Description
A hearty and flavorful Mexican pinto bean soup, perfect for a quick and satisfying meal. This one-pot wonder is naturally vegan and packed with wholesome ingredients.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 6 cups vegetable broth
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup corn kernels (fresh or frozen)
- Salt and black pepper to taste
- Optional toppings: chopped cilantro, diced avocado, lime wedges, vegan sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic, cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in the vegetable broth, rinsed pinto beans, and diced tomatoes. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld.
- Stir in the corn kernels and cook for another 5 minutes, or until heated through.
- Season the soup with salt and black pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a thicker soup, mash some of the beans against the side of the pot before serving.
- Add a pinch of cayenne pepper for extra heat.
- This soup can be made ahead of time and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-pot
- Cuisine: Mexican