Pink Bean Soup

Warm, hearty, and packed with flavor, Pink Bean Soup is a delicious vegetarian comfort dish that combines creamy pink beans, aromatic vegetables, and bold spices like cumin and smoked paprika. Simmered to perfection in a savory vegetable broth with juicy diced tomatoes, this soup delivers a rustic, wholesome taste that's perfect for cozy nights. The addition of fresh parsley as a garnish brightens each bowl, while an optional blending step allows you to tailor the texture to your liking—chunky or slightly creamy. Ideal for meal prepping, this recipe is a nourishing way to enjoy plant-based protein, and pairs beautifully with crusty bread or a crisp side salad. Whether you’re seeking a one-pot dinner or a crowd-pleasing starter, Pink Bean Soup is a must-try for lovers of comforting, flavorful meals. Keywords: pink bean soup recipe, vegetarian soup, hearty bean soup, easy dinner ideas, plant-based meal, comfort food.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 cups dried pink beans
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 stalks, diced celery stalks
• 2 medium, diced carrot
• 4 cloves, minced garlic cloves
• 1 bay leaf
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 1 14-ounce can diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper
• 0.25 cup, chopped (for garnish) fresh parsley

Directions

Step 1

Rinse the dried pink beans under cold water and sort out any debris. Place the beans in a large bowl, cover with water by 2 inches, and soak overnight (or for at least 8 hours). Drain and rinse before using.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.

Step 3

Stir in the minced garlic, bay leaf, cumin powder, and smoked paprika. Cook for 1 minute, until the spices are fragrant.

Step 4

Add the soaked and drained pink beans, diced tomatoes (with their juices), and vegetable broth to the pot. Stir to combine.

Step 5

Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 60-75 minutes, or until the pink beans are tender.

Step 6

Season the soup with salt and black pepper to taste. Remove and discard the bay leaf.

Step 7

If desired, use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky for a more rustic feel.

Step 8

Serve hot, garnished with freshly chopped parsley. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2973.5g)

Amount per serving	% Daily Value*
Calories	2442.6

Total Fat 48.3g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6662.8mg	0%
Total Carbohydrate 395.4g	0%
Dietary Fiber 100.7g	0%
Total Sugars 57.3g
Protein 121.3g	0%

Vitamin D 0IU	0%
Calcium 982.2mg	0%
Iron 34.4mg	0%
Potassium 10869.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.4%

Protein: 19.4%

Carbs: 63.2%