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.