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–+ servings

Mexican Pinto Bean and Fresh Corn Soup

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Rett Soup
Kategori Mexican
serveringsstørrelse 4 people

Ingredienser
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups low-sodium vegetable broth
  • 2 cans (15 ounces each) no-salt-added pinto beans, rinsed and drained
  • 2 cups fresh corn kernels (from 3 ears)
  • 1 can (14.5 ounces) no-salt-added diced tomatoes
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Lime wedges, for serving

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic, cumin, and chili powder. Cook for 1 minute until the spices smell fragrant.
  • Pour in the low-sodium vegetable broth, then add the rinsed pinto beans, fresh corn kernels, and diced tomatoes with their liquid.
  • Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15 minutes.
  • Remove the pot from the heat. Stir in the chopped cilantro and lime juice just before serving.
  • Ladle the soup into bowls and serve with lime wedges on the side.

merknader

Use the freshest corn you can find for the best texture and natural sweetness. If the soup thickens after storing, add a splash of broth when reheating to loosen it without changing the flavor balance.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife