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Pinto Bean Soup with Sweet Potatoes and Spinach

  • 1  tablespoon  vegetable oil
  • 1/2  medium onion, finely chopped
  • 1  celery stalk, chopped
  • 2  cloves garlic, finely chopped
  • 1/2  lb  dried pinto beans, soaked for 4-8 hours and drained
  • 3/4  lb  sweet potatoes, peeled and cut into bite sized chunks
  • 10  ounce  frozen spinach
  •   salt and pepper to taste
In a large soup pot over medium heat, warm the oil. Add the onion, celery, and garlic and saute until soft and fragrant, stirring occasionally (about 10 minutes) Add the beans and water to cover by 2 inches. Bring to a boil, lower heat to a simmer and cover partially. Cook until nearly soft, stirring occasionally and adding water if necessary. (depending on the age of the beans, this can be anywhere from 45 minutes to 2 hours) Once the beans begin to soften, add salt a little at a time until the beans are salty enough for your taste. Add the sweet potatoes and simmer until tender, about 10 minutes. Add the spinach and cook to thaw and wilt, stirring occasionally. Adjust water quantity, and salt and pepper and serve immediately.
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