Pinto Bean and Rice Soup

Ingredients

• Cilantro - 1/4 cup, chopped
• Lime - 1, juiced
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Vegetable broth - 6 cups
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Carrot - 2, diced
• Onion - 1, diced
• Olive oil - 2 tablespoons
• Rice - 1 cup, uncooked
• Pinto beans - 1 cup, dried

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 onion, carrot, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the soaked pinto beans, rice, vegetable broth, cumin, chili powder, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 45 minutes, or until the beans and rice are cooked through.
4. Stir in the lime juice and cilantro. Adjust the seasoning if needed.
5. Serve hot and enjoy!