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    You are in: Home / Recipes / Sopa De Frijol - Pinto Bean Soup Recipe
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    Sopa De Frijol - Pinto Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Molly53's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Cover beans with water and soak overnight; drain and discard water.
    2. 2
      Place beans in a pot and add two cups water.
    3. 3
      Cook until tender and mash.
    4. 4
      Brown salt pork and add to bean pulp.
    5. 5
      Brown onion in pork fat; add to soup.
    6. 6
      Thin soup with water to desired consistency, season with salt and pepper, and serve very hot.
    7. 7
      Variation** Brown sliced onions, arrange on toast, pour the soup over the top and sprinkle with grated cheddar cheese.

    Ratings & Reviews:

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    Nutritional Facts for Sopa De Frijol - Pinto Bean Soup

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 171.3
     
    Calories from Fat 105
    61%
    Total Fat 11.7 g
    18%
    Saturated Fat 4.2 g
    21%
    Cholesterol 12.1 mg
    4%
    Sodium 204.9 mg
    8%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 3.9 g
    15%
    Sugars 0.5 g
    2%
    Protein 4.6 g
    9%

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