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Pinto Bean Soup

Meal.Mates's picture
Ingredients
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped carrot 1⁄8 Cup (2 tbs)
  Chopped leek 1⁄8 Cup (2 tbs) (White And Some Green)
  Garlic 1 Clove (5 gm), minced
  Olive oil 3 Tablespoon
  Dried pinto beans 1⁄4 Cup (4 tbs)
  Ham hock 1 , blanched and rinsed
  Pork stock 6 Cup (96 tbs)
  Ripe tomatoes 3 Cup (48 tbs), peeled and chopped
  Bouquet garni 1
  Whole cloves 2
  Bay leaf 1
  Black peppercorns 6 , crushed
  Parsley sprigs 4
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Tomato sauce 1 Cup (16 tbs)
  Minced coriander 2 Tablespoon
Directions

Saute onion, celery, leek, carrot and garlic in oil until onion is soft.
Add beans, ham hock, stock, tomatoes, bouquet garni, salt and pepper.
Cover, bring to boil and simmer 2-1/2 to 3 hours.
Discard bouquet garni.
Remove ham hock, cut meat into strips and reserve.
Puree 2 cups of soup (with some beans) and return to rest of soup.
Add ham strips and tomato sauce, reheat and adjust seasonings.
Sprinkle with coriander.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean

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