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Ingredients
| black pepper |
| pink beans: 1 lb |
| bacon: 5 strips |
| celery (chopped): 3/4 cup (diced) |
| carrots (grated): 3/4 cup (diced) |
| onions (chopped): 3/4 cup (diced) |
| garlic: 1 clove (minced) |
| ham hocks: 12 oz |
| tomato sauce: 1/2 cup |
| water: 2 qts |
| salt |
Pink Bean Soup
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
180 min -
Servings
11 serving(s)
Tags
- Rinse the beans, checking for stones and debris.
- Soak beans overnight.
- Saute bacon until crisp, drain.
- Add carrots, celery, onions and garlic to bacon grease.
- Saute 5-10minutes.
- Drain beans.
- Put in bean soup pot along with carrots, celery, onions and garlic.
- Add the cooked bacon.
- Add the ham hock, tomato sauce and water.
- Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
- Remove the ham hock and pull the meat from the bone.
- Chop and return meat to the soup.
- Remove 1/4th to 1/3rd of the beans, mash or puree.
- Return to pot and simmer another 20-30 minutes, stirring occasionally.
- Skim off unwanted grease.
- Season with salt and pepper.
- Serve.