Pinto Bean Poblano Soup

1 c. rice
1 1/2 tsp. Olive oil
1 onion, chopped
3 large poblano peppers, seeded and chopped
4 cloves garlic, grated
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
4 tsp. vegetable bouillon base (or use veggie broth when water is called for)
2 15.5-ounce cans pinto beans, rinsed
1 avocado, diced
chopped cilantro
a couple scallions, sliced
a pinch of smoked paprika, for serving

Cook rice.

Heat oil in saucepan on medium. Add onion and all but 1/3 cup chopped peppers and cook, stirring occasionally, until tender, 6 to 8 minutes.

Stir in garlic, cumin, and coriander. Add bouillon base and 1.5 cups water and simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Stir in 1 cup beans.

Place remaining beans in blender along with 1/2 cup water and puree until smooth. Stir into soup and simmer until heated through, about 3 minutes.

Divide soup among bowls. Add a spoonful of rice and reserved poblano, then top with avocado, cilantro, scallions and a pinch of smoked paprika.

Recipe from Pescatarian Mediterranean Lifestyle