Pinto Bean Soup


By Leann Albrecht


Place in stock pot – cook on medium heat until beans are completely tender – about 2 hours:               
1 pound bag of pinto beans  
1 ham hock or smoked turkey leg  
1 large onion    
5 cloves of garlic – chopped 
5 bay leaves                                                                                    
16 ounces of stock – chicken, beef or vegetable
Sea salt and pepper to taste                                                                                                                                                            
Optional:  After the soup beans are cooked – stir in I can of whole kernel corn – drained  
Serve hot                            

















  1. oh this is tasty! My husband from Mississippi loved this / … they added some fresh sofrito (the green cilanro based type) as well. I love the addition of the corn! Crock pot, “Come here!”

    • Hi Jamie….thanks for your note. I agree, this recipe can be easily adapted to whatever your “favorites” are….very simple!

Speak Your Mind