Pinto bean soup

Pinto bean soup

•2 cups cooked pinto beans
•4 cups water
•1 cup diced tomatoes
•½ cup diced yellow squash
•½ cup diced green pepper
•½ cup diced carrots
•½ cup diced celery
•½ cup corn kernels
•1 ½ -2 tsp salt
•½ tsp pepper
•½ tsp dried parsley or basil
•2 tbsp olive oil
•¼ cup chopped fresh parsley leaves
Dash of chili flakes

Sauté carrot, celery, green pepper, and squash with oil until they are tender in a pot. Add salt, pepper, chili flakes, dried parsley and tomatoes. Cook for a few more minutes then add corn and water. Bring to a boil then simmer for 20 to 30 minutes. Just before serving, sprinkle fresh parsley leaves on top.

By Madhavi Devi Dasi

Author: ISKCON Desire Tree

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