Soup for Dinner

There’s nothing like trying a new recipe to build self-confidence in the kitchen. The nice thing about soup is that it really is hard to mess up, and you can make it your own. So give yourself a cooking-confidence boost along with a nutritional boost with this great soup recipe.


  • 32 oz (1 L) organic veggie broth
  • 1 cup (170 g) dry pinto beans
  • 2 large handfuls of baby spinach
  • 2 onions
  • 4 garlic cloves
  • 1 16 oz. can of organic corn (or 1 ear fresh corn)
  • 2 – 4 cups (500 ml – 1 L) water, range is based on consistency of desired soup
  • Sea salt and pepper, to taste
  • 1 tbsp coconut oil
  • 1 cup (185 g) organic brown rice
  • 1/4 tsp ground turmeric


  1. If using dry beans soak overnight then drain and rinse. (If using BPA free canned beans, drain and rinse.)
  2. Add olive oil to pot and bring to low-medium heat.
  3. Dice onions and garlic and add to pot with a pinch of sea salt.
  4. Sauté until onions are soft, about 5-8 minutes on low/medium heat.
  5. In the meantime, chop spinach and cut corn from ear if using fresh.
  6. Add broth and 2 cups of water if you desire a thinner consistency. For a thicker soup, leave the water out.
  7. Add pinto beans, spinach and corn.
  8. Bring to strong simmer on medium/high then reduce heat to simmer. Simmer with partially covered pot for about 2-3 hours until beans are soft.
  9. Stir occasionally and add additional water as desired.
  10. While soup is cooking, make rice. In rice cooker: add 1 cup brown rice and 2 cups water. Before starting, add turmeric, pepper and pinch of salt (optional).
  11. Serve and enjoy! Place a scoop of brown rice in the bottom of your bowl. Top with a ladle of soup. Garnish with parsley or spinach as desired.


  • Pinto beans–substitute white/cannellini beans, black beans, kidney beans, or garbanzo beans
  • Spinach–substitute kale, Swiss chard, or collard greens
  • Brown Rice–substitute quinoa
  • Corn–substitute peas
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