Confetti Bean Soup
Course: LunchCuisine: MexicanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
20
minutesCalories
202
kcalA deliciously, fresh twist on a Mexican classic – pinto bean soup.
Ingredients
1 Tbsp olive oil
1 medium onion
1 can 28 oz crushed tomatoes
4 garlic cloves, minced
2 small carrots, peeled and diced
1 medium potato, peeled and diced
1 bell pepper, chopped
1/8 cup pickled jalapeños, chopped
1 cup corn, frozen or fresh
1 Tbsp oregano
1 Tbsp cumin
1 tsp paprika
Red pepper flakes to taste
2 cups Not Beef Broth
1 can 27 oz pinto beans
salt and pepper to taste
garnish: sliced radishes,
Preparation
- Heat oil in a large pot. Then saute onion and corn for about 5 minutes.
- Stir in the can of crushed tomatoes, garlic, carrots, potato, bell peppers and all spices. Cook until fragrant then add broth.
- Allow the soup to cook unitl boil with the lid on – up to 15 minutes. Then add in the pinto beans and cook for an additional 10 minutes. Turn off the heat.
- Add more water or broth if the soup is too thick.
- Serve in bowls and garnish with sliced radishes, avocado slices, fresh cilantro purple onions and/or jalapenos.
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