Pinto Bean Soup
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.
Pairs Well With
My hubby can eat his weight in 45's, that is what he calls pintos. This is a great soup served with cornbread.