Categories: beans, soup

Ingredients

• 4 cans (15 1/2 oz each) pinto beans
• 2 T butter
• 3 c finely chopped onions
• 1 c chopped celery
• 1 T hot curry powder (or more, to taste)
• 8 c chicken broth
• 1 c rice
• 2 lbs. zucchini, ends trimmed and diced
• 1/4 c chopped Italian parsley
• 3 T lime juice

Directions

1. Drain beans, reserving ½ cup of the liquid. Rinse beans; set aside.

2. In a 12-quart pan over medium-high heat, cook butter, onions, and celery, stirring occasionally, until lightly browned, 10 minutes.

3. Add curry, and cook, stirring, 3 minutes more.

4. Add broth, reserved bean liquid, and rice; scrape browned bits from pan bottom.

5. Cover; bring to a boil, 2 minutes.

6. Reduce heat; simmer, covered, until rice is just tender, 15 minutes.

7. Stir in zucchini, beans, parsley, and juice. Add salt and pepper. Heat until hot.

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