Pink Bean Soup Recipe

Name: Pink Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pink beans; 3 -5 slices bacon; 3/4 cup diced celery; 3/4 cup diced carrot; 3/4 cup diced onion; 1 garlic clove, minced; 10 -12 ounces ham hocks; 1/2 cup tomato sauce; 2 quarts water; salt and pepper

Servings: persons

1
Rinse the beans, checking for stones and debris.
2
Soak beans overnight.
3
Saute bacon until crisp, drain.
4
Add carrots, celery, onions and garlic to bacon grease.
5
Saute 5-10minutes.
6
Drain beans.
7
Put in bean soup pot along with carrots, celery, onions and garlic.
8
Add the cooked bacon.
9
Add the ham hock, tomato sauce and water.
10
Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
11
Remove the ham hock and pull the meat from the bone.
12
Chop and return meat to the soup.
13
Remove 1/4th to 1/3rd of the beans, mash or puree.
14
Return to pot and simmer another 20-30 minutes, stirring occasionally.
15
Skim off unwanted grease.
16
Season with salt and pepper.
17
Serve.

1044

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1 lb pink beans, 3 -5 slices bacon, 3/4 cup diced celery, 3/4 cup diced carrot, and more.

Yes, Pink 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.

Pink Bean Soup

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