Pinto Bean/Ham Soup Recipe
- 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
- 1 cup King Arthur Unbleached 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
- 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. Yield: 4 quarts.
Reviews for Pinto Bean/Ham Soup(4)
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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.
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.
So amazing. Surpassed our favorite soup recipe by a hundred. Definitely a new weekly menu tradition. Thanks for the wonderful addition to our meals.
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.