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.
Preparation Note
Place the uncooked pinto beans into a medium-sized glass bowl. Cover them with several inches of water. Place the bowl on your counter for 8 to 24 hours. When ready to use, pour the beans and water through a colander and rinse with fresh water.
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
