Soup

1. Gather all the ingredients, olive oil, onions, garlic, cumin, chili powder, paprika, cayenne pepper, diced tomatoes, vegetable stock, salt & pepper, carrots, zucchini, pinto beans, and corn.

   

2. Get out your large soup pot and begin by heating the olive oil over medium heat. Saute the garlic, onions, cumin, chili pepper, paprika, and cayenne pepper until the onions are soft, about 10 minutes.

   

3. Drain and rinse the pinto beans.

   

4. Add the tomatoes, stock, salt and pepper and bring the soup to a boil.

   

5. Once the soup reaches a boil, turn down to low and add the carrots and simmer for 15 minutes.

   

6. Next, stir in the zucchini and cook for an additional 5 minutes. You don't want the zucchini to be mushy so keep an eye on it.

   

7. Add the beans and the corn. Cook for 2 more minutes.

   

8. Remove two cups of the soup and add to another pot to use a hand blender or transfer to the food processor. Puree the two cups of the soup.

   

9. Return the pureed soup back into the large soup pot.

   

10. Stir the soup and let it heat through.

11. Laddle soup into a bowl and top with the grated cheese and hot sauce.

    

12. We served the soup with cornbread but you can also serve it with cheese quesadillas and dip them into the soup.

    

13. We had enough for leftovers and made enough for 3 meals to freeze for future dinners.