Pinto Bean Soup

  • Yield 6 servings

This soup is a fix-it-and-forget-it type meal, great for a busy weeknight.


1 pound dried pinto beans
1 pound lean ground beef, browned and drained well
1 small onion, chopped
2 -- (10-ounce) cans Rotel tomatoes
1 -- (16-ounce) whole tomatoes
1 teaspoon chili powder


  1. Rinse beans.  Cover with water and soak overnight.  Early in the morning put beans in a Crock Pot.  Add remaining ingredients.   Add water, if necessary, so mixture is covered by liquid.  Cover, turn on Crock Pot to low and cook 8 hours or longer.  The meat can be browned and refrigerated the night before so that everything is ready in the morning.  Serve with hot cornbread and a jello salad for a cold night supper.


Recipe reprinted with permission from The Junior League of Tulsa’s Cook’s Collage(Tulsa, Oklahoma, 1978).




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