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


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!

About this Recipe

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