Black and Pinto Bean Soup
Black and Pinto Bean Soup Recipe from Down to Earth Organic and Natural
Yield
8-10 Servings
Ingredients
- 2 Tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup diced red bell peppers
- 1 cup diced zucchini
- 1 cup corn
- 2 Tablespoons cumin
- 2 Tablespoons chili powder
- 5 cups vegetable broth
- 1(15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (28 ounce) can crushed tomatoes
- 1 (4 ounce) can chopped green chilies
- 1 cup chopped cilantro
- Salt and pepper, to taste
- Fresh lime wedges, to garnish
Instructions
- Heat olive oil in a large stock pot over medium heat. Add onion and garlic and sauté for five minutes.
- Add peppers, zucchini, corn and spices. Cook for another ten minutes until vegetables are soft.
- Add broth, beans, tomatoes, and chilies. Bring to a boil, then cover for ten minutes.
- Add cilantro and thoroughly mix. Serve in bowls and enjoy with a squeeze of lime.