Pinto Bean Soup

If you're looking for a quick and easy meal that the whole family will love, this soup is perfect! And the best part? You won't have to spend hours in the kitchen to make it happen. Enjoy!

INGREDIENTS

• 1 tsp cumin seeds

• 6-7 garlic cloves, minced

• 2 ½ cups onions, finely diced

• 4 thai chilis, finely minced

• 4 scallions, finely sliced (white and green parts separated)

• 2 tbsp tomato paste

• 1 tbsp taco seasoning

• 1 tbsp coriander seasoning

• ½ tsp dried organo

• 4 cups vegetable broth

• 1 can (15oz) fire-roasted diced tomatoes

• 2 tbsp chipotle in adobo

• 4 oz canned diced green chilis

• 1 ½ cups cooked pinto beans

  • 15 oz canned pinto beans, rinsed and drained

• ½ cup finely chopped cilantro

GARNISHES: Shredded pepper jack cheese, pico de gallo, tortilla strips, and sour cream

DIRECTIONS

1. Over medium high heat, heat oil in a dutch oven. Once hot, add in the cumins, thai chillies, and green onion whites. Let crackle for 30 seconds.

2. Add in the onions, and cook for 10-15 minutes until the onions change in color.

3. Lower the heat slightly, and add in the tomato paste, taco seasoning, oregano, coriander powder, and minced garlic. Cook for a minute, till garlic is fragrant- DO NOT LET IT BURN.

4. Add in the canned tomatoes, cilantro, green chillies, chipotle sauce, pinto beans and the veggie broth. Salt to your liking. Cover and let simmer for 30 minutes.

5. Using an immersion blender, blend the soup till its at the consistency you prefer.

6. Add in the green scallions, and taste for salt.

7. Serve with optional garnishes, and enjoy!