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Pinto Bean Soup

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Ingredients
  Dried pinto beans 8 Ounce (1 1/4 Cup)
  Beef shank 1 Pound
  Ham hock 1 3⁄4 Pound
  Onion 1 Small, thinly sliced
  Dried thyme leaves 1⁄4 Teaspoon, crushed
  Potatoes 2 Medium, peeled and diced
  Carrots 2 Medium, sliced
Directions

Rinse beans; place in Dutch oven with 4 cups cold water.
Bring to boiling; simmer for 2 minutes.
Remove from heat; let stand 1 hour.
Add beef shank, ham hock, onion, 1 1/2 teaspoons salt, thyme, and dash pepper; return to heat and bring to boiling.
Cover; simmer 1 1/2 hours, stirring occasionally.
Remove bones; cut off meat and dice.
Add meat, potatoes, and carrots to soup.
Cover; simmer 30 minutes.
Season to taste with salt and pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Pinto Bean
Interest: 
Healthy

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4059 Calories from Fat 1947

% Daily Value*

Total Fat 216 g332.9%

Saturated Fat 66.8 g334.1%

Trans Fat 0 g

Cholesterol 584.5 mg194.8%

Sodium 1214.8 mg50.6%

Total Carbohydrates 265 g88.2%

Dietary Fiber 48.7 g194.9%

Sugars 25.5 g

Protein 271 g541%

Vitamin A 408.7% Vitamin C 165.6%

Calcium 47.6% Iron 147.2%

*Based on a 2000 Calorie diet

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Pinto Bean Soup Recipe