Pueblo pinto bean soup

Yield: 1 Servings

Measure Ingredient
3 cans (15 oz) pinto beans
2 cans (16 oz) chicken broth
1 medium Onion
1 cup Corn; (optional)
½ teaspoon Black pepper
½ teaspoon Ground coriander
3 \N Cloves garlic; minced
½ \N Sliced dry or fresh red chile pod; (seeds removed)
1 cup Cubed cooked ham
\N \N Salt and pepper to taste

In a large skillet or dutch oven, saute onion in oil or butter until clear.

Stir in all other ingredients. Simmer on medium heat, stirring occasionally until flavors are well blended, about 35 minutes.

Posted to brand-name-recipes by Dan and Mary <4christ@...> on Mar 26, 1998

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