Southwestern Pinto and Roasted Vegetable Soup

When we moved into this house back in December, Mike bought a GIANT bag of pinto beans. Since I didn’t think I really liked pinto beans, I thought it would just be that thing that is still sitting there when it’s time to move out (whenever that may be), and we’d laugh about how he thought we’d go through that many beans. I don’t think we’re going to have to worry about that now though.

I’m not sure why I was anti-pinto, but this recipe changed that. It’s a little time consuming because of the dicing and roasting of vegetables, but that part is so, so worth it. The flavor that roasting adds makes this soup. I cooked dried pintos because I have millions of them, but I’m sure 2 cans, rinsed and drained, would work well. I also kept the amount of liquid fairly low, so this was more like a stew than a soup, but of course, that part is flexible and you can add as much broth as you’d like.

(adapted from The Voluptuous Vegan by Myra Kornfeld)

1 zucchini, diced
1 red onion, diced
1 ear or corn
1 fresh poblano chile, stem and seeds removed, diced
1 tbsp olive oil
salt and pepper
3 cups pinto beans, rinsed and drained
1 tbsp olive oil
1 shallot, thinly sliced
2 tsp New Mexico chile powder
1 tsp dried oregano
4 cups vegetable broth

Preheat the oven to 400 F. Cut the kernels off the ear of corn. Toss the zucchini, red onion, poblano, and corn kernels with 1 tbsp oil and salt and pepper. Spread onto two Silpat or parchment lined cookie sheets and roast for about 15 minutes, or until tender. Remove from the oven and set aside.

Heat the other tablespoon of oil in a dutch oven or heavy soup pot. When hot, add the shallots and cook, stirring, until golden. Add the chile powder and oregano, followed by the beans and broth and stir well. Add the roasted vegetables, and simmer until everything is heated through. Add salt to taste, then serve.

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