This Loaded Pinto Bean and Tortilla Soup is a hearty and flavorful vegan dish packed with protein and fiber. It's perfect for a cozy weeknight dinner or for serving a crowd. The combination of spices, beans, and vegetables creates a comforting soup that's both nutritious and satisfying.
Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeno pepper, diced optional for extra spice. 1 tsp ground cumin. 1 tsp chili powder. 1 tsp smoked paprika. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 2 cans 15 oz each pinto beans, drained and rinsed. 1 cup frozen corn kernels. Salt and pepper to taste. 1 avocado, diced. 1 lime, cut into wedges. 1/4 cup chopped fresh cilantro. Tortilla chips for serving.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Dice the garlic, red bell pepper, jalapeo pepper, and onion. It will take about 5 minutes of sauting until the vegetables are soft. Add the chili powder, smoked paprika, and ground cumin and mix them in. After another minute, the food should smell good. Frozen corn kernels, diced tomatoes, and vegetable broth should all be added. Slowly pour in the soup. Stir the soup every once in a while as it cooks for about 15 to 20 minutes. Add pepper and salt to taste. Add diced avocado, a squeeze of lime juice, chopped cilantro, and tortilla chips on top of the hot soup to make it more interesting.
Mara Hurst