Mexican Pinto Bean Soup

Mexican Pinto Bean Soup

Mexican Pinto Bean Soup
Ingredients
1 tbsp olive oil
1 medium onion diced
1 (14 oz) can fire-roasted tomatoes 
3 garlic cloves minced
2 small carrots peeled and diced
1 medium potato peeled and diced
1 tsp oregano dried
1 tsp ground cumin
1 tsp smoked paprika
Red pepper flakes to taste
2 bay leaves (optional)
2 cups vegetable broth
2 (14 oz) cans pinto beans drained and rinsed
Salt and pepper to taste
Instructions
Heat oil in a large pot over medium/high heat.
Add onion and sauté for about 4-5 minutes, stirring frequently.
Stir in the roasted tomatoes, garlic, carrots, potato, and all spices.
Cook for 1-2 minutes, then pour in the vegetable broth
Bring the soup to a boil and let it simmer with a lid for about 10-15 minutes.
Add in the pinto beans and cook for a further 10 minutes or until the veggies are softened, stirring from time to time.
Serve in bowls and garnish with fresh herbs.

Mexican Cornbread Muffins
2 cups self rising cornmeal
¼ cup oil
1 1/3 cup milk
1 egg
½ can cream corn
5 tbsp jalapeno peppers diced
1 cup cheddar cheese

Mix all ingredients in a bowl
If needed add more cornmeal for the right consistency
Add mixture to muffin pans
Cook at 375 for 20 minutes
This recipe makes a drier mix for muffins
Use my other recipe for a moist Mexican Cornbread

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