Pinto Bean Soup
This easy soup is a spin on classic chicken noodle that I made with some dried pinto beans left over in my pantry. This would work fine with canned beans, too, or any other dried beans you find in your cabinet.
Ingredients
- 1 tbs olive oil
- 1 small onion
- 2 tsp garlic, minced
- 1 tsp Italian seasoning
- 1/2 cup carrots, sliced
- 1/2 cup celery, chopped
- 3 cups pinto beans, hydrated
- 6 cups chicken broth
Instructions
- If you're starting with dried beans, rehydrate them for 8 hours or overnight according to package instructions.
- Put olive oil in the bottom of large soup pot. Add onions and sauté over medium high heat until nearly translucent. Add garlic and Italian seasoning. Sauté another 2-3 minutes.
- Add carrots and celery to the pot and sauté for 5-10 minutes until veggies start to cook. You don't want them completely soft, there will be plenty of time for that while they simmer, but you want them to start the cooking process.
- Add pinto beans and chicken broth and bring to a boil. Reduce heat and simmer, covered, for one hour. Serve warm with Parmesan cheese.