Pinto bean soup

Ingredients
•2 cups cooked pinto beans
•4 cups water
•1 cup diced tomatoes
•½ cup diced yellow squash
•½ cup diced green pepper
•½ cup diced carrots
•½ cup diced celery
•½ cup corn kernels
•1 ½ -2 tsp salt
•½ tsp pepper
•½ tsp dried parsley or basil
•2 tbsp olive oil
•¼ cup chopped fresh parsley leaves
Dash of chili flakes

Preparation
1. Sauté carrot, celery, green pepper, and squash with oil until they are tender in a pot.

2. Add salt, pepper, chili flakes, dried parsley and tomatoes.

3. Cook for a few more minutes then add corn and water.

4. Bring to a boil then simmer for 20 to 30 minutes.

5. Just before serving, sprinkle fresh parsley leaves on top.

Serves
4-6 Persons

By Madhavi Devi Dasi