Read reviews (4)
Rate recipe
This soup simmering on your stove will fill the whole house with the most tantalizing aromas. By the time that you ladle it out, your family (or guests) will likely be standing in line! I adapted the recipe from a Hungarian cookbook. When my family's extra-hungry, I serve it with "pocket bread" I've filled with either jam or cheese for a hearty variation.
Nutritional Facts 1 serving (1 cup) equals 482 calories, 25 g fat (9 g saturated fat), 121 mg cholesterol, 191 mg sodium, 28 g carbohydrate, 8 g fiber, 35 g protein.
Originally published as Pinto Bean/Ham Soup in Country Woman January/February 1990, p31
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Oct. 10, 2012 by lightningboy
A good starter base, but rather bland for my taste. I added chili powder and beef base. gave it a real nice taste. many compliments at the church soup kitchen.
Reviewed on Mar. 17, 2012 by rebelwithoutaclue
Good old fashion ham and bean soup. I also got tired rolling those small dumplings. Went with a larger size, it it did not hurt this recipe at all.
Reviewed on Mar. 21, 2011 by Loveussomehoney
So amazing. Surpassed our favorite soup recipe by a hundred. Definitely a new weekly menu tradition. Thanks for the wonderful addition to our meals.
Reviewed on Feb. 15, 2011 by jsbrown806
I followed the recipe exactly, except that I didn't have parsley. It was delicious. If I had been served this soup in a nice restaurant I would have been pleased. One thing though - it's a little confusing that the vinegar and parsley are not included in the soup ingredients. I wasn't going to make the csipetke, but decided to at the last minute, so I noticed these ingredients. They clearly belonged in the soup. I tested a little vinegar in a small amount of soup I took out of the pan because I wasn't sure I would like that, but it added a nice flavor. I'm glad I tried it. Also, I quickly lost patience with forming the csipetke by pinching with my fingers/ I rolled it out (not too thin) on the cutting board and cut it into little rectangles.It was a real hit. The next day, the little bit that remained in the refrigerator was eaten up eagerly.
I followed the recipe exactly, except that I didn't have parsley. It was delicious. If I had been served this soup in a nice restaurant I would have been pleased. One thing though - it's a little confusing that the vinegar and parsley are not included in the soup ingredients. I wasn't going to make the csipetke, but decided to at the last minute, so I noticed these ingredients. They clearly belonged in the soup. I tested a little vinegar in a small amount of soup I took out of the pan because I wasn't sure I would like that, but it added a nice flavor. I'm glad I tried it. Also, I quickly lost patience with forming the csipetke by pinching with my fingers/ I rolled it out (not too thin) on the cutting board and cut it into little rectangles.
It was a real hit. The next day, the little bit that remained in the refrigerator was eaten up eagerly.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013