Ingredients for Pinto Bean And Corn Soup
- Dried Pinto Beans
- Water
- Chicken Bouillon
- Thyme Leaves
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 1 cup chopped celery
- Creamed Corn
- Salt And Pepper
- Frozen Spinach
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How to Make Pinto Bean And Corn Soup
- In a large Dutch oven, combine 1 (15-ounce) can pinto beans (or 1 ½ cups cooked dried pinto beans), 6 cups vegetable or chicken stock, and 2 sprigs fresh thyme.
- Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 45-60 minutes, or until beans are tender. (Dried beans will take longer.)
- Remove about 1 cup of cooked beans and mash them thoroughly with a fork.
- Stir the mashed beans back into the pot. Add 1 (14.5-ounce) can diced tomatoes (undrained), 1 cup chopped celery, and 1 cup frozen or fresh corn kernels.
- Bring the soup back to a simmer, reduce heat to low, cover, and cook for another 20-30 minutes to allow the flavors to meld.
- Season generously with salt and freshly ground black pepper to taste.
- Serve hot, garnished with a dollop of sour cream or crème fraîche (optional) and a sprinkle of fresh cilantro (optional). Enjoy with a side of crusty bread!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
14g
Fat
0g
Carbs
9g
