Pinto Bean Soup

Ingredients

• 3 15oz. cans pinto beans, divided ($2.37)
• 4 cloves garlic ($0.35)
• 2 Tbsp olive oil ($0.32)
• 1/2 tsp chili powder ($0.05)
• 1/4 tsp cumin ($0.02)
• 1/4 tsp dried oregano ($0.02)
• 1/8 tsp cayenne pepper ($0.01)
• 2 cups vegetable broth* ($0.37)

Instructions

1. Pour 1 can of the pinto beans (with the liquid from the can) into a blender and purée until smooth. Set the puréed beans aside.
2. Mince the garlic and add it to a soup pot with the olive oil. Sauté over medium heat for about one minute.
3. Add the chili powder, cumin, oregano, and cayenne pepper to the pot and continue to sauté with the garlic for one minute more.
4. Drain the remaining 2 cans of pinto beans, then add them to the pot, along with the puréed beans and vegetable broth. Stir to combine.
5. Turn the heat up to medium-high and bring the soup up to a boil. Once boiling, reduce the heat slightly and let the soup simmer (without a lid) for 15 minutes. The soup will thicken slightly and the flavors will deepen as it simmers.
6. After simmering for 15 minutes, the beans should be extra soft. Use the back of a large cooking spoon to smash more of the beans and thicken the soup further.
7. Taste the soup and adjust the salt or seasonings to your liking. Serve hot with your favorite toppings!