Mexican

pinto Soyrizo Corn soup is for Soup.

pinto Soyrizo Corn soup takes 15 minutes to prepare.

pinto Soyrizo Corn soup takes 45 minutes to cook.

pinto Soyrizo Corn soup makes 6 servings.

The ingredients for pinto Soyrizo Corn soup are:

Pinto beans - canned, drained and rinsed (preferably low-sodium) - 4cups or about two regular sized cans
Vegetable broth (preferably low-sodium) - 4cups
Onion (large) chopped as small as you like
Olive or other vegetable oil - 1tsp
Soyrizo - 8oz sliced as small as you like
Corn, frozen (or canned no-salt added) - 2cups
Tomatoes, canned no-salt added - 2cups and include the juice (chop them up a bit in the can using scissors or two knives)
Garlic - I like garlic so I use 3 cloves, sliced or chopped
Oregano and Black Pepper - 1/2 tsp ea or to taste
Optional: add a dash of hot pepper or cayenne if the Soyrizo is not spicy enough for your tastes

Here is how you make pinto Soyrizo Corn soup:

1) In a well-seasoned iron dutch oven or non-stick skillet saute the onion in the oil until golden.2) from the skillet, transfer onions to a large pot or slow cooker3) add all the other ingredients and simmer uncovered about 30-40 minutes or until the desired thickness is reached (add water if it gets too thick)Makes 6 servings and is appropriate for slow-cookers or freezing as well.Number of Servings: 6Recipe submitted by SparkPeople user BINGHAM37.

The nutritional information for pinto Soyrizo Corn soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 284.6

• Total Fat: 8.7 g
• Cholesterol: 0.0 mg
• Sodium: 878.5 mg
• Total Carbs: 48.5 g
• Dietary Fiber: 16.2 g
• Protein: 15.6 g

pinto Soyrizo Corn soup is Mexican cuisine.

The dietary needs meet for pinto Soyrizo Corn soup is Vegan