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."
 
Pinto Bean Soup created by Caroline Cooks
Ready In:
5hrs 15mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@MizzNezz
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  1. shoes58
    my problem here was there weren't enough beans!! I'm sure that was my fault-the size of my soup pot was too large. However the broth was flavorful and we could definitely taste the potential here. Stupid mistake aside, I would use this recipe again.
     
  2. bonniebarnett
    Oh, my goodness! Delicious!
     
  3. bonniebarnett
    I didn’t tweak much. Doubled the recipe. Couldn’t find marjoram. Used Italian seasoning from Penzey’s in place of marjoram and thyme. Cornbread to accompany:)
     
  4. dkn112669
    Yum! I used both celery and carrots, as well as adding in a 14.5 oz can of diced tomatoes with the water!
     
    • Review photo by dkn112669
  5. dkn112669
    I used both celery and carrots, as well as adding in a 14.5 oz can of diced tomatoes with the water!
     
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