Fiesta Harvest Bean Medley Soup
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A vibrant, plant-forward meal that delivers maximum flavor with minimal effort. This pantry-staple soup balances smoky aromatics and hearty legumes, creating a nourishing dinner option that comes together in mere minutes.
Yumzy
Public Recipe
Ingredients
- ✓28 ounces fire-roasted crushed tomatoes
- ✓15 ounces pinto beans, undrained
- ✓15 ounces cannellini beans, rinsed
- ✓1.5 cups frozen fire-roasted corn kernels
- ✓2 cups vegetable stock
- ✓1 tablespoon cumin
- ✓1 teaspoon smoked paprika
- ✓1 teaspoon dried oregano
- ✓1 tablespoon fresh lime juice
Instructions
Combine the tomatoes, pinto beans, cannellini beans, corn, and vegetable stock in a medium-sized heavy-bottomed pot.
💡 Tip: Keeping the liquid from the pinto beans adds a natural creaminess to the soup base.
Stir in the cumin, smoked paprika, and oregano, then bring the mixture to a gentle simmer over medium heat.
💡 Tip: Use a wooden spoon to lightly crush some of the beans against the side of the pot to thicken the broth.
Allow the soup to simmer uncovered for 12 minutes, stirring occasionally to ensure even heat distribution.
💡 Tip: Taste the broth before serving to adjust salt levels, as canned bean sodium content can vary.
Remove from heat and stir in the fresh lime juice immediately before serving to brighten the complex earthy flavors.
💡 Tip: Add a splash of hot sauce if you prefer an extra kick of heat.
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