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Pinto Bean/Ham Soup Recipe

Pinto Bean/Ham Soup 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.
TOTAL TIME: Prep: 20 min. + soaking Cook: 3 hours YIELD:16 servings


  • 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 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


  • 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. Yield: 4 quarts.

Nutritional Facts

1 cup: 482 calories, 25g fat (9g saturated fat), 121mg cholesterol, 191mg sodium, 28g carbohydrate (4g sugars, 8g fiber), 35g protein.

Reviews for Pinto Bean/Ham Soup

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lightningboy User ID: 6910589 14150
Reviewed Oct. 10, 2012

"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."

rebelwithoutaclue User ID: 4288906 13479
Reviewed Mar. 17, 2012

"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."

Loveussomehoney User ID: 5887384 12974
Reviewed Mar. 21, 2011

"So amazing. Surpassed our favorite soup recipe by a hundred. Definitely a new weekly menu tradition. Thanks for the wonderful addition to our meals."

jsbrown806 User ID: 5827412 18467
Reviewed Feb. 15, 2011

"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."

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