I have worked out another recipe for soup recently. I thought to share this one due to its simplicity.
Yield:
6 to 8 servingsIngredients
3/4 cup pinto beans cleaned, washed and cooked
1 1/2 tablespoons olive oil
1 medium onion, chopped and sliced
2 celery stalks, sliced in 1/4-inch pieces
5 cups water
1 large carrot, halved (length wise) and sliced
3 medium red potatoes, quartered and sliced
1 cup frozen corn kernels (white or yellow)
1 1/2 tablespoons low salt soy sauce
2 tablespoons dill weed
1/2 teaspoon oregano
Instructions
Place pinto beans in cooking pot with four inches of water to cover beans. Bring to a boil and then remove from heat, cover pot. Let it sit for 1 hour and place back on stove and bring to boil once more. Set on simmer.
Meanwhile prepare all vegetables. In a medium soup pot, pour olive oil and heat over medium high burner. Once oil is hot, add onion and celery; saut
