In a large pot, heat the oil over medium heat. Add the onion, garlic and a pinch of sea salt. Saute for 3-5 minutes or until the onion is translucent.
In a small bowl or food processor, mash or process 2 cups (1 can) of pinto beans until smooth. Add a small amount of water as needed to the food processor. Add the mashed pinto beans to the pot, along with the remaining pinto beans, black beans, vegetable broth, salsa, and spices. Reserve the frozen corn until 5 minutes before serving.
Bring soup to a slight boil, then reduce heat to medium-low.
Simmer the soup, uncovered, for 15 minutes. Add the frozen corn and simmer for 5 more minutes, or until the corn is thawed and tender.
Season with salt and pepper to taste.
Recipe Notes
You might be tempted to let this soup simmer all afternoon. . . .
(and make your UPS man drool at the door)
but I caution you….
unlike many soup recipes, increasing the cooking time does not improve the flavor of this soup. In fact, I much prefer the flavor when it is cooked no longer than 20-30 minutes.
