PINTO BEAN AND CORN SOUP

Pinto Bean and Corn Soup image

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

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 9

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)

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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