Pinto Bean Soup

Name: Pinto Bean Soup
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp bacon grease; 1 cup yellow onion, diced; 3 cloves garlic, minced; 1 lb pinto beans, rinsed; 1 smoked ham hock; 6 cups chicken broth; 1 bay leaf

A hearty Southern dish featuring tender pinto beans slow-cooked in a rich broth with smoky ham hock and aromatics.

135 minEasyServes 6340 cal/serving

AmericanSoupStovetopHigh FiberHigh ProteinGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

1 tbsp bacon grease
1 cup yellow onion, diced
3 cloves garlic, minced
1 lb pinto beans, rinsed
1 smoked ham hock
6 cups chicken broth
1 bay leaf

Instructions

1

Heat 1 tbsp bacon grease in a large pot over medium heat.
2

Add 1 cup diced yellow onion and 3 cloves minced garlic, stirring until softened, about 5 minutes.
3

Pour in 6 cups chicken broth, then stir in 1 lb rinsed pinto beans, 1 smoked ham hock, and 1 bay leaf.
4

Bring soup to a boil, reduce heat to low, cover, and simmer for 2 hours until beans are tender.
5

Remove 1 smoked ham hock, shred meat ensuring internal temperature reaches 145F, discard bone, and stir meat back into soup.

Questions

How long does Pinto Bean Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Pinto Bean Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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