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):

Diced Avocado

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

Variations:

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!)