Pinto Bean Soup
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1
When the oil is hot, add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
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2
Stir in cumin, oregano, and smoked paprika, cooking for about 1 minute until fragrant.
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3
Add vegetable broth, pinto beans, corn, and fire-roasted tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing flavors to meld.
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4
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a sprinkle of cheese.
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Full recipe &
nutritional value on foodfaithfitness.com
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