Garlic Pinto Soup

Serves: 5
Total Calories: 367
Yield: 9 cups


4 cloves garlic minced
1 teaspoon olive oil
2 cups water
1 cup chopped fresh parsley
2 cups corn (fresh or frozen)
4 cups cooked pinto beans and stock
1 cup cooked rice
1 1/2 teaspoons cumin
1/2 teaspoon salt


In the bottom of a medium soup pot, sauté the garlic in the oil.

Add the water, parsley, and corn, and simmer for 5 minutes.

Add the beans, rice, cumin, and salt, and bring to a boil. Simmer for 5 more minutes, stirring occasionally to prevent the soup from sticking to the bottom of the pot.

Nutritional Facts:

Serves: 5
Total Calories: 367
Calories from Fat: 19

This Garlic Pinto Soup recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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