Vegetable and Pinto Bean Soup

Ingredients

1 cup of dried pinto beans

3 cups of finely chopped celery (approximately 1 bag)

2.5 cups of finely chopped carrots (approximately 5-6)

1 cup of finely chopped white onions (approximately 1 medium onion)

1 bag or 2.5 cups of frozen corn (I had a gold & white corn blend)

1 can of petite diced tomatoes

3 tablespoons of olive oil

6 cups of chicken broth (1 big box)

2 tsp of Italian seasoning

1 tsp of garlic powder

Juice from 1 lime (approximately 3 tbs)

Instructions

1. On high, bring 6 cups of water to a boil and then pour the pinto beans into the pot. Cook for 45 minutes on medium-high.

2. While beans are cooking, finely chop the celery, carrots, and onions.

3. Heat the olive oil in a large pot on medium.

4. Pour the chopped vegetable mixture into the large pot. Add a pinch of salt. Stir occasionally for 10-15 minutes or until soft.

5. Add the corn, diced tomatoes, and salt & pepper to taste. Once the veggies start to soften, pour in the chicken broth.

6. Mix in the Italian seasoning and garlic powder. Cook for 5 minutes.

7. Strain the pinto beans and add them to the large pot.

8. Heat for 10 minutes. Squeeze and stir in the lime juice.

9. Ladle into a bowl and enjoy!

Calories & Macronutrients

1 serving*

181 Calories*

53% Carbohydrates (25.4 g)*

34% Fat (7.3 g)*

12% Protein (5.8 g)*

*From estimates on My Fitness Pal