Vegetable Soup - Mexican Inspired

1 3/4 cups pinto beans
3 quarts water
3 tablespoons olive oil
2 medium yellow onions, coarsely chopped
1/4 cup fresh Italian parsley, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped
2 teaspoons chili powder
2 teaspoons cumin
1 jalapeno pepper, finely chopped
4 medium carrots, peeled and cut in 1/4" slices
4 ribs celery including leaves, cut into 1/4" slices
2 medium zucchini, cut in half lengthwise, then into 1/4" slices
1 medium sweet potato, peeled, cut into quarters lengthwise, then into 1/4" slices
3 cups fresh corn kernels
salt and pepper

Put the pinto beans and water in a large soup pot. Cover and bring to a boil over high heat. Lower the heat to medium. Stir in the olive oil, onions, parsley, cilantro, chili powder, cumin and jalapeno pepper. Cover and cook at a medium boil for 45 minutes, stirring occasionally. Add the carrots and celery. Cover and continue cooking for 45 minutes, stirring occasionally, until the beans are just tender.
Stir in the zucchini and sweet potatoes. Cover and continue cooking for about 30 minutes. Stir in the corn, and salt and pepper to taste. Cover and continue cooking for 5 minutes, stirring occasionally. Taste for seasonings.

Serves 8

* Claire's Classic American Vegetarian Cooking - Claire Crisuolo