Pinto Bean Soup
Why I Love This Recipe
My hubby can eat his weight in 45's, that is what he calls pintos. This is a great soup served with cornbread.
Ingredients You'll Need
1 lb. pinto beans
2 teaspoons minced garlic
1 cup chopped celery
1 lb. boneless pork shoulder,cut into 1-inch cubes
1 (16 oz.) can whole tomatoes
1 teaspoon pepper
1/2 cup chopped parsley
1/4 teaspoon crushed red chilies
1 Tablespoon oil
1 cup chopped onion
1 cup chopped carrots
1 teaspoons salt
4 (13 3/4 oz.) cans beef broth
red onions,tomatoes and parsley
Cook beans in crock for 4 hours on low. Heat oil in frying pan. Add garlic, chopped onions, celery and carrots. Cook over medium heat until onions are limp. Remove vegetables with a slotted spoon. Reserve. Add meat, more oil and cook until brown on all sides. Add the reserved vegetables, tomatoes, beef broth,and 1/2 cup parsley to bean in crock pot. Simmer, covered, over low heat until beans are very tender (2 1/2 to 3 hours). Add salt and pepper and chili flakes; mix. Remove about 3 cups of the soup
to a blender or food processor. Process until almost smooth,then return to the remaining soup; mix to blend.
Soup may be covered and refrigerated at this point for several days. When ready to serve, heat soup until boiling. Top soup with garnishes.