Pinto Bean and Cheddar Soup

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Cheddar cheese - 1 cup, shredded
• Salt and pepper - To taste
• Paprika - 1/2 teaspoon
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Vegetable broth - 4 cups
• Carrot - 1 large, chopped
• Celery - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Pinto beans - 2 cups, cooked

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the onion, garlic, celery, and carrot. Cook until the vegetables are tender, about 5 minutes.
3. Add the cooked pinto beans, vegetable broth, cumin, chili powder, paprika, salt, and pepper. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat and 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 help thicken the soup while still leaving some texture.
6. Return the soup to the pot and stir in the shredded cheddar cheese until melted and creamy.
7. Taste and adjust the seasoning if needed.
8. Serve the soup hot, garnished with fresh cilantro.
9. Enjoy!