soup is based off of a basic Hungarian recipe. I'm 50% Hungarian so I love exploring my heritage through food.
You don't have to be Hungarian to enjoy this soup! In fact, this soup is great for anyone who wants a really easy recipe.
What I love about Hungarian cooking is that it is usually very simple, yet still packed with flavor.
It uses different cooking methods (like boiling a whole onion) that are so easy and add a depth of flavor to an otherwise basic dish.
Step 1. The day before you want to make the soup, soak the beans in lukewarm water overnight. Alternatively, follow the quick soak instructions on the package (see post for details). Drain.
Step 2. Add the beans to a large pot with 8 cups of water and the whole, peeled onion. Bring to a boil, then cook on medium heat for 20 minutes.
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Step 3. Add the carrots and parsnip to the pot. Cook another 20 minutes.
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Step 4. Add the broth, flour, paprika, and salt. Replace any evaporated water, using the line of residue on the pot as a guide. Boil for 10 minutes.
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Step 5. Remove 1 cup of pinto beans, the onion, any large chunks of carrot or parsnip, and some of the liquid. Transfer to a food processor and puree until relatively smooth.
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Step 6. Return the puree to the pot and stir in the reserved beans.
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Step 7. Serve with a garnish of fresh herbs or microgreens and bread. Enjoy!
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You will need to soak your dry pinto beans over night to allow them to soften before you cook them. Let them soak as long as you can - pinto beans are a little tougher than other dry beans.
If you don't have time to soak your beans overnight you can do a quick soak.
You'll need to boil some water and then add the beans. Let them soak for an hour in this hot water. Then drain and proceed with the recipe as directed.
Yes! This recipe works best with dry beans and dry beans give more flavor. But you can use canned beans.
Boil the onion, carrots, and parsnips together. Then add the canned beans when you add the flour and paprika.
If you want an extra boost of flavor, replace some or all of the water with vegetable broth.
If you like a chunky soup, feel free to skip the blending entirely.
Or blend the entire batch for a thick, smooth, and creamy soup.
I chose the middle option: blend half and leave half as-is.
Store this Hungarian Pinto Bean Soup in an air-tight container in the fridge for up to a week.
To reheat, warm on the stove over medium low heat. Or simply in the microwave!
Yes. Let the soup cool to room temperature, then place in a zip-top bag with some extra air at the top and freeze.
To reheat, place the frozen soup in a pot and warm over medium-low heat on the stove. Or use the defrost setting on your microwave.
Thank you God for foods from different cultures. We appreciate the diversity in the food that you give us. Amen.
Looking for more tasty plant-based soup recipes? I've got you! Check out my favorites:
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This Easy Vegan Pinto Bean Soup is a simple, yet flavorful soup based on a traditional Hungarian recipe known as Szarazbableves. This plant-based version has a few healthy swaps to make an easy, authentic and healthy dish!
Welcome to my table! I’m glad you’re here :)
At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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