Pinto Bean and Corn Soup

"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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Ready In:
1hr 50mins
Ingredients:
9
Serves:
12
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ingredients

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directions

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

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Reviews

  1. 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
     
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RECIPE SUBMITTED BY

I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!
 
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