Soup-e Loobia Chiti (سوپ لوبیا چیتی) — Persian Pinto Bean & Vegetable Soup
A comforting Persian pinto bean soup simmered with aromatic vegetables, turmeric, and tomato paste until velvety. Finished with fresh lemon for brightness, it’s hearty enough for dinner yet perfect as a warming snack.
Printable Recipe Card
Servings: 6 · Total: 650 min · Difficulty: easy
Ingredients (quick list)
- 300 g Pinto beans, dried (rinsed and picked over)
- 1500 ml Water (for soaking)
- 30 ml Olive oil (or neutral oil)
- 200 g Onion (finely diced)
- 12 g Garlic (minced (about 4 cloves))
- 180 g Carrot (small dice (about 2 medium))
- 120 g Celery (small dice (about 2–3 stalks))
- 250 g Potato (peeled and diced into 1.5 cm cubes)
- 30 g Tomato paste (about 2 tablespoons)
- 2 tsp Ground turmeric
- 1 tsp Black pepper (freshly ground)
- 10 g Salt (start with 1 3/4 teaspoons; adjust to taste)
+ 2 more in the full ingredients section below.
Steps (summary)
- Soak the beans: Place rinsed pinto beans in a bowl with 1500 ml water and soak 8 hours at cool room temperature (or 12 hours in…
- Build the base: Heat olive oil in a heavy pot over medium heat. Add diced onion and cook 8–10 minutes, stirring often, until so…
- Bloom spices and toast tomato paste: Stir in turmeric and black pepper for 30 seconds. Add tomato paste and cook 2–3 minutes, s…
- Simmer the beans: Add drained beans and vegetable broth. Bring to a boil over high heat, then reduce to a gentle simmer. Cover…
- Add vegetables and finish cooking: Stir in carrots, celery, potato, and salt. Simmer 25–35 minutes, partially covered, until po…
- Make it velvety and brighten: Turn off heat. Blend about one-third of the soup (use an immersion blender for 10–20 seconds, or…
Cultural Background
Bean-based soups are a familiar part of Iranian home cooking, often prepared as practical, nourishing meals that stretch pantry staples. This style of soup is commonly finished with citrus for balance and served warm during cooler seasons or as an easy family dinner.
Equipment
💡 Tips
- Use low-sodium vegetable broth so you can control salt; beans absorb seasoning as they cook.
- For a naturally creamy texture without dairy, blend only part of the soup and keep the rest chunky.
- If your broth is very concentrated, dilute with water to avoid an overly salty finish.
- Add lemon juice off the heat to keep its flavor bright and prevent bitterness.
- If beans seem to stall and stay firm, keep simmering gently; avoid a hard boil which can break skins.
⚠️ Common Mistakes
❌ Boiling the soup aggressively the whole time
💡 Why: A hard boil can split bean skins, make the broth cloudy, and cause uneven texture.
✅ Fix: Bring to a boil, then reduce to a gentle simmer with small bubbles; stir occasionally and keep the lid slightly ajar.
❌ Adding lemon juice early in cooking
💡 Why: Acid can slow bean softening and can dull the fresh citrus aroma.
✅ Fix: Cook beans and vegetables until fully tender first, then stir in lemon juice off the heat and rest 10 minutes.
❌ Not cooking the tomato paste
💡 Why: Raw tomato paste can taste metallic and sharp, leaving the soup flat.
✅ Fix: Toast the paste in oil with onions for 2–3 minutes until it darkens slightly and smells sweet and savory.
❌ Over-salting at the start with salty broth
💡 Why: As the soup reduces and beans absorb liquid, salt intensity increases.
✅ Fix: Use low-sodium broth when possible and add salt in stages, tasting near the end and after adding lemon.
🧊 How to Store
Cool completely, then refrigerate in an airtight container for up to 4 days. Freeze up to 3 months. Reheat gently over medium-low heat, adding 60–120 ml water or broth as needed because the soup thickens as it sits.
📅 Make Ahead
Soak beans up to 12 hours in advance. The soup can be cooked 1–2 days ahead; flavor improves as it rests. Reheat gently and add a small splash of water or broth to restore the original consistency, then refresh with a little lemon juice if needed.
🍽️ Pairs Well With
- Warm flatbread or crusty bread
- A simple herb salad with cucumber and radish
- Extra lemon wedges and freshly ground black pepper
Regional Variations
- Tehran-style home cookingOften kept simple and pantry-driven, focusing on beans, vegetables, turmeric, and a bright lemon finish, with partial blending for a smooth, comforting texture.
- Northern Iran (Caspian-influenced)May be finished with more sourness (extra lemon) and a looser consistency, sometimes emphasizing vegetables for a lighter bowl while keeping the same bean-forward base.
Ingredients
- 300 gPinto beans, dried (rinsed and picked over)
- 1500 mlWater (for soaking)
- 30 mlOlive oil (or neutral oil)
- 200 gOnion (finely diced)
- 12 gGarlic (minced (about 4 cloves))
- 180 gCarrot (small dice (about 2 medium))
- 120 gCelery (small dice (about 2–3 stalks))
- 250 gPotato (peeled and diced into 1.5 cm cubes)
- 30 gTomato paste (about 2 tablespoons)
- 2 tspGround turmeric
- 1 tspBlack pepper (freshly ground)
- 10 gSalt (start with 1 3/4 teaspoons; adjust to taste)
- 1500 mlVegetable broth (low-sodium preferred)
- 45 mlLemon juice (freshly squeezed (about 1–2 lemons), to finish)
🔄 Substitutions
- Pinto beans, dried→ Canned pinto beans (2 x 400 g cans), drained and rinsed
- Vegetable broth→ Chicken broth
- Olive oil→ Neutral oil (sunflower or canola)
Instructions
- 1
Soak the beans: Place rinsed pinto beans in a bowl with 1500 ml water and soak 8 hours at cool room temperature (or 12 hours in the refrigerator). Drain and rinse well. This shortens cooking time and helps the beans cook more evenly for a smoother, creamier soup.
- 2
Build the base: Heat olive oil in a heavy pot over medium heat. Add diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add minced garlic and cook 60 seconds until fragrant, keeping the heat moderate so the garlic does not brown.
- 3
Bloom spices and toast tomato paste: Stir in turmeric and black pepper for 30 seconds. Add tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly and coats the onions. This step removes raw paste flavor and deepens the soup’s color and savory backbone.
- 4
Simmer the beans: Add drained beans and vegetable broth. Bring to a boil over high heat, then reduce to a gentle simmer. Cover partially and cook 45 minutes, stirring every 10 minutes and skimming foam if needed, until beans are mostly tender but not falling apart.
- 5
Add vegetables and finish cooking: Stir in carrots, celery, potato, and salt. Simmer 25–35 minutes, partially covered, until potatoes are fully tender and beans are creamy. If the soup thickens too much, add up to 300 ml water in small additions to keep it spoonable.
- 6
Make it velvety and brighten: Turn off heat. Blend about one-third of the soup (use an immersion blender for 10–20 seconds, or blend 2–3 cups carefully and return). Stir in lemon juice, then taste and adjust salt and pepper. Rest 10 minutes before serving for best flavor.
🪪 Recipe Passport
Cultural Background
Bean-based soups are a familiar part of Iranian home cooking, often prepared as practical, nourishing meals that stretch pantry staples. This style of soup is commonly finished with citrus for balance and served warm during cooler seasons or as an easy family dinner.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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