Pinto Bean and Red Potato Chowder

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Pinto Bean and Red Potato Chowder

I have worked out another recipe for soup recently. I thought to share this one due to its simplicity.

Yield: 6 to 8 servings


  • 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


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

Additional Notes:

When preparing vegetables, I find it easy to use two separate pie pans for grouping vegetables. Placed prepared onion and celery in one pie pan, and the carrots, potatoes and corn in the other pan.

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