The Best Vegetarian Pinto Bean Soup Ever!

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It is hard to find a pinto bean recipe that does not include pork. I created this flavorful, vegetarian, pinto bean soup earlier this year and we have made it over and over.  Make it yourself and see why this is the best vegetarian, pinto bean soup ever!


1 jalapeno, seeded and diced

1 garlic clove, minced

1 onion, diced

1-2 tablespoons of butter

1 tsp of cumin powder

1/4 tsp of paprika

1 dash of red pepper (or more if you like it spicy!)

2 cans of pinto beans; rinsed and drained

2 cups of water

2 vegetable bouillon cubes (or 2 chicken bouillon cubes. The chicken cubes will make this soup non-vegetarian.)

1 cup of Half & Half

Sautee pepper, garlic and onion in butter until the onion starts to brown and looks translucent; about 5 minutes.  Add cumin, paprika, red pepper and stir into onion mix. Add pinto beans after they have been rinsed and drained. Add 2 cups of water and bouillon cubes. Simmer on medium/high heat for about 10 minutes. Add half and half and cook for another 5. Salt and Pepper to taste, stir thoroughly.

Serves 4.

Serve with shredded cheese sprinkled on top. Enjoy!


American wife to this Indian life. I am a right-brained, American woman married to a left-brained Indian man. I love art, design, up-cycling and multiple DIY projects at the same time. He loves simplicity and order. Follow us on this cultural collision as I combine our personalities and cultural differences through art, design, food, and raising kids. When I am not working on a craft or project, I co-host a lifestyle/entertainment show called "Daytime Blue Ridge," on our local NBC affiliate, WSLS 10.

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