Ingredients
- 2 1/2 C. Pinto Beans (soaked overnight and cooked)
2 Medium Carrots cut in small cubes
1/2 small onion plus 2 shallots sliced
1 Small Bell Pepper
2 1/2 Ears of Corn (cut from cob or two cups of frozen corn)
1/2 Can diced tomato unsalted
1 Bouillon of your choice
1/2 tsp salt or salt substitute to taste
Black Pepper, Tumeric, 2 Red Pepper balls, Garlic Powder,
1-2 tbs Olive or Canola Oil
5-6 Cups water for broth
Chopped Cilantro, Grated Sharp Cheddar and crumbled Tortilla Chips for topping.
Can add Turkey Balls to pot when soup is just about finished to add extra flavor and body.
Description
TBA
Spark Recipes
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