pinto bean soup
My grandma used to make this with fresh baked buttermilk biscuits, a "mainstay" while visiting her always!
prep time
1 Hr 15 Min
cook time
2 Hr
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 1 pound dried pinto beans, washed & sorted
- 1/2 pound low sodium bacon, cut into 1" strips
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 large chicken bullion cube
- 1 large vegetable bullion cube
- 6 cups water
- 1 teaspoon chopped garlic
- 1 teaspoon thyme leaves
- - fresh ground pepper to taste
How To Make pinto bean soup
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Step 1Put washed & sorted beans in 6 qt. Dutch Oven, cover with water about 1" above beans. Bring to a rolling boil for 2 minutes; remove from burner, cover and set aside for an hour.
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Step 2Drain beans in colander. Sautee Celery; Onion, & Bacon in Dutch Oven for 10 minutes or so, adding Garlic & Thyme towards the end, or until you can smell the spices in the mixture.
-
Step 3Dissolve bullion cubes in water in microwave for about 6 minutes or so. Add beans & broth to pot; stir, cover and cook on medium low heat for 2 hours stirring occasionally.
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Step 4the last 15 minutes of cooking, remove cover and mash a portion of the beans against the sides of the Dutch Oven to thicken the broth and enhance the bean flavors.
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Step 5Top with fresh cracked black pepper and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Category:
Bean Soups
Keyword:
#Soups
Keyword:
#pinto beans
Ingredient:
Beans/Legumes
Diet:
Low Sodium
Culture:
Southern
Method:
Stove Top
Tag:
#Heirloom
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