Pinto Bean Soup

  • Yield: 6 servings


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


blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 459 other followers