Pinto Bean Soup

Tony G.


My grandma used to make this with fresh baked buttermilk biscuits, a "mainstay" while visiting her always!

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1 Hr 15 Min
2 Hr
Stove Top


1 lb
dried pinto beans, washed & sorted
1/2 lb
low sodium bacon, cut into 1" strips
1 medium
onion, chopped
2 stalk(s)
celery, chopped
1 large
chicken bullion cube
1 large
vegetable bullion cube
6 c
1 tsp
chopped garlic
1 tsp
thyme leaves
fresh ground pepper to taste

How to Make Pinto Bean Soup


  • 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.
  • 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.
  • 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.
  • 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.
  • 5Top with fresh cracked black pepper and enjoy!

Printable Recipe Card

About Pinto Bean Soup

Main Ingredient: Beans/Legumes
Regional Style: Southern
Dietary Needs: Low Sodium
Other Tag: Heirloom
Hashtags: #Soups, #pinto beans