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!

My Fitness Pal Calories and Nutrition Facts: 1 serving 181 Calories 53% Carbohydrates (25.4 g) 34% Fat (7.3 g) 12% Protein (5.8 g)


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