This soup is a celebration of the flavors of autumn and the abundant harvest that this season has to offer. Make a pot of brown rice while the soup is cooking. The soup is delicious served with a small scoop of rice, sliced jalapeño peppers, avocado, and extra lime! This recipe contains two methods of cooking to choose from: a traditional stovetop method and an Instant Pot method. If choosing the Instant Pot method, make sure to follow the directions for the reduction of liquids.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
onions
chopped
5 cloves
garlic
crushed
1 tablespoons
ground cumin
1 teaspoons
smoked paprika
½ teaspoons
chipotle chili powder
1 tablespoons
Herbamare
2 cups
pinto beans
(soaked for 8 to 12 hours)
8 cups
water
15 ounces
fire-roasted crushed tomatoes
2
jalapeño peppers
finely diced
3 large
carrots
peeled and sliced
2 small
yams
peeled and chopped
2
ears of corn
cut from the cob
1 bunches
curly kale
chopped
1 cups
cilantro
¼ cups
lime juice
