Ingredients

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 large carrots, diced

2 celery stalks, diced

1 bell pepper (any color), diced

2 medium potatoes, peeled and cubed

1 can (14.5 oz) diced tomatoes, with juices

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

4 cups vegetable broth

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

1 cup corn kernels (fresh or frozen)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent.

Step 2: Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.

Step 3: Stir in the diced carrots, celery, and bell pepper. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are slightly softened.

Step 4: Add the cubed potatoes to the pot, followed by the diced tomatoes with their juices. Stir to combine all the ingredients.

Step 5: Pour in the vegetable broth, and then add the black beans, kidney beans, and pinto beans. Stir well.

Step 6: Season the soup with ground cumin, smoked paprika, chili powder, cayenne pepper, salt, and pepper. Mix thoroughly to ensure the spices are evenly distributed.

Step 7: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, stirring occasionally.

Step 8: After 30 minutes, add the corn kernels to the pot and continue to simmer for an additional 10 minutes.

Step 9: Taste the soup and adjust the seasoning with more salt, pepper, or spices as desired.

Step 10: Serve the soup hot, garnished with fresh cilantro and lime wedges on the side for squeezing over each bowl.

Tips & Variations

Use smoked sausage or cooked shredded chicken for added protein if desired.

Adjust the cayenne pepper to control the heat level according to your preference.

For a thicker soup, mash some of the beans before adding them in, or simmer uncovered for a few extra minutes to reduce liquid.

Fresh herbs like parsley or oregano can complement the flavor if you’re out of cilantro.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan, using vegetable broth and no animal products.

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook dried beans fully before adding them to the soup, as canned beans are already cooked and save time.

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Introduction