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Pinto Bean and Corn Soup

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“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.”
READY IN:
1hr 50mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

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

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