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.
Reviews
No comment left
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.