Pinto Bean Soup

Try this Mexican-inspired rich, creamy, nourishing, and flavorful pinto bean soup! When pinto beans, vegetables, broth, and Mexican seasonings are paired the upshot is an incredibly delicious soup. This is dairy-free, vegan, low fat, high fiber, boasts high-protein and health benefits. It is also affordable, making it attractive to dieters!

📝 Ingredients

• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (chopped)
• 2 celery stalks (chopped)
• 1/4 medium red bell pepper (chopped)
• 1 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 medium sweet potato (peeled and diced)
• 3 cups cooked pinto beans (or 2 (15-oz) canned pinto beans)
• 4 cups vegetable broth (or 1-2 vegan bouillon cubes)
• 1/2 cup corn kernels
• Salt to taste

👨‍🍳 Instructions

1. 1Heat oil in a pot over medium heat, add onion, and cook until soft, about 2 minutes.
2. 2Stir in garlic, celery, bell pepper, cumin, paprika, oregano, and cook until fragrant.
3. 3Add sweet potato, pinto beans, vegetable broth, corn and cook for 20 minutes or until the veggies are softened.