Hearty Pinto Bean Soup
Hearty soup your family will love.
Servings: 8 servings
Ingredients
- 1 2/3 cups dry pinto beans
- 7 cups water
- 1 large onion chopped
- 1/2 cup diced salt pork
- 1/2 teaspoon salt
- 1 bay leaf
- 2 cups fresh okra sliced (can use frozen okra)
- 1 14.5 oz. can diced tomatoes (could use fresh tomatoes)
- 1 14.5 oz. can whole kernel corn, drained or 2 cups fresh or frozen corn
- 2 teaspoons worcestershire sauce
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1/2 teaspoon bottled hot pepper sauce
Instructions
Preparing Dried Beans
- Rinse beans. In a 5-quart dutch oven or kettle combine beans and the water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, soak beans in the water overnight in a covered pan) Do not drain.
Preparing Soup
- Add onion, salt pork, the 1/2 teaspoon salt, and the bay leaf to the beans and liquid. Bring to a boil. Reduce heat; cover and simmer 2 to 2 1/2 hours or till beans are tender. Add sliced okra, undrained tomatoes, drained corn, Worcestershire sauce, sugar, thyme, and bottled hot pepper sauce.
- Simmer the mixture for 30 minutes or till okra is tender. Remove bay leaf before serving.
Preparing in Crock Pot
- You can also make this in the crock pot using about three 15 ounce cans of Pinto Beans, leave out the salt pork, and add the other ingredients and cook 4 hrs. on high.
Notes
I have made this using fresh vegetables from the garden for the okra, tomatoes and corn. This makes it even better!