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Fiesta Harvest Bean Medley Soup
easy
Dinner
Modern Mexican-inspired
Fiesta Harvest Bean Medley Soup
5m
Prep
15m
Cook
4
Servings
901
Views
1 photos • Tap to view
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.
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Yumzy
Public Recipe
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Ingredients
- ✓794 g fire-roasted crushed tomatoes
- ✓425 g pinto beans, undrained
- ✓425 g cannellini beans, rinsed
- ✓360 ml frozen fire-roasted corn kernels
- ✓480 ml vegetable stock
- ✓15 ml cumin
- ✓1 teaspoon smoked paprika
- ✓1 teaspoon dried oregano
- ✓15 ml fresh lime juice
Instructions
1
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.
2
Stir in the cumin, smoked paprika, and oregano, then bring the mixture to a gentle simmer over medium heat.
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Tip:Use a wooden spoon to lightly crush some of the beans against the side of the pot to thicken the broth.
3
Allow the soup to simmer uncovered for 12 minutes, stirring occasionally to ensure even heat distribution.
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Tip:Taste the broth before serving to adjust salt levels, as canned bean sodium content can vary.
4
Remove from heat and stir in the fresh lime juice immediately before serving to brighten the complex earthy flavors.
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Tip:Add a splash of hot sauce if you prefer an extra kick of heat.
vegetarian
pantry-cooking
quick-dinner
healthy
one-pot
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