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.
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
PINTO BEAN/HAM SOUP
This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with "pocket bread" I've filled with either jam or cheese for a hearty variation.
Provided by Taste of Home
Categories Lunch
Time 3h20m
Yield 4 quarts.
Number Of Ingredients 15
Steps:
- Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
Nutrition Facts : Calories 482 calories, Fat 25g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 191mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 35g protein.
PINTO BEAN, TOMATO AND BUTTERNUT SQUASH SOUP
Categories Soup/Stew Blender Bean Tomato Vegetable Sauté Vegetarian Lunch Legume Butternut Squash Fall Healthy Vegan Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 (first-course) servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.
- Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.
SOUTHWESTERN PINTO BEAN SOUP (PC)
A tasty, light bean soup. Inspired by Lorna Sass' recipe in "Great Vegetarian Cooking Under Pressure". I've eliminated oil and increased the zip. I love that it can be on the table in well under 30 minutes.
Provided by Blue Karma
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Place 1 cup of vegetable broth in 4 quart (or larger pressure cooker). Bring to a full simmer.
- Add garlic to broth, simmer 1 minute.
- Add chopped onions and diced red bell pepper to garlic broth mix. Simmer 2 minutes.
- Drain and rinse pinto beans from overnight soak. Add to the mixture in the pressure cooker.
- Add oregano, cumin, chipotle peppers, corn and water to the pressure cooker.
- Bring to a full boil. Seal cooker with lid and bring to high pressure.
- Cook beans at high pressure for 10 minutes. Allow pressure to come down naturally (or you may use speed release if your pressure cooker supports this).
- Put tomato paste in blender. Add 1 cup of the bean mixture to the blender and puree.
- Return the pureed mixture to the cooker and season with salt and pepper to taste.
- Garnish with diced tomatoes, cilantro and avocado and green onions.
SOUTHWESTERN PINTO BEAN SOUP
Steps:
- In a bowl soak beans in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.
- In a heavy kettle sauté onions and garlic in oil over moderately high heat, stirring, until pale golden. Add bell peppers and cook over moderate heat, stirring, until softened. Add chili powder and cumin and cook, stirring, 30 seconds. Add drained beans and the 6 cups water and simmer, covered partially, until tender, about 1 to 1 1/4 hours.
- While soup is simmering, in a skillet brown chorizo, in batches if necessary, over moderately high heat and transfer to paper towels to drain. Add chorizo to soup with tomatoes, broth, enchilada sauce, and salt to taste and simmer, covered partially and stirring occasionally, 30 minutes. Soup may be made 4 days ahead (cool uncovered before chilling covered).
- Just before serving, stir in lime juice and coriander.
- To quick-soak dried beans:
- In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.
PINTO BEAN SOUP WITH CORNMEAL DUMPLINGS
Always on the hunt for simple but satisfying meals that don't burden me with a chiller full of leftovers. This recipe is an adaptation of a recipe published by Taste of Home's Cooking for 2 magazine and would work well with black beans. 6 points on the WW Momentum Plan as per the Recipe Builder.
Provided by justcallmetoni
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Coat a large saucepan with cooking spray, saute onion and carrots (and garlic if using) until tender. (If the pan appears to be too dry, add a tablespoon or so of the chicken broth.) Stir in the cumin until fragrant. Add the the beans, broth and salsa. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until reduced slightly.
- For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in buttermilk, cheese and scallions just until moistened. Drop by tablespoonfuls six dollops onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted near the center of a dumpling comes out clean (do not lift cover while simmering).
Nutrition Facts : Calories 445.3, Fat 2.5, SaturatedFat 0.4, Sodium 1401.7, Carbohydrate 86.7, Fiber 24.2, Sugar 6.9, Protein 24.7
PAPPASITO'S PINTO BEAN SOUP
I found this is a stack of old handwritten recipes. I probably copied it from the Houston Chronicle?? I have not made this at home yet, so serving size and prep time are a guess. Also, I personally would drain some of the bacon fat and add the salt to taste, but I am listing it how it was originally written. Please note these beans should soak for 8 hours, so plan ahead.
Provided by Tamaretta
Categories Beans
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans in 2 qts water for 8 hours Drain and set aside.
- In a heavy pot, cook bacon until done. Remove bacon and set aside, leaving bacon fat in pot. Add garlic, 2 Tbls. cilantro and onion to hot bacon fat. Cook until onion is transparent.
- Add beans, bacon, cumin and onion powder. Stir in salt and remaining 1 qt water.
- Turn heat to med-low and cook slowly until fork tender. Just before serving, stir in remaining cilantro and tomatoes.
Nutrition Facts : Calories 526.2, Fat 20.6, SaturatedFat 6.6, Cholesterol 28.9, Sodium 1700.8, Carbohydrate 61.2, Fiber 14.5, Sugar 4, Protein 24.6
HEARTY "PINTO BEAN AND HAM" SOUP
Great tasting and filling soup for those cold and blustery days ...served your favorite cornbread .
