Saturday, July 3, 2010

Pinto Bean and Vegetable Soup

Let me start off with this statement: I Love Soups. Any soups. Light or hearty, soups are warming, soothing and healing. They can also be refreshing and energizing, if you wish. I love soups. All kinds of soups.

For making this hero today I used:
  • 2 cups cooked pinto beans
  • 1 cup carrots, sliced
  • 1/2 cup green beans
  • 1/2 cup yellow corn
  • 1/2 cup sliced onion
  • 2 mini red bell peppers, chopped
  • 2 medium ripe tomatoes, chopped
  • 1 garlic clove, chopped
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon salt
  • 3 tablespoons canola oil
  • water or vegetable stock

  • Heat the oil in a pan and slightly fry the chopped garlic, onion and black pepper
  • Add the carrots and the green beans and fry for another couple of minutes, on medium heat.

  • Add the tomatoes and salt and keep cooking for another minute.
  • Add the corn and mix well. Simmer for a minute.
  • Add the beans and chopped bell peppers, some water or vegetable stock to obtain desired soup consistency, cover the pot and simmer for about 3 minutes, till all the flavours are well incorporated.
  • Enjoy!


Yasmeen said...

A hearty soup,yum!


Hi....looks delicious and very colorful, beautiful click too...

Mary said...

This looks hearty and delicious. I'm saving the recipe for our next cold damp day. Though we don't advertise the fact, that happens in Oregon in the summertime :-). I hope you are having a great day. Blessings...Mary

Vegetarian Yogini said...

Thanks everyone! That inspires me!

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