Real Recipes From Real Home Cooks ®

pinto bean soup

Recipe by
Tony G.
Cumming, GA

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

yield 8 -10
prep time 1 Hr 15 Min
cook time 2 Hr
method Stove Top

Ingredients For pinto bean soup

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

How To Make pinto bean soup

  • 1
    Put 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.
  • 2
    Drain 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.
  • 3
    Dissolve 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.
  • 4
    the 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.
  • 5
    Top with fresh cracked black pepper and enjoy!