Directions

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
9. Simmer with partially covered pot for about 2-3 hours until beans are soft.
10. Stir occasionally and add additional water as desired.
11. 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 salt (optional).
12. 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.