Pinto Bean Soup
- Ready In:
- 4hrs 45mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 cup dry pinto beans
- 8 cups water
- 1 tablespoon salt
- pepper
- 1⁄4 teaspoon oregano leaves
- 1 cup chopped onion
- 1 (6 ounce) can tomato paste
- grated medium cheddar
directions
-
About 5 hours before serving:
- Rinse beans. In a 4-quart dutch oven, or soup pot, over high heat, heat beans, water, salt and pepper to boiling; boil 2 minutes. Remove from heat; cover and let stand 1 hour.
- Stir in oregano, onion and tomato paste; heat to boiling. Reduce heat to low; cover and simmer 1-1/2 hours or until beans are very tender. Stir the pot once in awhile to make sure there are no beans sticking to the bottom of the pot.
- When beans are tender, remove the pot from the heat for an hour to cool down. This step aids in the pureeing of the mixture.
- When the soup is cooled down, puree in batches in a blender or cuisinart. Return to a pot to reheat.
- Sprinkle grated cheese on top, and serve
- with flour tortillas, or a crusty bread, for dipping.
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RECIPE SUBMITTED BY
My husband and I are empty-nesters who moved to Nampa, Idaho in October, 2005. I love to walk, and here in Nampa it is particularly enjoyable because of all the animals, something that was not a part of my walks in California.
I started writing about the subject of hospitality last year, and began posting the articles on our website, as well as "articles" sites on the "net". This has become a passion for me as I have watched people in our society becoming less and less connected. My husband and I are Christians, and as such, believe we have a responsibility to welcome others into our home, to be hospitable, if you will.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">