Pinto Bean/Ham Soup
- Ready In:
- 3hrs 20mins
- Ingredients:
- 11
- Yields:
-
4 quarts
- Serves:
- 6-8
ingredients
- 453.59 g dried pinto bean
- 2 large ham hocks
- 6 large carrots, sliced 1/2 inch thick
- 1 large onion, chopped
- 6 celery ribs, sliced
- 9.85 ml paprika
-
CSIPETKE
- 236.59 ml all-purpose flour
- 7.39 ml vegetable oil
- 118.29 ml sour cream (optional)
- 14.79 ml fresh parsley, minced
- 9.85 ml vinegar
directions
- 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 inches 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. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
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RECIPE SUBMITTED BY
ohgal
Willowick, 75
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