Pinto Bean and Vegetable Soup

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Green beans - 1 cup, chopped
• Corn - 1 cup, frozen
• Tomatoes - 1 can (14 oz), diced
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Onion - 1, diced
• Vegetable broth - 6 cups
• Pinto beans - 1 cup, dried

Instructions

1. Rinse the pinto beans and soak them in water overnight. Drain and rinse again.
2. In a large pot, heat some olive oil over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender.
3. Add the soaked pinto beans, vegetable broth, diced tomatoes, corn, green beans, cumin, paprika, salt, and pepper to the pot. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the beans are tender.
5. Taste and adjust the seasoning if needed.
6. Serve the pinto bean and vegetable soup hot, garnished with fresh cilantro.
7. Enjoy!