Anti Inflammatory Vegan One-Pot Pinto Bean Soup with Lemon
Total time55 min
Prep time15 min
Cook time40 min
5.0(7)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp red pepper flakes
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 cups baby spinach, loosely packed
For serving
- 2 tbsp fresh parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
- 2
Add the garlic, cumin, smoked paprika, and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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