Hearty Pinto Bean Soup

Ingredients

Pinto beans

1 cup, dried

Vegetable broth

4 cups

Tomatoes

1 can (14.5 oz), diced

Celery

2 stalks, chopped

Carrot

1 large, chopped

Garlic

3 cloves, minced

Onion

1 medium, diced

Lime

1, juiced

Cilantro

1/4 cup, chopped

Salt

to taste

Pepper

to taste

Chili powder

1 tablespoon

Cumin

1 teaspoon

Olive oil

1 tablespoon

Instructions

1. Rinse the pinto beans and soak them in water overnight. Drain and rinse before using.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add the chopped carrot and celery to the pot, cooking for another 3-5 minutes until slightly softened.
4. Stir in the soaked pinto beans, diced tomatoes (with juices), vegetable broth, cumin, chili powder, salt, and pepper. Mix well to combine all the ingredients.
5. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the beans are tender and the flavors meld together.
6. Once the beans are cooked, remove the pot from heat. Stir in the chopped cilantro and freshly squeezed lime juice, adjusting seasoning to taste.
7. Serve the soup hot, garnished with additional cilantro and lime wedges if desired. Enjoy!