Time 20h10m Yield 24 pint servings, 24 serving(s) Number Of Ingredients 9 Steps:
Place ham bone in a 12 quart soup pan. Add the water, bay leaves, celery seed, mustard seed, and chopped onion. Bring to a boil. Boil for about an hour, lower heat to a simmer. Add red pepper flakes. Cover and continue to simmer for an addition 17 hours. Skim any skum from top as simmering progresses. Meanwhile place pinto beans in a large pan and cover with water . Soak beans over night or at least 8 hours. Remove lid from ham broth. Add beans and enough water to bring back up to starting volume of liquid. Bring back to a boil. Simmer uncovered for 2 hours. Serve.
Time 3h Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Sort dry beans removing broken beans and any foreign debris. Rinse the beans. Soak overnight in a large bowl covered by 2-inches of water (slow soak) -or- put in a stock pot covered by 2-inches of water; bring to a boil for 2 minutes; remove from heat and leave covered for 1-hour (quick soak). Drain and rinse the beans. Return to a stock pot covered by 1-inch of water. Add all the remaining ingredients except for the ham bone; stir to mix well. Nestle the ham bone into the bed of beans, cover and bring to a boil. Reduce heat to a low simmer for about 3 hours,occasionally stirring gently in the beans under the hambone -or- until the beans are tender. Carefully lift the ham bone (or hocks) from the soup and place on a board so the lean meat can be cleaned from the bones. Return the lean meat to the soup. Discard the bones. Enjoy with hot cornbread! Freezes well.
Time 3h20m Yield 4 quarts. Number Of Ingredients 15 Steps:
Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. , To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
Time 3h20m Yield 16 Number Of Ingredients 11 Steps:
Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. pot, combine beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. To make Csipetke, mix all ingredients into stiff dough; let rest for 30 minutes. Divide into 4 parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream, if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
More about “pinto beanham soup recipes”
Time 3h20m Yield 16 Number Of Ingredients 11 Steps:
Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. pot, combine beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish. To make Csipetke, mix all ingredients into stiff dough; let rest for 30 minutes. Divide into 4 parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream, if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.
