Hearty Pinto Bean and Cheddar Soup

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Celery (2 stalks, diced)
• Carrot (1 large, diced)
• Vegetable broth (4 cups)
• Pinto beans (3 cups, cooked (or 2 cans, drained and rinsed))
• Cumin (1 teaspoon)
• Chili powder (1 teaspoon)
• Paprika (1 teaspoon)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)
• Cheddar cheese (1 cup, shredded)
• Fresh cilantro (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, minced garlic, diced celery, and diced carrot. Sauté until the vegetables are tender, about 5 minutes.
3. Stir in the cooked pinto beans, vegetable broth, cumin, chili powder, paprika, salt, and black pepper. Mix well to combine.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld together.
5. Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will thicken the soup while still retaining some texture.
6. Return the pureed soup to the pot and stir in the shredded cheddar cheese until melted and creamy.
7. Taste the soup and adjust the seasoning if needed.
8. Serve the soup hot, garnished with fresh cilantro for a burst of color and flavor.
9. For an added kick, consider stirring in a teaspoon of hot sauce just before serving.