PINTO AND SPINACH SOUP1 1/2 cups dry pinto beans 4 cups water 2 medium onions, chopped 2 stalks celery, chopped 2 tbsp balsamic vinegar 1 1/2 tsp Italian seasoning 1 tsp sea salt 1 tbsp soy sauce 8 oz fresh spinach Wash and pick over the beans. Place them in a bowl with water to cover and let soak 8-10 hours. Drain and rinse beans. Place in a kettle with the water. Cover and bring to a boil. Reduce the heat and simmer, stirring occasionally for 45-60 minutes or until the beans are tender. Add the onions, celery, vinegar, Italian seasoning, salt, and soy sauce. Simmer until onions are tender. Wash, drain, and chop the spinach. Add it to the soup and simmer 2-3 minutes or until spinach is tender. Source: Arrowhead Mills Cookbook by Vicki Rae Chelf
|
