PINTO BEAN SOUP
A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni.
Provided by MizzNezz
Categories Beans
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 65.5, Fat 2, SaturatedFat 0.7, Cholesterol 2.7, Sodium 330, Carbohydrate 9, Fiber 2.9, Sugar 0.7, Protein 3.2
SPICY PINTO BEAN SOUP
I got this from an amazing low-fat cookbook of mine and added the taco seasoning and additional veggies!
Provided by rilla66
Categories Beans
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- coat a 4 quart pan with no stick spray. Add olive oil, onions & celery. Cook over medium heat for 2 minutes. Add carrots and garlic and cook for another 3-4 minutes. Add pinto beans, broth, water and seasonings. Bring to boil and let simmer 20-25 minutes until veggies are soft. Ladle into bowls and top with sour cream and green onions.
Nutrition Facts : Calories 498.8, Fat 3.8, SaturatedFat 0.7, Sodium 1059.6, Carbohydrate 89.8, Fiber 27.9, Sugar 3, Protein 30.7
SPICY BEAN SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 10 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
- Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Provided by Lyndsay
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
- Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
- Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g
SPICY PINTO BEAN SOUP WITH HAM, TOMATOES, AND CILANTRO
Steps:
- Add onions and olive oil to soup pot, saute until onions are starting to soften. Add dried cilantro, ground cumin, and canned green chiles and saute about 2 minutes more. Then add beans (well rinsed), canned tomatoes and juice, and chicken stock. Simmer soup at low heat for about 30 minutes, until flavors seem well blended. Turn off heat and stir in chopped cilantro. Top with chopped green onions.
PINTO BEAN AND SAUSAGE SOUP
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
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
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