Pinto Bean Soup Recipe
Ingredients
1 cup chopped onion
1/2 cup chopped celery
1/4 cup each chopped carrot and leek (white and some green)
1 garlic clove, minced
3 tablespoons olive oil
1-1/4 cups dried pinto beans
1 ham hock, blanched and rinsed
6 cups pork stock
3 cups peeled and chopped ripe tomatoes
Bouquet garni of
2 whole cloves
1 bay leaf
6 black peppercorns, lightly crushed
4 sprigs parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup tomato sauce
Minced fresh coriander
Directions
Saute onion, celery, leek, carrot and garlic in oil until onion is soft.
Add beans, ham hock, stock, tomatoes, bouquet garni, salt and pepper.
Cover, bring to boil and simmer 2-1/2 to 3 hours.
Discard bouquet garni.
Remove ham hock, cut meat into strips and reserve.
Puree 2 cups of soup (with some beans) and return to rest of soup.
Add ham strips and tomato sauce, reheat and adjust seasonings.
Sprinkle with coriander.
Add beans, ham hock, stock, tomatoes, bouquet garni, salt and pepper.
Cover, bring to boil and simmer 2-1/2 to 3 hours.
Discard bouquet garni.
Remove ham hock, cut meat into strips and reserve.
Puree 2 cups of soup (with some beans) and return to rest of soup.
Add ham strips and tomato sauce, reheat and adjust seasonings.
Sprinkle with coriander.
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