Provided by Mary Lee
Categories Bean Soups
Time 2h45m
Number Of Ingredients 11
Steps:
- 1. In large soup pot add water and ham bone ... cook until meat can be removed from bone ... when ham is removed from bone add ham back into broth ... add pinto beans and cook on med-high until beans are near tender ... add remaining ingredients (onions, celery, carrots , hot sauce, sugar, garlic powder ,salt/pepper)continue cooking until desired doneness. Add cooked potatoes to soup before serving.
- 2. Note: you may need to add more water as you go along .. you be the judge of that.
PINTO BEAN SOUP (PINTOS & HAM)... SIMPLY DELICIOUS
The aroma filling the house as these cook will tantalize and smell so delicious that you will hardly be able to wait for the beans to become tender for a taste of these "simply delicious" pintos! My M-i-L was a simple Southern cook... everything was delicious & mostly "no recipe." Just came together because she willed it to be biscuits, cornbread, pintos, greens, corn casserole, oyster dressing, etc. Her pintos were my exposure to HOW GREAT pintos and cornbread could be! I'll admit that SHE did not use tomatoes in her beans... simple food being the key. The tomatoes I owe to the vendors in the Charleston Market with their 15-bean mixes and recipe variations for great pots of beans . A little more labor and time than some dishes, but inexpensive and WELL WORTH the time for a hearty delicious meal. (Prep Time does NOT include slow or quick soak time... only actual work time) Keeps a week plus in refrigerator & freezes well.
Provided by grantg
Categories Lunch/Snacks
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sort dry beans removing broken beans and any foreign debris. Rinse the beans.
- Soak overnight in a large bowl covered by 2-inches of water (slow soak) -or- put in a stock pot covered by 2-inches of water; bring to a boil for 2 minutes; remove from heat and leave covered for 1-hour (quick soak).
- Drain and rinse the beans. Return to a stock pot covered by 1-inch of water.
- Add all the remaining ingredients except for the ham bone; stir to mix well.
- Nestle the ham bone into the bed of beans, cover and bring to a boil.
- Reduce heat to a low simmer for about 3 hours,occasionally stirring gently in the beans under the hambone -or- until the beans are tender.
- Carefully lift the ham bone (or hocks) from the soup and place on a board so the lean meat can be cleaned from the bones. Return the lean meat to the soup. Discard the bones.
- Enjoy with hot cornbread!
- Freezes well.
SIMPLE PINTO BEAN AND HAM SOUP
A Shadows simple original soup made with counrty ham bone leftover from a 13 pound Smithsfield country cured ham.
Provided by Chef Shadows
Categories Clear Soup
Time 20h10m
Yield 24 pint servings, 24 serving(s)
Number Of Ingredients 9
Steps:
- Place ham bone in a 12 quart soup pan.
- Add the water, bay leaves, celery seed, mustard seed, and chopped onion.
- Bring to a boil.
- Boil for about an hour, lower heat to a simmer.
- Add red pepper flakes.
- Cover and continue to simmer for an addition 17 hours.
- Skim any skum from top as simmering progresses.
- Meanwhile place pinto beans in a large pan and cover with water .
- Soak beans over night or at least 8 hours.
- Remove lid from ham broth.
- Add beans and enough water to bring back up to starting volume of liquid.
- Bring back to a boil.
- Simmer uncovered for 2 hours.
- Serve.
PINTO BEAN CHICKEN SOUP
Mexican Velveeta and green chilies add a kick to this satisfying soup sent in by Sybil Brown of Highland, California. The recipe calls for a number of canned goods, so it's simple to stir up, simmer and serve.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine flour and broth until smooth. Stir in the corn, beans, tomatoes and chilies. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the chicken and cheese; stir until cheese is melted.
Nutrition Facts : Calories 249 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 1132mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 4g fiber), Protein 17g protein.
PINTO BEAN AND CORN SOUP
A nice fall or winter soup. Canned beans can be used if desired. Good for lunch with a hearty bread. Freeze leftovers in soup bowl sizes for later use.
Provided by Tebo3759
Categories Lunch/Snacks
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine drained beans, stock,& thyme in a dutch oven.
- Bring to a boil and then simmer till beans are tender, about 1 hour.
- Remove 1 cup cooked beans and mash with a fork.
- Return mashed beans to dutch oven and add tomatoes, celery& corn.
- Bring to a boil, reduce heat, cover and simmer about 30 minutes.
- Add salt and pepper.
- serve.
CROCK POT PINTO BEAN SOUP
My Grandmother used to make a simpler version of this soup using just ground hamburger. I decided to give my take on her soup and it turned out so warm and comforting on a cold day. It's become a favorite for my family.
