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Camellia Brand
a bowl of southwestern pinto bean soup

Southwestern Pinto Bean Soup

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3Just good
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  • 4 cups Camellia Pinto Beans, cooked
  • 2 T Canola oil
  • 1/2 cup onions, chopped
  • 4 clovers garlic, minced
  • 2 tsp taco seasoning
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup red bell pepper, chopped
  • 4-6 cups vegetable stock
  • 1 cup frozen corn


  • Heat a large pot over medium heat. Add oil, onion, garlic, bell peppers, and a pinch of salt and pepper, and stir to combine.
  • Continue to cook for 4-5 minutes, stirring often, until the vegetables are soft.
  • Add two teaspoons of taco seasoning and stir well.
  • Add vegetable stock and stir. Start with 4 cups and then increase if you prefer a soup with more broth. Increase heat and bring to a boil.
  • Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
  • Simmer covered for 30 minutes.
  • Serve soup with additional toppings such as: pepper-jack cheese, avocado, tortilla chips or cornbread.

Kelly Walton is a member of the Slow Food community. This recipe was submitted as part of the 2018 Terra Madre Day as a Food for Change meal.