This vegan pinto bean tortilla soup is the perfect one pot meal for any night of the week! It’s warm and hearty, made with pinto beans, fire roasted tomatoes, peppers and topped off with crispy oven baked tortilla strips. The soup itself is super simple, and comes together in about half an hour. And of course, tortilla soup is all about the toppings, so don’t skimp on the avocado, cilantro and lime juice!
How to cook dried beans
I like to cook my beans from dried, I think it adds more flavor and texture to the soup, which is especially important in such a simple recipe. Canned beans will also work if you’re pressed for time.
Start by rinsing your dried beans under cool water and removing any debris. Place your beans in a large bowl and cover them with two inches of water. To reduce cook time, let them soak for at least 5 hours, ideally overnight.
You can cook your pinto beans over the stove, but my favorite way to cook soaked beans is in the instant pot. It’s super fast and simple as opposed to cooking them over the stove. They take about 15 minutes under high pressure and are ready after a 15 minute slow release. However you cook them, you want them to be soft, but not mushy.
Vegan Pinto Bean Tortilla SoupCourse: Dinner, Vegan
This vegan pinto bean tortilla soup is made with healthy, simple ingredients and makes for the perfect cozy one pot meal that’s easy to make and family friendly.
- For the soup
1 lb dried pinto beans, soaked overnight*
1 large yellow onion, diced
2 tbsp oil
2 green bell peppers, chopped
2 garlic cloves, pressed
1 28 oz can fire roasted tomatoes
2 chilies in adobo, chopped + 1 tbsp sauce
1 tbsp sugar
1 tsp paprika
2 tsp chili powder
1 tsp cumin
4 cups vegetable broth
1 tsp salt + more to taste
- For the tortilla strips
6 corn or flour tortillas
1 tbsp oil
Pinch of salt
- To serve (optional)
- To cook the beans, place the soaked beans in a large pot with about 10 cups of water. Bring to a boil then reduce heat and simmer for 60-90 minutes or until the beans are tender. Alternatively, this can be done in an instant pot, cook beans for 15 minutes followed by a 15 minutes natural release.
- To make the soup, heat oil in a large pot over medium heat, add in onion and sauté until translucent—about 5 minutes. Add in bell pepper and garlic, cook for 2-3 minutes more.
- Stir in spices, chiles in adobo, fire roasted tomatoes, sugar, beans and broth. Taste for seasoning and add salt if needed. Bring to a boil then reduce to a simmer and cook on low for 10-15 minutes.
- To make the tortilla strips, preheat the oven to 375 F. Brush the tortillas with oil then cut into strips. Spread onto a sheet pan and bake for 15-20 minutes or until golden brown and crispy.
- To serve, divide soup among bowls and top with tortilla strips, avocado, fresh lime juice and cilantro.
- *note- dried beans can be replaced with three cans of drained and rinsed pinto beans. Just skip right to step two.
Made this recipe? Tag me on Instagram @wandering_chickpea!