Provided by Janet Crow
Categories Bean Soups
Time 6h40m
Number Of Ingredients 11
Steps:
- 1. Put all the ingredients in your crock pot, cover and cook on high for 6 1/2 hours.
SOPA DE FRIJOL - PINTO BEAN SOUP
This simple and purely delicious bean soup comes from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time.
Provided by Molly53
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cover beans with water and soak overnight; drain and discard water.
- Place beans in a pot and add two cups water.
- Cook until tender and mash.
- Brown salt pork and add to bean pulp.
- Brown onion in pork fat; add to soup.
- Thin soup with water to desired consistency, season with salt and pepper, and serve very hot.
- Variation** Brown sliced onions, arrange on toast, pour the soup over the top and sprinkle with grated cheddar cheese.
SMOKY PINTO BEAN AND POTATO SOUP
The original recipe was vegetarian, but I add beef and corn. Without those 2 ingredients it has 137 calories & 1.7 g of fat per serving. It's also good with some hot sauce and sour cream added when you serve it.
Provided by wife2abadge
Categories Easy
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in medium sized slow cooker.
- Cook on high 3 1/2 - 5 hours or on low 8-10 hours.
SPICY PINTO BEAN SOUP WITH HAM, TOMATOES, AND CILANTRO
Steps:
- Add onions and olive oil to soup pot, saute until onions are starting to soften. Add dried cilantro, ground cumin, and canned green chiles and saute about 2 minutes more. Then add beans (well rinsed), canned tomatoes and juice, and chicken stock. Simmer soup at low heat for about 30 minutes, until flavors seem well blended. Turn off heat and stir in chopped cilantro. Top with chopped green onions.
NAVY, PINTO BEAN AND HAM SOUP
I came up with this one day when I had left over ham that needed used up. Enjoy! It's pretty good and gets better each time it's warmed up.
Provided by cooking 4 fun
Categories Beans
Time 5h
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Soak the beans overnight (follow instructions on the package) or quick soak them. After soaking, rinse the beans and place in a large pot.
- Add the remaining ingredients to the pot, cover with water and bring to a boil.
- Once boiling, reduce the heat and cook on medium to low for approximately 3-4 hours until the soup reaches desired consistency (usually thick and creamy). You may have to add water.
- Remember to stir often, as the beans cook on the bottom of the pot.
Nutrition Facts : Calories 181.5, Fat 9.7, SaturatedFat 3.3, Cholesterol 31.8, Sodium 638.3, Carbohydrate 12.9, Fiber 4.2, Sugar 1.4, Protein 10.7
SOUTHWEST PINTO BEAN SOUP
Steps:
- 1. Rinse dry beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. 2. In a 3-1/2- or 4-quart slow cooker combine beans, broth, the 1/2 cup water, the onion, garlic, cumin, and cayenne pepper. 3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. 4. Stir in undrained tomatoes; cover and cook for 30 minutes more. If desired, partially mash mixture with a potato masher, leaving soup chunky. If desired, top individual servings with cheese and cilantro and serve with crackers.
PINTO BEAN SOUP (VEGETARIAN)
Steps:
- 1. Pick over the beans carefully and remove any foreign particles. Put the beans in a strainer and rinse under cold running water. Put the beans, bay leaf, oregano, and cumin in a large saucepan with water to cover by about 2 inches. Bring to a boil over medium high heat, then reduce heat to medium-low, cover and cook until the beans are tender and the liquid thickens, 1 1/2 to 2 hours. Do not let the beans boil dry. Check the water level during cooking and add hot water, when needed, about 1/4 cup at a time. There should always be about 1/2 inch of water above the level of the beans. 2. Meanwhile, heat the oil over medium heat in a medium skillet and cook the onion, stirring, until it browns, about 5 minutes. Add the garlic, tomatoes, and ground chili. Cook, stirring, until the tomato juices evaporate, 2 to 3 minutes. When the beans are tender, add the onion mixture to the beans. Add salt, and continue cooking for about 20 minutes to blend flavors. Remove the bay leaf, and serve hot.
PINTO BEAN AND SAUSAGE SOUP
The woman who owned and made the soups at my favorite deli was retiring. I asked her why, and she said, 'I'm an old lady, I'm tired of getting up early for work.' She gave me the recipe to one of my favorites. I made a few tweaks, it's DELICIOUS.
Provided by jobblychef
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h20m
Yield 8
Number Of Ingredients 15
Steps:
- Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
- Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes.
- Stir garlic into onion mixture until fragrant, about 1 minute more.
- Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
- Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place smoked sausage on a baking sheet.
- Bake sausage in the preheated oven until browned, about 10 minutes.
- Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 52 g, Cholesterol 35.2 mg, Fat 17.1 g, Fiber 11.4 g, Protein 22.2 g, SaturatedFat 6.4 g, Sodium 1363.5 mg, Sugar 9.5 g
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