There’s something about the cold weather that makes me want soup, and especially bean soup. Bean soup is so simple and easy to make, and makes for a very affordable meal as well! (I don’t know about you, but I am a big fan of affordable combined with delicious!)
Last night I was really craving been soup, but since I had worked all day I didn’t have been started in the crock pot to make my Slow Cooker Ham and Pinto Soup. So of course, I improvised! I had one can of pintos, so I used those. I will be making this recipe again, and I was eager to share it.
Ham, Pinto, and Rice Soup
Yield: 4 servings
1 15.5 ounce can pinto beans, not drained
3 medium tomatoes*
one handful of rice
approximately 3/4 teaspoon salt, to taste
1/8 teaspoon ground black pepper
1/4 teaspoon granulated garlic, or 1 clove fresh garlic, chopped
1 medium onion, chopped
1/2 cup chopped ham (any variety)
several shakes of chili powder
2-3 cups water
1. In a medium stock pot, add one cup water, onion, and garlic. Cook until onion is transparent.
2. Add all other ingredients and cook for around 30-45 minutes, until tomato is well done and rice is cooked. Adjust salt, water, and/or chili powder to taste.
* You could easily substitute a small can of diced tomatoes if you don’t have fresh tomatoes!
This soup is excellent plain, and my husband loves it with sour cream and cheese added when serving. Either way, it’s perfect for a fall or winter meal!