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soup beans

Soup Beans

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A simple, budget-friendly soup made with dried pinto beans and pantry staples. This comforting recipe is filling, flexible, and perfect for week-to-week cooking.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 6
Course: Dinner, lunch, Main Course, Soup
Cuisine: American, Appalachian, Southern
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound (2 cups) dried pinto beans
  • 1 medium onion
  • 3 cloves garlic, minced
  • 6 cups water or broth
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 ham bone (optional)
  • 1 cup smoked ham, diced (optional)
  • 1/2 tsp paprika or extra black pepper (optional)
  • 1 cup leftover vegetables (carrots, celery, or similar) (optional)

Equipment

Method
 

  1. Prepare the Beans

    Rinse the dried beans thoroughly and remove any debris.Optional: Soak the beans overnight in plenty of water to reduce cooking time. Drain before cooking.

  2. Build the Base

    Add the beans to a large pot along with the onion, garlic, water or broth, and optional ham bone or smoked ham.

  3. Simmer Gently

    Bring to a light boil, then reduce heat to low. Cover loosely and simmer gently for 1½ to 3 hours, stirring occasionally, until the beans are tender.

  4. Adjust Seasoning

    Once the beans are soft, add salt, black pepper, and optional paprika. Taste and adjust seasoning as needed.

  5. Finish and Serve

    Remove any bones, stir well, and serve hot. Add a little extra water if a thinner broth is preferred.

Nutrition

Calories: 240kcalCarbohydrates: 40gProtein: 14gFat: 2gFiber: 15g

Notes

  • Older beans may take longer to cook; allow extra time if needed.
  • Avoid adding salt too early, as it can slow softening.
  • This recipe thickens naturally as it rests.

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