Pinto Bean And Corn Soup - cooking recipe

Ingredients
    2 cups dried pinto beans, soaked and ready to cook
    6 cups water or 6 cups stock
    6 packets chicken bouillon (if not using stock)
    1 tablespoon thyme leaves
    1 (28 ounce) can tomatoes
    1/2 cup chopped celery
    1 (14 ounce) can creamed corn
    salt and pepper
    1 (10 ounce) package frozen spinach (optional)
Preparation
    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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