Pinto Bean Soup

Ingredients

• Lime - 1, juiced
• Cilantro - 2 tablespoons, chopped
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Vegetable broth - 4 cups
• Tomatoes - 1 can (14 oz), diced
• Celery - 2 stalks, diced
• Carrot - 2, diced
• Garlic - 3 cloves, minced
• Onion - 1, chopped
• Pinto beans - 2 cups, dried

Instructions

1. Rinse the pinto beans and soak them in water overnight. Drain and rinse before using.
2. In a large pot, heat some oil over medium heat. Add the onion and garlic, and sauté until fragrant.
3. Add the carrot and celery, and cook for a few minutes until slightly softened.
4. Add the soaked pinto beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Stir well.
5. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the beans are tender.
6. Once the beans are cooked, remove from heat and stir in the chopped cilantro and lime juice.
7. Serve hot and enjoy!