Smoky Pinto Bean Corn Soup (Printable Version)
Hearty smoky pinto bean and roasted corn soup with aromatic vegetables. A warming vegetarian comfort meal.
# What You'll Need:
→ Vegetables
01 - 2 cups corn kernels (fresh or frozen, preferably roasted)
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
06 - 1 red bell pepper, cored seeded and diced
07 - 1 jalapeño pepper, seeded and minced (optional)
→ Beans & Broth
08 - 2 cans (15 oz each) pinto beans, drained and rinsed
09 - 4 cups gluten-free vegetable broth
→ Spices & Seasonings
10 - 1 tablespoon smoked paprika
11 - 1 teaspoon ground cumin
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon chili powder
15 - Kosher salt and freshly ground black pepper, to taste
→ Finishing Touches
16 - 2 tablespoons extra-virgin olive oil
17 - Juice of 1 fresh lime
18 - Fresh cilantro, roughly chopped (for garnish)
19 - Optional toppings: sour cream, avocado slices, shredded cheese, tortilla chips
# How To Make:
01 - If using fresh corn, place the ears under a broiler or on a hot grill, turning occasionally, until the kernels are lightly charred and caramelized. Let cool slightly, then slice the kernels off the cobs. Set aside. If using frozen corn, thaw and pat dry before roasting.
02 - Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, celery, and red bell pepper. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 6 to 7 minutes.
03 - Add the minced garlic and jalapeño to the pot. Stir continuously and cook for about 1 minute, until fragrant, being careful not to let the garlic brown.
04 - Stir in the smoked paprika, ground cumin, dried oregano, ground coriander, and chili powder. Continue cooking for 1 minute, stirring constantly, to toast the spices and release their essential oils.
05 - Add the roasted corn kernels, drained pinto beans, and vegetable broth to the pot. Stir well to combine all ingredients and bring the mixture to a rolling boil over medium-high heat.
06 - Once boiling, reduce the heat to medium-low. Let the soup simmer uncovered for 25 minutes, stirring occasionally, until the flavors meld and the vegetables are fully tender.
07 - Using a potato masher or an immersion blender, partially mash some of the beans directly in the pot. This will naturally thicken the broth while leaving texture. Adjust the amount of mashing to your preferred consistency.
08 - Remove the pot from heat and stir in the fresh lime juice. Season generously with kosher salt and freshly ground black pepper, tasting and adjusting as needed.
09 - Ladle the hot soup into bowls. Garnish with chopped fresh cilantro and any desired toppings such as avocado slices, sour cream, shredded cheese, or crushed tortilla chips. Serve immediately.
# Expert Advice:
01 -
- The roasted corn gives a sweetness that plays beautifully against the smoky spices, and you will keep going back for more.
- It uses pantry staples and comes together in under an hour without any fancy technique.
- Mashing some beans right in the pot creates a creamy texture without a drop of cream.
02 -
- Do not skip charring the corn, because that single step is what separates a good soup from one people ask you to make again and again.
- Toasting the spices for a full minute before adding liquid is the difference between a flat tasting pot and one with real depth.
- Leftovers actually taste better the next day after the flavors have had time to settle into each other.
03 -
- Mash only about a third of the beans for the best texture, leaving the rest whole so every spoonful has something to chew on.
- Dice all your vegetables roughly the same size so they cook evenly and look beautiful in the bowl.