Pinto Posole Soup

Why I love it

Another one of my delicious vegan soup recipes that’s unforgettable! This is my vegan and delicious take on a pinto posole soup. Pinto beans are often neglected even though they are delicious. This stew highlights them and shows how they can pair well with Mexican spices. The depth of flavor in this soup would make you think that it was simmering all day, when in reality it only takes you 30 minutes to make! I’ve bean thinking about making this soup for awhile and it’s now one of my staples to make!

Ingredients

• 1-2 15 oz cans of pinto beans

• 1 diced yellow onion

• 3 cups water

• 1 tsp tomato paste

• 1 tsp vegetable base (I used Better than Bouillon)

• 1 bay leaf

• 1 tsp chili powder

• ½ tsp garlic powder

• ½ tsp cumin

• 1 diced chipotle in adobo

• Splash of lime juice

• Olive oil to taste

• Salt and pepper to taste

• Optional: thinly sliced radishes, diced avocado, diced jalapeño, diced tomato, coconut yogurt or vegan sour cream, and cilantro

Replacements

Pinto beans could be substituted with black beans.

Recipe

1. Start with sautéing the diced yellow onion in a large pot with olive oil on low heat for 10 minutes.

2. Stir in the chili powder, garlic powder, cumin, and salt and pepper to taste and cook until fragrant.

3. Add in the tomato paste, chipotle in adobo, pinto beans, bay leaf, vegetable base, and water. Bring this to a boil and then lower to a simmer and cover for 20 minutes.

4. Remove the bay leaf and stir in a splash of lime juice. I topped this with diced tomatoes, avocado, jalapeño, thinly sliced radishes, coconut yogurt, and cilantro. Enjoy!