Barbecued Bean Soup Recipe

Name: Barbecued Bean Soup
Yield: 4 servings
Cuisine: American
Ingredients: 2 12 cups pinto beans, dry; 8 cups water; 2 cups carrots, finely chopped; 1 cup onion, chopped; 1 ham bone, meaty; 1 (16 ounce) can tomatoes; 14 cup vinegar; 14 cup chili sauce; 2 tablespoons brown sugar; 1 tablespoon salt; 2 tablespoons Worcestershire sauce; 2 teaspoons prepared mustard

Servings: persons

2 12 cups pinto beans, dry
8 cups water
2 cups carrots, finely chopped
1 cup onion, chopped
1 ham bone, meaty
1 (16 ounce) can tomatoes
14 cup vinegar
14 cup chili sauce
2 tablespoons brown sugar
1 tablespoon salt
2 tablespoons Worcestershire sauce
2 teaspoons prepared mustard

1
In dutch oven, combine dry pinto beans with 8 cups water.
2
Bring to boiling.
3
Simmer 2 minutes.
4
Remove from heat; cover and let stand 1 hour.
5
Do not drain.
6
Stir in carrots, onions, ham bone, tomatoes, vinegar, chili sauce, brown sugar, salt, worcestershire sauce, and mustard.
7
Bring to boiling; reduce heat.
8
Cover and simmer 2 1/2-3 hours or until beans are tender.
9
Remove ham bone; cool slightly.
10
Remove meat from bone and dice.
11
Return meat to soup.
12
Mash beans slightly, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 12 cups pinto beans, dry, 8 cups water, 2 cups carrots, finely chopped, 1 cup onion, chopped, and more.

Yes, Barbecued Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbecued Bean Soup

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