Pinto Bean Soup
Pinto Bean Soup – chunky, hearty and flavorful, very simple to make and great for lunch or dinner. Adding bacon to this Pinto Bean Soup enhances the flavor and makes the soup super filling, so you can call it a meal.
Cooking pinto beans can take some time, but this soup is really good! You definitely need to soak the beans in cold water overnight. If you own a pressure cooker, I’d suggest that you use it.
Pinto beans, like all beans are a great source of protein and fiber. They also contain vitamins like B1 and B6 and minerals like copper, magnesium and potassium.
Adding some bacon makes it very tasty, although you can skip it if you strive for a healthy vegetarian meal. It will still taste good.
This Pinto Bean Soup is hearty, chunky and nutritious. Great for lunch on its own or a side dish for tacos and salads.
This soup cooks quickly as long as you soak your dry pinto beans.
I have not tried it with canned pinto beans, but they most likely will work. It will reduce the cooking time tremendously, all you need to do it cook the carrot an onion, then add spices, liquid and canned beans.
Instead of bacon, you can use smoked turkey leg or ham. Adding smoked meats works great in this soup.
What seasoning does this pinto bean soup need? I used garlic powder, marjoram, thyme and chili powder. You can use similar seasoning of your choice. Mexican type seasoning will work. I’ve found that pinto beans do need a little bit more flavor than regular beans. They also require a little more time to cook.
This recipe makes about 8 servings of pinto bean soup. Since it is cooked completely from scratch and requires a little extra time, I think that it is better to make a larger amount and refrigerate it. I’m the type of person, who does not mind reheating soups!
- 2 cups pinto beans
- 4 slices bacon cut into small pieces
- 1 medium chopped onion
- 1 chopped carrot
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp marjoram
- 1/2 tsp thyme
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1 tsp Vegeta
- 1/4 cup tomato sauce
- 4 cups water
- 1 tbsp apple cider vinegar
- Pick through and rinse beans.
- Soak beans in water overnight. Drain off water.
- In a skillet brown bacon, add onion and carrot. Add tomato sauce. Stir.
- Add spices.
- Add mixture to drained beans.
- Pour around 6 cups of water. (Might need more water, depending on the desired consistency of the soup).
- Simmer on medium heat for 3 hours. Stir occasionally.
Check if beans are soft enough and cooked the way you like them. Add vinegar at the end.
Serve warm, garnished with green onion (optional), parsley and cheese.
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