Creamy Pinto Bean Soup Recipes

PINTO BEAN SOUP

Steps:

• 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.

PINTO BEAN SOUP

Steps:

• In a large saucepan, heat the olive oil over medium heat for 1 minute.
• Add the onion and stir to coat. Continue to cook over medium heat for 5 minutes, stirring occasionally.
• Add the garlic and cumin and continue to cook for 1 minute.
• Add the vegetable broth, tomatoes, and pinto beans and bring to a boil.
• Reduce to a simmer and continue to cook for 15 minutes.
• Using an immersion blender, blend the soup until you've reached your desired consistency. I like to leave it a little bit chunky. Alternatively, if you don't have an immersion blender you can transfer 3 cups of soup to a blender and blend until smooth. Be careful when transferring hot liquid and be sure to allow steam to escape from the blender.
• Add salt and lime juice, then divide into bowls.
• Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.

CREAMY PINTO SOUP

Steps:

• Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
• Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
• In 2 batches, puree the soup in a food processor until creamy(haven't tried the blender, though that would probably work too). Add salt to taste, if desired.
• Return to pot and keep over low heat until ready to serve.

PINTO BEAN/HAM SOUP

Steps:

• Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.

CREAMY BEAN SOUP WITH FRESH HERBS AND SPINACH

Steps:

• Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes.
• Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.