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    You are in: Home / Recipes / Pinto Bean and Corn Soup Recipe
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    Pinto Bean and Corn Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Tebo's Note:

    A nice fall or winter soup. Canned beans can be used if desired. Good for lunch with a hearty bread. Freeze leftovers in soup bowl sizes for later use.

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    Units: US | Metric


    1. 1
      Combine drained beans, stock,& thyme in a dutch oven.
    2. 2
      Bring to a boil and then simmer till beans are tender, about 1 hour.
    3. 3
      Remove 1 cup cooked beans and mash with a fork.
    4. 4
      Return mashed beans to dutch oven and add tomatoes, celery& corn.
    5. 5
      Bring to a boil, reduce heat, cover and simmer about 30 minutes.
    6. 6
      Add salt and pepper.
    7. 7

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    Ratings & Reviews:

    • on January 12, 2002


      This recipe is very convenient since you could buy the ingredients well beforehand,& make the recipe whenever you were ready. This was a perfect recipe for my parents: my dad needs fiber, & my mom can't tolerate onions/garlic (in addition to her not being able to chop up too many veggies). If you use baby carrots, the only veggie chopping is the celery. I did a "quick soak" of the beans: I just boiled them in water for a few minutes and then drained. The tangy beans, the sween corn and the spices made for a superb blend! Thank you for submitting this recipe. It is a keepr! ---Ice Tea

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pinto Bean and Corn Soup

    Serving Size: 1 (404 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 150.2
    Calories from Fat 6
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 115.0 mg
    Total Carbohydrate 29.4 g
    Dietary Fiber 6.3 g
    Sugars 3.6 g
    Protein 8.1 g

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