Southwestern Pinto Bean Soup

 Ingredients:

1 cup vegetable broth

4 cups water,  plus more if needed

1 medium onion, diced

1 large red bell pepper, seeded and diced

1 lb  dried pinto beans, rinsed, sorted, and soaked overnight

1 1/2 teaspoons oregano ( mexican oregano, if you can find it)

1 teaspoon cumin
1 teaspoon coriander

1 1/2 teaspoons garlic, granulated or 2 tablespoons minced garlic

1/2 - 1 teaspoon chipotle chiles (in adobo sauce chopped fine)

1/2 can diced roasted tomatoes, slightly puree 

2 cups corn kernels

1 lime, juiced

salt and pepper to taste

To Garnish:

diced avocados

minced cilantro

Directions:

• Place vegetable broth and water in a 4 quart stock pan. 
• Drain and rinse pinto beans from overnight soak and add to pot. Bring to a full   simmer.
• Simmer until beans are almost tender.
• Add onions and diced red bell peppers.
• Place dried oregano in hands and rub together letting it fall in the stock pot breaking the herb into tiny pieces. 
• Add garlic, cumin, chipotle peppers, salt, pepper and corn to the pot.
• Bring to a full boil and cook until beans and vegetables are tender and flavors are blended.
• Adjust seasonings to taste.
• Garnish individual bowls with diced avocados and cilantro if desired.
• Serve with corn tortillas. 
• Leftovers can be smashed and used as refried beans in wraps and burritos.

Serves 6-8