Best 4 Smoky Pinto Bean And Potato Soup Recipes

PINTO BEAN SOUP

Steps:

• In a large saucepan, heat the olive oil over medium heat for 1 minute.
• Add the onion and stir to coat. Continue to cook over medium heat for 5 minutes, stirring occasionally.
• Add the garlic and cumin and continue to cook for 1 minute.
• Add the vegetable broth, tomatoes, and pinto beans and bring to a boil.
• Reduce to a simmer and continue to cook for 15 minutes.
• Using an immersion blender, blend the soup until you've reached your desired consistency. I like to leave it a little bit chunky. Alternatively, if you don't have an immersion blender you can transfer 3 cups of soup to a blender and blend until smooth. Be careful when transferring hot liquid and be sure to allow steam to escape from the blender.
• Add salt and lime juice, then divide into bowls.
• Top with jalapeño, tortilla chips, tomatoes, or other desired toppings.

RED WINE PINTO BEANS WITH SMOKY BACON

Steps:

• In the bottom of a large pot over medium-high heat, brown bacon until golden, about 5 minutes. Stir in onion, celery, carrots, garlic and rosemary. Cook, stirring occasionally, until vegetables are tender, 5 to 7 minutes.
• Drain beans and add to pot along with 1 tablespoon salt. Pour in enough water to just cover the beans (about 7 to 8 cups). Bring liquid to a boil; reduce heat and simmer gently until beans are just tender, 45 minutes to 1 hour.
• Meanwhile, in a small pot over medium heat, simmer wine until it is reduced to 2/3 cup, 20 to 30 minutes.
• Remove rosemary branches from bean pot and discard them. Pour wine into beans and bring to a simmer. Cook for 10 to 20 minutes longer to meld flavors and thicken broth to taste. Drizzle with olive oil and sprinkle with Parmesan, if desired; add more salt and black or red pepper to taste.

POTATO PINTO BEAN SOUP

Steps:

• In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
• Add the potatoes and broth- Bring to a boil; reduce heat.
• Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
• In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
• Cook and stir till thickened and bubbly.
• Cook and stir for 2 minutes more.
• Stir in 1 tablespoon snipped basil.
• To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
• If desired, garnish with fresh basil.

PINTO BEAN AND SAUSAGE SOUP

Steps:

• Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
• Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes.
• Stir garlic into onion mixture until fragrant, about 1 minute more.
• Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
• Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place smoked sausage on a baking sheet.
• Bake sausage in the preheated oven until browned, about 10 minutes.
• Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.