Pinto Bean and Poblano Soup

• servings: 4 servings
• total time: 1 hour 30 minutes

Ingredients

1 c. long-grain rice

1 1/2 tsp. canola oil

1 onion, chopped

3 large poblano peppers, seeded and chopped

4 cloves garlic, grated

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

4 tsp. vegetable bouillon base (we used Better Than Bouillon)

2 15.5-ounce cans pinto beans, rinsed

1 avocado, diced

Chopped cilantro and a pinch of smoked paprika, for serving

Directions

Cook rice per package directions.

Meanwhile, heat oil in medium saucepan on medium. Add onion and all but 1/3 cup chopped peppers and cook, stirring occasionally, until tender, 6 to 8 minutes.

Stir in garlic, cumin, and coriander. Add bouillon base and 11/2 cups water and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Stir in 1 cup beans.

Place remaining beans in blender along with 11/2 cups water and puree until smooth. Stir into soup and simmer until heated through, about 3 minutes.

Divide soup among bowls. Add a spoonful of rice and reserved poblano, then top with avocado, cilantro, and a pinch of smoked paprika.