Pinto Bean Soup

Hands down, my sister Joan makes the best pinto bean soup I have ever tasted, and here is her recipe. It’s got chunks of ham and tomatoes and just the right amount of “spunk”. We like to serve it with a big old hunk of corn bread.

Pinto Bean Soup

Recipe by Diane BeckerCourse: Uncategorized
Servings

8

servings

Ingredients

  • 1 ham bone with some meat left on

  • 1 lb bag of dried pinto beans

  • 1 large onion chopped

  • 2 cans diced tomatoes with green chilis

  • 1 can rotel

  • 1 TBSP minced garlic

  • ½-1 tsp pepper

  • Salt to taste

Directions

  • Put the first 3 ingredients into a big crock pot and cover with water
  • Cook on low overnight (or 8 hours)
  • In the morning (or after 8 hours) take the ham off the bone and add the meat back to crock pot.
  • Add the remaining ingredients and cook a few more hours.
  • Serve with cornbread (if desired)

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