Recipe by DONTOM
"This is an excellent pinto bean soup. Serve this with warm corn or flour tortillas. This is a thick chili-like soup that will fill you up with warmth and happiness."
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1 1/4 cups
dried pinto beans
2 (14 ounce) cans
ground black pepper
chopped fresh cilantro
Great soup!!! Takes a little time to make but well worth it. Thank's Donald
I loved it!!! It was easy to prepare from ingredients I already had on hand. I added a little extra spice since I added some black beans to it. Sprinkle some mexican cheese on top when served...yummy!!!!
Great in its simplicity, just as it is! Any cut of cubed, browned pork works well, and with a little queso fresco on top of your bowl of soup and a slice of warm cornbread (our not so mexican contribution!) this is a good cold weather meal.
Excellent!! I used pork chops instead of ribs, that was what I had on hand. Still excellent!! I served with Queso Fresco, lemon wedges, sour cream, chopped cilantro, chopped green onions and tortillas. Great meal just like in Mexico!!
Wow! Was this soup good! I wouldn't change a thing. My husband likes a lot of veggies, so he added peas and Lima beans to his. But I absolutely loved this soup as is. Best the second day, but after that the tastes are a little too mingled.
This is very good soup. My husband is Mexican and I'm always looking for things he would like. He loved it. This recipe will be used all the time. Thanks for sharing
This recipe is awesome, but instead of using beef broth I used two cans of diced tomatoes and used two buillon chicken cubes. I also used two cans of pinto beans.
I wasn't completely sold on this after it got done cooking, so I did have to doctor it after the fact. But I think most people would find this amount of spice agreeable -- we just like a lot more spices. I did use cubed boneless pork chops in place of the spareribs (and was able to skip the chilling & fat-skimming steps because of that) but I don't think spare ribs would have added to my enjoyment, since I don't like them anyway. I really liked cooking the cilantro in the soup -- I probably used more than 1/4 cup but whatever I did, it really permeated the broth, which was nice. Thank you for sharing your recipe, I'm pretty sure I'll use this again. (This made 9.5 cups of soup for me.)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 651
** Calories from Fat: 437
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