A deliciously, fresh twist on a Mexican classic – pinto bean soup.
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,
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Posted on May 2, 2021 by Sagen Jackson
Tags: 10 minutes, dinner, lunch
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