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

Directions:
  • 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!
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