Potato Pinto Bean Soup Recipes

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SMOKY PINTO BEAN AND POTATO SOUP



Smoky Pinto Bean and Potato Soup image

The original recipe was vegetarian, but I add beef and corn. Without those 2 ingredients it has 137 calories & 1.7 g of fat per serving. It's also good with some hot sauce and sour cream added when you serve it.

Provided by wife2abadge

Categories     Easy

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 medium onion, chopped
2 medium red potatoes, cut into 1/2 inch cubes
2 carrots, thinly sliced
1 stalk celery, thinly sliced
1 (14 ounce) can pinto beans, rinsed and drained
2 (14 ounce) cans nonfat beef broth
1 1/2 lbs top loin beef, trimmed of fat and cut into cubes
2 garlic cloves, chopped
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 teaspoon liquid smoke
1 tablespoon white wine vinegar

Steps:

  • Combine all ingredients in medium sized slow cooker.
  • Cook on high 3 1/2 - 5 hours or on low 8-10 hours.

POTATO PINTO BEAN SOUP



Potato Pinto Bean Soup image

The fresh basil flavors this hearty soup, but if you can't find fresh, use 1/2 teaspoon dried basil and stir it in when you add the broth. From a vegetarian cookbook of mine.

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, chopped (1/2 cup)
1 cup sliced shiitake mushrooms or 1 cup button mushroom
2 teaspoons olive oil
3 large potatoes, peeled and thinly sliced (4 1/2 cups)
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans beef broth
1 (15 ounce) can pinto beans, rinsed and drained
1/2 cup buttermilk
1 tablespoon cornstarch
1 tablespoon snipped fresh basil
1/4 cup plain yogurt or 1/4 cup sour cream
fresh basil sprig (optional)

Steps:

  • In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
  • Add the potatoes and broth- Bring to a boil; reduce heat.
  • Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
  • In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
  • Cook and stir till thickened and bubbly.
  • Cook and stir for 2 minutes more.
  • Stir in 1 tablespoon snipped basil.
  • To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
  • If desired, garnish with fresh basil.

Nutrition Facts : Calories 423.8, Fat 4, SaturatedFat 1, Cholesterol 3.2, Sodium 58.2, Carbohydrate 82.5, Fiber 16.1, Sugar 5.9, Protein 16.9

POTATO SOUP WITH BEANS



Potato Soup With Beans image

Winter winds can blow strong here on the Jersey shore. But this rich soup featuring potatoes, beans and sour cream is sure to warm your body and soul!-Christine Ecker, Linwood, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 10

2 medium carrots, shredded
1 tablespoon butter
4 cups chicken or vegetable broth
3 medium potatoes, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons dill weed
1 can (15-1/2 ounces) great northern beans, rinsed and drained
4-1/2 teaspoons all-purpose flour
3/4 cup sour cream
Pepper to taste

Steps:

  • In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender., With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).

Nutrition Facts : Calories 225 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 834mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.

PINTO BEAN/HAM SOUP



Pinto Bean/Ham Soup image

This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with "pocket bread" I've filled with either jam or cheese for a hearty variation.

Provided by Taste of Home

Categories     Lunch

Time 3h20m

Yield 4 quarts.

Number Of Ingredients 15

1 pound dried pinto beans
6 large carrots, sliced 1/2 inch thick
1 large onion, chopped
6 celery ribs, sliced
1 large garlic clove
3-1/2 to 4 pounds smoked ham hocks
2 teaspoons paprika
CSIPETKE:
1 cup all-purpose flour
1/2 teaspoon salt
1 large egg
1 tablespoon vegetable oil
1/2 cup sour cream, optional
1 tablespoon minced fresh parsley
2 teaspoons vinegar

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.

Nutrition Facts : Calories 482 calories, Fat 25g fat (9g saturated fat), Cholesterol 121mg cholesterol, Sodium 191mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 35g protein.

PINTO BEAN AND SAUSAGE SOUP



Pinto Bean and Sausage Soup image

The woman who owned and made the soups at my favorite deli was retiring. I asked her why, and she said, 'I'm an old lady, I'm tired of getting up early for work.' She gave me the recipe to one of my favorites. I made a few tweaks, it's DELICIOUS.

