Fall Pinto Bean and Yam Soup | Nourishing Meals®

Ingredients

• 2 tablespoon extra virgin olive oil
• 1 large onion(s) chopped
• 5 clove(s) garlic crushed
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chipotle chili powder
• 1 tablespoon Herbamare
• 2 cup pinto beans (soaked for 8 to 12 hours)
• 8 cup water
• 15 ounce fire-roasted crushed tomatoes
• 2 jalapeño pepper(s) finely diced
• 3 large carrot(s) peeled and sliced
• 2 small yam(s) peeled and chopped
• 2 ears of corn cut from the cob
• 1 bunch(es) curly kale chopped
• 1 cup cilantro
• ¼ cup lime juice