Pinto Bean Soup
"A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni."
photo by Caroline Cooks
- Ready In:
- 5hrs 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 226.79 g pinto beans
- 4 slice bacon, diced
- 118.29 ml chopped onion
- 118.29 ml chopped celery
- 4.92 ml salt
- 4.92 ml pepper
- 4.92 ml garlic powder
- 1.23 ml marjoram
- 1.23 ml thyme
directions
- Rinse beans and sort for stones.
- Soak beans in enough water to cover overnight.
- Drain off water.
- In skillet, brown bacon.
- Add onion and celery, stir.
- Add spices.
- Add this mixture to drained beans.
- Pour enough water to reach within 3 inches of top of pot.
- Bring to a boil.
- Simmer for 4-5 hours, stirring occasionally.
- When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.
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Reviews
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my problem here was there weren't enough beans!! I'm sure that was my fault-the size of my soup pot was too large. However the broth was flavorful and we could definitely taste the potential here. Stupid mistake aside, I would use this recipe again. -
Oh, my goodness! Delicious! -
Yum! I used both celery and carrots, as well as adding in a 14.5 oz can of diced tomatoes with the water! -
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Delish! I subbed sliced carrots for the celery, due to taste preferences in my house. I did the rapid soak with the beans, bringing to a boil, then covering and sitting for an hour. I also had a leftover turkey leg and part of a thigh, and I diced this up and added to the beans, along with a spoon of bouillon granules. With that addition, I held off on the salt until it was nearly done, then added to taste. Thanks so much for a wonderful, easy recipe. Served with honey oatmeal bread on the side. Update: Made this yesterday, keeping the liquid level just above the beans as it simmered, adding beef bouillon and no salt, then about an hour before serving added a pound of browned ground beef. Best bean soup ever! -
Wonderful bean soup; I did add some chopped ham that I had in the freezer. THX for posting.
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Tweaks
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I used both celery and carrots, as well as adding in a 14.5 oz can of diced tomatoes with the water!
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I didn’t tweak much. Doubled the recipe. Couldn’t find marjoram. Used Italian seasoning from Penzey’s in place of marjoram and thyme. Cornbread to accompany:)
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Yummy. The only thing I changed was added Italian seasoning in place of the marjorim and thyme, as Italian has those and i didn't have any marjorim. Thanks for posting. -
I cooked mine with chicken stock instead of just water. Afterwards on the side I had a plate of cooked ham cut in pieces with sliced green onions so everybody could add their own as they wished.
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Delish! I subbed sliced carrots for the celery, due to taste preferences in my house. I did the rapid soak with the beans, bringing to a boil, then covering and sitting for an hour. I also had a leftover turkey leg and part of a thigh, and I diced this up and added to the beans, along with a spoon of bouillon granules. With that addition, I held off on the salt until it was nearly done, then added to taste. Thanks so much for a wonderful, easy recipe. Served with honey oatmeal bread on the side. Update: Made this yesterday, keeping the liquid level just above the beans as it simmered, adding beef bouillon and no salt, then about an hour before serving added a pound of browned ground beef. Best bean soup ever!
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
