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Pinto Bean Soup

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Serves 6 | Prep Time | Cook Time

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.

Serves 6.

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