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.
Provided by Tebo3759
Categories Lunch/Snacks
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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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[email protected]This soup is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my family.
S. E
[email protected]I'm not a huge fan of soups, but this one is an exception. It's so flavorful and satisfying.
Terra Bundance
[email protected]I love that this soup is so affordable. It's a great way to feed a large family on a budget.
UC Unlimited Chanel
[email protected]This soup is a great way to use up leftover beans and corn.
Dem Know
[email protected]I'm a vegetarian, so I omitted the bacon. The soup was still plenty flavorful.
Chris Heckadon
[email protected]This soup is so versatile. I've added all sorts of different vegetables to it, and it's always delicious.
BLACK DEVIL
[email protected]I was short on time, so I used canned pinto beans and corn. The soup still turned out great!
Omar Bougueddach
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the spices warm you up from the inside out.
Joe Culver
[email protected]I'm not usually a fan of bean soups, but this one changed my mind. The smoky flavor from the chipotle peppers was amazing.
David Zulu
[email protected]This soup was a hit with my family! It was easy to make and packed with flavor. I especially loved the combination of pinto beans and corn.