This hearty pinto bean soup is already built for a vegetarian table, no reworking needed to make it shine. Onion, carrots, and celery get slowly softened in olive oil before garlic, cumin, smoked paprika, and red pepper flakes bloom into a warm, smoky base. Pinto beans and diced tomatoes simmer in vegetable broth until deeply flavorful, then a few ladlefuls get mashed right in the pot for a naturally creamy texture. Baby spinach wilts in at the end, and a finishing splash of fresh lemon juice and zest brightens the whole pot before serving. It's a simple, comforting one-pot meal that fits perfectly into a vegetarian rotation, especially with a lemon wedge and fresh parsley on top.
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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.
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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