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Pinto Bean Soup Recipe

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This recipe for Pinto Bean Soup is from The Kathy Romas Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. pinto beans (soak overnight in water)
1/2 c. chopped carrots
1⁄2 c. chopped celery
1/2 small can tomato paste
1/4 c. beef broth
1 small yellow onion, chopped
salt & pepper to taste
Directions:
Directions:
Soak beans in enough water to cover overnight.
Drain off soaking water, add fresh enough to cover beans to reach within 3 inches of top of pot.
Cover pot, simmer for 1.5 hours over medium high heat, stirring occasionally.
After 1.5 hours of boiling:
In skillet, brown onion in olive oil until clear, add celery & carrots, stir, cook for 10 minutes. Add salt & pepper to taste, add this mixture to beans.
Cover and bake 45 minutes in a 350 degree oven.
Dissolve the tomato paste with broth add to beans.
Cover and bake another 30 minutes in a 350 degree oven.
Check beans for tenderness.



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Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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