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A rustic country-style vegetable soup with squash, corn, beans, and chiles. This healthy, vegetarian family soup celebrates fresh farm ingredients in a simple, nourishing bowl.
Heat the olive oil in a large soup pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent, stirring occasionally to prevent browning.
Add the garlic, poblano chile, and carrot to the pot. Cook for 2–3 minutes, stirring, to gently soften the aromatics.
Stir in the diced potatoes, corn, and zucchini. Cook for 2 minutes to coat with oil and flavors, then add the diced tomatoes.
Pour in the vegetable broth, add cooked pinto beans, salt, and black pepper. Increase heat to bring to a gentle boil, then immediately reduce to a simmer.
Cover and simmer for 25–30 minutes on low heat, checking occasionally. The vegetables should be tender but still hold their shape—avoid a rolling boil.
Remove from heat. Stir in chopped cilantro. Taste and adjust seasoning as needed. Serve hot, garnished with extra cilantro if desired.
