If I had to pick my favorite appliance, I would choose my crockpot. With spring setting in and cooler evenings, it's time for my favorite vegetable soup with beans.
Although I love soup in the winter months, there's something comforting about a hot bowl of soup any time of the year.
First, vegetable soup with beans is just that; tons of veggies in a thick, creamy tomato broth with pinto beans. As I've said before, if I can get my beans and all my veggies in one bowl, it's a win!
Pinto beans, for instance, are one of my favorite beans. Because of their thick and "meaty" texture, pinto beans are heartier than other beans.
The health benefit of pinto beans
According to Healthline, pinto beans primarily comprise carbs, fiber, and protein. They also pack an incredible punch of vitamins and minerals.
One cup (171 grams) of pinto beans boiled with salt provides (1Trusted Source):
- Calories: 245
- Carbs: 45 grams
- Fiber: 15 grams
- Protein: 15 grams
- Fat: 1 gram
- Sodium: 407 mg
- Thiamine: 28% of the Daily Value (DV)
- Iron: 20% of the DV
- Magnesium: 21% of the DV
- Phosphorus: 20% of the DV
- Potassium: 16% of the DV
As you can see, they boast a good amount of thiamine (vitamin B1), which is an essential vitamin that helps your body convert food into energy.
They also offer numerous other minerals, such as iron and magnesium, containing small amounts of other B vitamins, zinc, and calcium.
When cooked without salt or other additives, pinto beans are free of cholesterol and low in fat and sodium.
How to make vegetable soup with beans
This soup is effortless to make, but it also cooks while you work.
For example, I used frozen spinach and a bag of mixed organic vegetables. The only chopping you have to do is an onion, and I even used my vegetable chopper, which took less than 2 minutes.
Although I usually use fresh vegetables, I was in a hurry, so I used Cascadians Farms Spinach and a bag of mixed vegetables; corn, green beans, carrots, and peas. Like one of my other recipes, Quick and Easy Crockpot Veggie Soup with Brown Rice, this recipe has beans instead of rice.
- Frozen organic spinach (I used Cascadian Farms)
- Fresh or frozen organic mixed vegetables (I used Cascadian Farms)
- Organic diced tomatoes (divided)
- Pinto beans, drained and rinsed
- Yellow onion, diced
- Garlic, minced
- Vegetable broth
- Nutritional yeast
- Chili powder
- Smoked paprika
- Black pepper
- Garlic powder
- Onion powder
- Bay leaf
And, all you need to do is throw it all in the crockpot and walk away. Then, when you get home from work, your house will smell delightful, and dinner will be ready.
New Instant Pot Directions for vegetable soup with beans
- In the Instant Pot on saute mode, add onion and garlic, cook, and stir until softened.
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Turn the Instant Pot off and add the slightly blended can of tomatoes and seasonings. Stir and cook for 1 minute on the residual heat.
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Add the vegetable broth to the still-hot pan, and scrape the bottom with a spoon to remove any left behind bits.
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Add the second can of tomatoes, the vegetables (except for the spinach), the beans, bay leaf, and nutritional yeast. Stir to combine.
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Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
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Once the cooking time is over, let the pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
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Stir in the spinach, adjust seasonings to taste, and serve.
If you love healthy comforting soups, give these soup recipes a try!
- Quick and Easy Crockpot Veggie Soup with Brown Rice
- Vegan Potato Soup
- Vegan Crockpot Split Pea Soup
- Hungarian Mushroom Soup
- Tomato Soup
- Vegan Tortilla Soup
- Creamy Vegetable Soup
- Vegan Cream of Broccoli Soup
- Chickpea Soup
- Vegetable Barley Soup
- Vegan Clam Chowder Oh My!
