Best Pappasitos Pinto Bean Soup Recipes

Pinto Bean Soup image

Provided by MizzNezz

Categories Beans

Time 5h15m

Yield 8 serving(s)

Number Of Ingredients 9

Steps:

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.

Nutrition Facts : Calories 65.5, Fat 2, SaturatedFat 0.7, Cholesterol 2.7, Sodium 330, Carbohydrate 9, Fiber 2.9, Sugar 0.7, Protein 3.2

Potato Pinto Bean Soup image

Provided by BeccaB3c

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, chopped (1/2 cup)
1 cup sliced shiitake mushrooms or 1 cup button mushroom
2 teaspoons olive oil
3 large potatoes, peeled and thinly sliced (4 1/2 cups)
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans beef broth
1 (15 ounce) can pinto beans, rinsed and drained
1/2 cup buttermilk
1 tablespoon cornstarch
1 tablespoon snipped fresh basil
1/4 cup plain yogurt or 1/4 cup sour cream
fresh basil sprig (optional)

Steps:

In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
Add the potatoes and broth- Bring to a boil; reduce heat.
Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in 1 tablespoon snipped basil.
To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
If desired, garnish with fresh basil.

Nutrition Facts : Calories 423.8, Fat 4, SaturatedFat 1, Cholesterol 3.2, Sodium 58.2, Carbohydrate 82.5, Fiber 16.1, Sugar 5.9, Protein 16.9