So last week, I managed to celebrate with food every single day and there are still leftovers in my fridge. This week I wanted some kind of dish that might use up some of those leftovers, would be nice and light but still warm and filling on cold (for NorCal) fall nights. I came up with this all from my kitchen staples, which happens tastes great and is good for you. However, just to ease myself back into this health food thing, I added a blob of sour cream, but nonfat Greek yogurt would also be tasty. And for the record, this would be really easy to throw in the crockpot for later.
- 4 cups cooked pinto beans or 2 cans, drained and rinsed
- 2 cups vegetable broth
- 2 cups salsa
- 1 medium onion, chopped
- 2 cups corn
- 1 box frozen spinach or 1 bag baby spinach
Combine beans, broth, salsa and onions in a soup pot. Bring to a simmer, cover, and cook until onions are tender, about 30 to 45 minutes. Stir in corn and spinach and cook until hot, about 5 minutes. Serves 6.