Pinto bean soup, packed with savory spices and nutritious ingredients and topped with your favorite fixings, makes for a warm and satisfying meal-in-a-bowl.

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, chopped
• 3 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 3 cans (15 ounces each) pinto beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes
• 2 cups reduced-sodium vegetable broth
• optional toppings: diced avocado, sour cream, shredded cheese, crushed tortilla chips and cilantro

Directions

1. In a Dutch oven or large sauce pot, heat oil over medium heat. Add onion; cook until tender, 4-5 minutes. Stir in garlic, chili powder, cumin, salt, oregano, pepper and cayenne; cook one minute longer. Add pinto beans, diced tomatoes and broth; bring to a simmer. Cook until beans are softened and flavors have melded, 15-20 minutes. If desired, top of avocado, sour cream, cheddar, crushed tortilla chips and cilantro.