Provided by jobblychef

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 10h20m

Yield 8

Number Of Ingredients 15

1 ½ cups dried pinto beans
1 tablespoon butter
1 onion, chopped
2 stalks celery, chopped
½ teaspoon minced garlic
2 (14 ounce) cans beef broth
2 cups tomato juice
2 tablespoons white sugar
4 potatoes, diced
2 carrots, diced
¾ teaspoon dried oregano
½ teaspoon salt
¾ teaspoon ground black pepper
1 (13 ounce) package smoked sausage
½ cup chopped fresh parsley

Steps:

  • Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
  • Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes.
  • Stir garlic into onion mixture until fragrant, about 1 minute more.
  • Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
  • Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Place smoked sausage on a baking sheet.
  • Bake sausage in the preheated oven until browned, about 10 minutes.
  • Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 52 g, Cholesterol 35.2 mg, Fat 17.1 g, Fiber 11.4 g, Protein 22.2 g, SaturatedFat 6.4 g, Sodium 1363.5 mg, Sugar 9.5 g

PINTO BEAN SWEET POTATO CHILI



Pinto Bean Sweet Potato Chili image

Categories     Soup/Stew     Bean     Herb     Potato     Tomato     Vegetarian     Quick & Easy     Sweet Potato/Yam     Summer     Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons chili powder
1 cup canned vegetable broth or water
1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
1 15- to 16-ounce can pinto beans, drained
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons grated orange peel

Steps:

  • Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and sauté until golden brown, about 5 minutes. Add chili powder and stir 1 minute. Add broth and potato. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes. Add tomatoes with their juices and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in cilantro and orange peel. Season to taste with salt and pepper and serve.

SWEET POTATO-PINTO BEAN BREAKFAST TACO



Sweet Potato-Pinto Bean Breakfast Taco image

Start your day off right with this fantastic sweet potato pinto bean breakfast taco. Say goodbye to bland, tasteless vegetarian dishes. Top with a spoonful of salsa.

Provided by Culinary Envy

Categories     Main Dish Recipes     Taco Recipes     Vegetarian Taco Recipes

Time 45m

Yield 4

Number Of Ingredients 24

5 cloves garlic, minced
½ teaspoon olive oil
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil
1 large sweet potato, diced
½ teaspoon fine sea salt, divided
½ teaspoon garlic powder, divided
½ teaspoon chili powder
½ teaspoon onion powder, divided
¼ teaspoon chile powder with lime (such as Trader Joe's Chile Lime Seasoning Blend®)
¼ teaspoon smoked paprika
1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon fresh lime juice, or to taste
1 tablespoon water
1 teaspoon adobo sauce from chipotle peppers
¼ teaspoon ground black pepper
4 large eggs
2 teaspoons olive oil
4 (6 inch) corn tortillas, or more to taste
1 cup fresh spinach
2 avocados, sliced
3 radishes, thinly sliced
2 green onions, chopped
¼ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
  • Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
  • Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
  • Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
  • Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
  • Heat tortillas in the preheated oven until warm, about 5 minutes.
  • Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.

Nutrition Facts : Calories 556.4 calories, Carbohydrate 59 g, Cholesterol 186 mg, Fat 31.1 g, Fiber 16.4 g, Protein 16.2 g, SaturatedFat 5.3 g, Sodium 657.9 mg, Sugar 7.1 g

POTATO AND WHITE BEAN PUTTANESCA SOUP



Potato and White Bean Puttanesca Soup image

Potatoes and cannellini beans provide the bulk in this hearty soup inspired by pasta puttanesca, while the garlicky tomato base is imbued with the briny punch of capers and black olives. The signature of puttanesca is heat, so adjust the amount of red-pepper flakes to your liking or use fresh chiles, if you have them. Reserve some of the olives and capers, and combine with parsley to make a topper that amplifies the sharp, bright flavors. Haphazardly mashing some of the beans and potatoes is an efficient way to thicken the soup, without the need for any additional equipment. In fact, it's a great trick to have up your sleeve whenever you are looking to thicken soups or stews.

Provided by Hetty McKinnon

Categories     dinner, lunch, soups and stews, vegetables, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil, plus more for serving
1 medium onion, finely diced (about 2 cups)
1/2 cup black olives, roughly chopped
2 tablespoons capers, roughly chopped
3 garlic cloves, finely chopped
1 (28-ounce) can diced tomatoes
1/2 teaspoon granulated sugar
1 1/2 pound Yukon gold or red potatoes, cut into 1-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1/2 teaspoon red-pepper flakes, or more to taste
3 cups vegetable stock
1/4 cup fresh parsley leaves and tender stems (or fresh basil leaves)
1 tablespoon balsamic vinegar
Kosher salt and black pepper

Steps:

  • Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons olive oil and the onion, and cook for 2 to 3 minutes, stirring occasionally, until the onion is softened.
  • Reduce heat to medium and add 1/4 cup black olives, 1 tablespoon capers and the garlic. Cook for 1 to 2 minutes until the garlic is lightly golden.
  • Add the tomatoes and sugar, and cook over medium heat until mixture is bubbling and tomatoes have thickened slightly, 5 minutes.
  • Add the potatoes, cannellini beans, red-pepper flakes and stock; stir and cover. Cook until potatoes are tender, about 25 minutes.
  • As potatoes cook, prepare the topping for your soup: Place the remaining 1/4 cup olives, 1 tablespoon capers and the parsley on a cutting board, and chop everything together.
  • Once the potatoes are tender, add the balsamic vinegar. Using the back of a large wooden spoon, roughly crush or mash about a quarter of the potatoes and beans against the side of the pot. This will thicken the soup. Season with kosher salt and black pepper.
  • To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.

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