SOPA DE FRIJOL - PINTO BEAN SOUP
This simple and purely delicious bean soup comes from the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time.
Provided by Molly53
Categories Beans
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cover beans with water and soak overnight; drain and discard water.
- Place beans in a pot and add two cups water.
- Cook until tender and mash.
- Brown salt pork and add to bean pulp.
- Brown onion in pork fat; add to soup.
- Thin soup with water to desired consistency, season with salt and pepper, and serve very hot.
- Variation** Brown sliced onions, arrange on toast, pour the soup over the top and sprinkle with grated cheddar cheese.
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Cassandra Cadotte
[email protected]This soup is amazing! I've made it several times and it always turns out great. It's so easy to make and it's always a hit with my family and friends.
Shaemar Richards
[email protected]I made this soup for my family last night and they loved it! It's a great way to use up leftover beans.
Owenie Vybz
[email protected]This soup is so good! I love the smoky flavor of the chipotle peppers.
Sherri Sheikh
[email protected]This soup is delicious and easy to make. I love that I can use canned beans, which makes it a quick and easy meal.
Ayo Ammon
[email protected]This soup is amazing! I've made it several times and it always turns out great. It's so easy to make and it's always a hit with my family and friends.