Homemade Pinto Bean Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 50.9
- Total Fat: 1.2 g
- Cholesterol: 5.9 mg
- Sodium: 365.9 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.8 g
View full nutritional breakdown of Homemade Pinto Bean Soup calories by ingredient
Introduction
Bean soup, cornbread and salad, what could be better? Here is a basic pinto bean soup that will warm the soul on a cold night. Bean soup, cornbread and salad, what could be better? Here is a basic pinto bean soup that will warm the soul on a cold night.Number of Servings: 16
Ingredients
-
1 pound dry pinto beans
1 - 28 oz. can diced tomatoes
1 - 14.5 oz. can diced tomatoes with basil, garlic & oregano (or plain diced tomatoes)
1 small can tomato paste
1.5 cups diced ham
1 medium (or large) onion chopped
10 cups water
Optional Ingredients:
Tabasco sauce
Jalapeno peppers
Precooked sausage (ground or link)
Any personal favorite spices
Vegetables
Directions
1. Rinse and check the beans to make sure there are no bad beans or little stones mixed in.
2. Soak the beans for a minimum of 8 hours and up to 12 hours in 3 qts. of water.
3. Rerinse the beans and put in either a large soup pot or into a 5 litre crockpot.
4. Add all ingredients and let cook on low heat for 10-12 hours stirring occasionally. The longer you cook the soup the softer the beans and the thicker the soup. At the end of the cooking time If the soup is to thick, add more water until your liking.
Makes approximately 16-17 one cup servings. More if you add more water to reduce thickness.
I deliberately do not add salt to anything that I make as I find that the ingredients usually have plenty of it already, but some people may want to salt to taste.
I have found this soup to be quite filling when combined with a serving of cornbread and a salad.
Precooked sausage (ground or link) is very tasty with this recipe, but you better have the Beano handy.
This soup freezes well for later use.
Number of Servings: 16
Recipe submitted by SparkPeople user KNOXVILLEGAL.
2. Soak the beans for a minimum of 8 hours and up to 12 hours in 3 qts. of water.
3. Rerinse the beans and put in either a large soup pot or into a 5 litre crockpot.
4. Add all ingredients and let cook on low heat for 10-12 hours stirring occasionally. The longer you cook the soup the softer the beans and the thicker the soup. At the end of the cooking time If the soup is to thick, add more water until your liking.
Makes approximately 16-17 one cup servings. More if you add more water to reduce thickness.
I deliberately do not add salt to anything that I make as I find that the ingredients usually have plenty of it already, but some people may want to salt to taste.
I have found this soup to be quite filling when combined with a serving of cornbread and a salad.
Precooked sausage (ground or link) is very tasty with this recipe, but you better have the Beano handy.
This soup freezes well for later use.
Number of Servings: 16
Recipe submitted by SparkPeople user KNOXVILLEGAL.