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
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!
Blessings.
Leann