Crock Pot Pinto Bean Soup
There is nothing better on a cool Fall day than a bowl of soup and this pinto bean soup is pure comfort food. It’s similar to a version Nannie Polly used to make that was basically ground hamburger cooked in with the pinto beans…a way to stretch a meal as she would say. This is a good hearty soup that needs a pone of cornbread to go with it to sop up all the goodness in the bowl.
There is one thing us Southerner’s know how to do and that’s sop our bread. Whether biscuits, cornbread, rolls or even loaf a bread we can always find a way to sop something with it. I still remember something Papa Rackley once said one morning when Nannie put breakfast on the table. He had fried eggs, sawmill gravy and some red eye gravy along with a side of grits and he looked at Nannie and said “Polly, this plate looks so good I don’t know what to sop first”. For some reason that saying has stuck with me all these years and often I think the same thing when a good plate or bowl of food is before me waiting to be sopped. I love a good sop egg (fried egg with a runny yolk) to sop biscuits or toast in. When my husband and I first married I fixed us up a big ole country breakfast and while he mashed his sop eggs up with a fork to eat I busted the yolk with my biscuit and went to town sopping it all up. He had this strange look on his face so I spoke up and said “you’re the one eatin’ that egg all wrong” he’s never given me that strange look again and even started his own way of soppin’ up Southern style.
- 2 1/2 C. dried pinto beans (no need to soak them)
- 32 oz. plus 2 C. chicken broth
- 1 C. chopped onion
- 2 carrots, peeled and chopped
- 1 rib celery, chopped
- 1 large garlic clove, minced
- 10 oz. diced tomatoes with green chilies
- 1 lb. breakfast sausage, cooked and drained
- 1 bay leaf
- 1/4 tsp. smoked paprika
- salt and pepper to taste
- Put all the ingredients in your crock pot, cover and cook on high for 6 1/2 hours.