New Mexico Pinto Bean Soup Adapted from: Great Vegetarian Cooking Under Pressure by Lorna J. Sass | New Paradigm Health Cookery | Information and Recipes about New Health Enhancing, Whole Food, Plant-Based Diet

Ingredients

• 1 ½ cups dried pinto beans, picked over and rinsed, soaked overnight in ample water to cover or speed soak
• 1 t. whole cumin seeds
• 1 T. finely minced garlic
• 2 cups coarsely chopped onions
• 1 large red bell pepper, seeded and diced
• 1 ½ - 2 cups fresh or frozen (defrosted) corn kernels
• 1 ½ t. dried oregano leaves
• 1 ½ t. chipotle powder
• 4 cups boiling water
• ½ bunch finely chopped kale
• 2 T. tomato paste
• ½ cup fresh parsley
• 1 – 2 T. freshly squeezed lime juice
• Salt & pepper to taste
• 1 ripe but firm avocado, peeled, pitted and cut into ½” dice (sprinkle with lime juice if not adding to the soup immediately)