Pinto Bean Soup
Pinto Bean Soup Recipe — Phase 2
These quantities are for 7 servings. 1 lb. dried pinto beans 8 cups water 1 medium onion, diced 1 small green bell pepper, diced 1 garlic clove, minced 2 tablespoons Worcestershire sauce 1 tablespoon chili powder ¾ teaspoon salt ½ teaspoon dry mustard ¼ teaspoon pepper 1 can Rotel Place beans in a large Dutch oven; add water to two inches above beans. Bring to a boil. Boil one minute; cover, remove from heat, and let stand one hour. Drain. Bring beans and 8 cups water to a boil. Cover, reduce heat, and simmer one hour or until beans are tender. Add onion, pepper, garlic, Worcestershire sauce, chili powder, salt, dry mustard, and pepper; simmer 30 minutes. Add tomatoes; simmer 30 minutes more. Hi, Made this soup Sunday. It was delicious! Few things I did different....didn't use pinto beans, I used black-eyed peas. I had a huge pregnant moment and bought the wrong beans. 2nd - didn't add the green bell pepper because, frankly, I dislike green bell peppers. warning: this makes a ton of soup! Hubby and I ate it on Sunday for supper, then we both had it for lunch on Monday, and I had it again Wednesday. There is still a good size meal in the freezer. |
This sounds good! I think I'm going to make a pot for this week.
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