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Pinto Bean/Ham Soup

4 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. + soaking Cook: 3 hours

Makes

4 quarts

Updated: Jan. 09, 2024
This ham and pinto bean 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. —Eva Greenman, Livonia, New York
Pinto Bean/Ham Soup
Pinto Bean and Ham Soup Recipe photo by Taste of Home
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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 large egg
  • 1 tablespoon vegetable oil
  • 1/2 cup sour cream, optional
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons vinegar

Directions

  1. 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.
  2. 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.

Nutrition Facts

1 cup: 289 calories, 9g fat (3g saturated fat), 64mg cholesterol, 1201mg sodium, 28g carbohydrate (3g sugars, 6g fiber), 24g protein.