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
Heat oil in a pot over medium heat, add onion, and cook until soft, about 2 minutes.
- 2
Stir in garlic, celery, bell pepper, cumin, paprika, oregano, and cook until fragrant.
- 3
Add sweet potato, pinto beans, vegetable broth, corn and cook for 20 minutes or until the veggies are softened.
Cook it from the original
This recipe comes from healthiersteps.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on healthiersteps.com