Pinto Bean Soup Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Chopped onion1 Cup (16 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped carrot1⁄8 Cup (2 tbs)
 Chopped leek1⁄8 Cup (2 tbs) (White And Some Green)
 Garlic1 Clove (5 gm), minced
 Olive oil3 Tablespoon
 Dried pinto beans1⁄4 Cup (4 tbs)
 Ham hock1 , blanched and rinsed
 Pork stock6 Cup (96 tbs)
 Ripe tomatoes3 Cup (48 tbs), peeled and chopped
 Bouquet garni1
 Whole cloves2
 Bay leaf1
 Black peppercorns6 , crushed
 Parsley sprigs4
 Salt1⁄4 Teaspoon
 Black pepper1⁄4 Teaspoon
 Tomato sauce1 Cup (16 tbs)
 Minced coriander2 Tablespoon

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.
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