Pinto Bean Soup

  • Prep Time: 15 mins
  • Total Time: 5 hrs 15 mins
  • Servings: 8
  • About This Recipe

    “A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni.”

    Ingredients

  • 8ouncespinto beans
  • 4slicesbacon, diced
  • 1/2 cupchopped onion
  • 1/2 cupchopped celery
  • 1teaspoonsalt
  • 1teaspoonpepper
  • 1teaspoongarlic powder
  • 1/4 teaspoonmarjoram
  • 1/4 teaspoonthyme
  • 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.
  • Reviews

  • “Delish!I subbed sliced carrots for the celery, due to taste preferences in my house.I did the rapid soak with the beans, bringing to a boil, then covering and sitting for an hour.I also had a leftover turkey leg and part of a thigh, and I diced this up and added to the beans, along with a spoon of bouillon granules.With that addition, I held off on the salt until it was nearly done, then added to taste.Thanks so much for a wonderful, easy recipe.Served with honey oatmeal bread on the side.Update:Made this yesterday, keeping the liquid level just above the beans as it simmered, adding beef bouillon and no salt, then about an hour before serving added a pound of browned ground beef.Best bean soup ever!”

  • “Excellent recipe, so easy and delicious!!”

  • “Wonderful bean soup; I did add some chopped ham that I had in the freezer. THX for posting.”

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