Instant Fiesta Soup
2 (15-Ounce) Cans No Salt Added Pinto Beans (Undrained)
1 1/2 Cups Salsa
1 1/2 Teaspoons Smoked Paprika
1 Teaspoon Ground Cumin
For Topping (Optional):
Thinly Sliced Chives or Scallions
Toss the beans, aquafaba and all, into your blender along with the salsa and spices. Blend until mostly smooth but with a bit of texture still remaining, as desired.
Transfer the mixture to a medium saucepan and heat over medium-high, until steaming hot all the way through; about 4 - 5 minutes. Alternatively, a single serving into the microwave for 2 minutes and store the rest in the fridge, sealed in an airtight container, for up to a week.
Ladle into bowls and top each with avocado and chives or scallions. Dig in!
Makes 3 - 4 Servings
On less lazy days, cook your own beans from scratch! Simply use about 3 cups total and either 1/2 - 1 cup of the aquafaba or vegetable broth, to reach your desired consistency.
To simply switch things up a bit, consider using black beans instead of pinto.
Make it an Italian-inspired soup by using white beans and marinara sauce in place of the salsa, plus a generous handful of fresh or dried herbs (heavy on the basil and parsley, please!)
©Hannah Kaminsky http://www.BitterSweetBlog.com