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Pinto Bean/Ham Soup

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.

16 ServingsPrep: 20 min. + soaking Cook: 3 hours

Ingredients

1 pound dried pinto beans
6 large carrots, sliced 1/2 inch thick
1 large onion, chopped
6 celery ribs, sliced
1 large garlic clove
3-1/2 to 4 pounds smoked ham hocks
2 teaspoons paprika
CSIPETKE:
1 cup all-purpose flour
1/2 teaspoon salt
1 egg
1 tablespoon vegetable oil
1/2 cup sour cream, optional
1 tablespoon minced fresh parsley
2 teaspoons vinegar

Directions

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

2 of 2

Pinto Bean/Ham Soup (continued)

Directions (continued)

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. Yield: 4
quarts.

Nutrition 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.