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Easy Curried Oil-Free Pinto Bean Soup

Easy Curried Oil-Free Pinto Bean Soup

This Easy Curried Oil-Free Pinto Bean Soup is creamy and loaded with Indian spices and coconut milk! It’s easy to make and a flavorful plant-based feast guaranteed to please.
This recipe is:






It’s the soup season! Gather a few Indian spices, grab a can of tomatoes and another of coconut milk, throw in some beans and you got the perfect warming soup!

Easy Curried Oil-Free Pinto Bean Soup

Dig through your pantry.

I wanted to make a soup out of all the pantry ingredients I had stuck behind the shelves, so this lovely soup came to life!
It’s loaded with protein and unlike most legumes, it kind of seamlessly blends into whatever you put it in. Check, and check. I like serving this soup with leftover rice sometimes, or just eating it as it is on a cold day.
Let’s make some soup!

P.S you can call this a soup or a stew…or something between these two haha 😀

Definitely make this delicious filling healthy soup. It comes out in no time, and it can easily feed a crowd.

Do let me know how you found this Easy Curried Oil-Free Pinto Bean Soup if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, PinterestYouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

More Vegan Soup Recipes:

1. Oil-Free Roasted Zucchini & Garlic Soup
2. Easy Smooth Carrot And Cilantro Soup
3. Quick Creamy Leek Mustard & Cauliflower Soup

Easy Curried Oil-Free Pinto Bean Soup

Creamy curried pinto bean soup loaded with Indian spices and coconut milk is easy to make and a flavorful plant-based feast guaranteed to please.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine Indian
Servings 4
Calories 288 kcal


  • 1 Tbsp. cumin seeds
  • 1 Tbsp. black mustard seeds
  • 5 cloves garlic crushed
  • 2 Tbsp. freshly grated or minced ginger
  • 1 red chili or jalapeno sliced or finely chopped
  • 2 Tbsp. ground coriander
  • 1 tsp. turmeric
  • 1 tsp. cayenne pepper
  • 1 tsp. salt
  • 1 x 14 oz. 400g can crushed tomatoes
  • 1 x 14oz/400g of canned pinto beans drained and rinsed
  • 1 x 14 oz 400 ml can of coconut milk
  • 1/2 a bunch of fresh cilantro chopped


  • Start with a heavy bottom medium pot. Heat that to medium and add 1 Tbsp. of cumin seeds and 1 Tbsp. of black mustard seeds. Toast the seeds for about 1 minute, stirring constantly. Don’t let them get too brown. Toast them just enough that they start to release their aromas.
  • Immediately add the garlic, ginger, and red chili. Saute for 30 seconds to allow the chili to soften.
  • Add 2 Tbsp. of coriander, 1 tsp. of turmeric, 1 tsp. of cayenne pepper, and 1 tsp. of salt. Just mix this around with your spoon and then add the tomatoes. If you need to break the tomato pieces up, use the back of a spoon against the side of the pot.
  • Allow the tomato mixture to cook for 5 minutes so the tomatoes can start to break down. Stir a few times to pick up any garlic or spices that are stuck to the bottom of the pan.
  • Finally, add the coconut milk, drained pinto beans chopped cilantro.
  • Allow it to simmer for 5 minutes.
  • Taste and add more lime juice or salt to taste.
  • Serve over rice if desired.



Once cooled, the soup can be stored in the fridge for up to 5 days!


Serving: 387gSodium: 512mgVitamin C: 16mgVitamin A: 30.1IUSugar: 6.6gFiber: 5.5gCalories: 288kcalFat: 4.1gProtein: 13.5gCarbohydrates: 43g
Keyword curried, glutenfree, oilfree, pintobean, soup, vegan
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