Vegetable Soup with Beans
Ingredients
- 10 ounces frozen organic spinach I used Cascadian Farms
- 16 ounces frozen organic mixed vegetables I used Cascadian Farms
- 30 ounces organic diced tomatoes divided
- 30 ounces organic pinto beans drained and rinsed
- 1 yellow onion diced
- 2 cloves garlic minced
- 4 cups organic vegetable broth
- 1 cup nutritional yeast
- 3 Tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bay leaf
Instructions
Crockpot Directions
- Take one of the cans of tomatoes and blend slightly in a blender cup
- Dice the onion
- Add all ingredients to the base of the crockpot
- Cover the crockpot bottom and place it in the refrigerator if you want to do this the night before.
- Cook on low for 8-10 hours or on high for 4-6 hours; you get to pick the time.
Instant pot Directions
- In the Instant Pot on saute mode, add onion and garlic, cook, and stir until softened.
- Turn the Instant Pot off and add the slightly blended can of tomatoes and seasonings. Stir and cook for 1 minute on the residual heat.
- Add the vegetable broth to the still-hot pan, and scrape the bottom with a spoon to remove any left behind bits.
- Add the second can of tomatoes, the vegetables (except for the spinach), the beans, bay leaf, and nutritional yeast. Stir to combine.
- Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
- Once the cooking time is over, let the pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
- Stir in the spinach, adjust seasonings to taste, and serve.
Notes
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Alocasia
What size cans are the diced tomatoes?
Kathy Carmichael
Alocasia, 15. 5 ounce cans. Sorry; Thanks for letting me know, so I can fix 🙂
Alocasia
I made this the other night. Loved it, and loved how easy it was to prepare. I used one can of crushed tomatoes and one can of diced. Delicious.
Alocasia
I made this the other night. Loved it, and loved how easy it was to prepare. I used one can of crushed tomatoes and one can of diced. Delicious.
Kathy Carmichael
Alocasia, I'm glad you liked it. I blend one can of the tomatoes, so the crushed would work just as well I'm sure.
Anonymous
Anonymous
Anonymous
Diane
Is it really 3 tablespoons of chili powder?
Kathy Carmichael
Diane, yes it is, but you can always add 1 Tablespoon and see if that works for you. And then add more. You can always add seasoning. You can't take it away. So, if you are apprehensive, add a small amount and see 🙂
Sheila
That is sooo much yeast! Both of us do not like yeast except in small amounts or sprinkled on popcorn (go figure!). So what does one cup of yeast add to the soup? Could I get by with like 2 Tbs.?
Kathy Carmichael
Hi Shelia, yes, you can reduce the amount of yeast. It provides the creamy component, but the soup tastes just as wonderful without as much. I used nutritional yeast often, in large amounts for its nutritional benefits. But you should always adjust any recipe for your specific taste. I would suggest adding the 2 Tablespoons, tasting the soup, and then adjusting accordingly. I hope you enjoy the recipe.
Maggie
I'd like to do it in my Instapot...
Kathy Carmichael
Hi Maggie, I'm sure you can make it in the Instant Pot, but I haven't tried because it takes such a small amount of time to make it on the stovetop.
Mary
We just loved this soup tonight! I did omit the chili powder and reduced the nutritional yeast to 1/2 cup. I’m not a big fan of chili powder. It was so delish, even with the changes. Thank you so much.
Kathy Carmichael
Hi, Mary, I'm so glad you liked the soup. You should always make modifications. I love it hot and spicy, but not everyone shared my spicy love. Thank you for the feedback, I appreciate it.
Linda M. Jardee
I made it with almost 2 tablespoons of chili powder, and it was almost too spicy to eat, and I love spicy food. I loved the flavor of this soup---but next time will only add maybe a couple teaspoons of chili powder & see if I need to add more. I added more broth, a little red wine & more frozen veggies, but still was too spicy for our liking. Our chili powder was not "mild", was "regular".
Kathy Carmichael
Hi Linda, I'm sorry it was too spicy for you. I always recommend adding any spicy seasonings in small amounts for people who are more sensitive to spicy foods. I appreciate your feedback, and I will dit the recipe to warn about the spiciness and suggest small amounts be added to reach individual taste.