Hearty Pinto Bean and Vegetable Soup

Ingredients

Pinto beans

1 cup, dried

Vegetable broth

6 cups

Onion

1, diced

Carrots

2, diced

Celery

2 stalks, diced

Garlic

4 cloves, minced

Diced tomatoes

1 can (14.5 oz)

Corn

1 cup, frozen or fresh

Green beans

1 cup, trimmed and cut into 1-inch pieces

Cumin

1 teaspoon

Paprika

1 teaspoon

Salt

to taste

Pepper

to taste

Olive oil

2 tablespoons

Fresh cilantro

for garnish

Instructions

1. Rinse the pinto beans in cold water, then soak them in a large bowl of water overnight. Drain and rinse again before cooking.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are tender and fragrant.
3. Add the soaked pinto beans, vegetable broth, diced tomatoes, corn, green beans, cumin, paprika, salt, and pepper to the pot. Stir well to ensure all ingredients are combined.
4. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the pinto beans are tender and the flavors meld together.
5. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
6. Serve the pinto bean and vegetable soup hot, garnished with freshly chopped cilantro for a burst of flavor and color.
7. Enjoy your comforting bowl of soup with a slice of crusty bread or over a bed of rice for a heartier meal!