Pinto Bean and Corn Soup

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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.

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

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

Ice Tea January 12, 2002

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