Pinto Bean/Ham Soup Recipe

  • 1 pound dry pinto beans
  • 6 large carrots, sliced 1/2 inch thick
  • 1 large chopped onion
  • 6 stalks celery, sliced into 1/2 inch pieces
  • 1 large clove garlic
  • 3 1/2 pounds ham hocks
  • 2 teaspoons paprika
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1 tablespoon vegetable oil
  1. Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. pot, combine beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish.
  2. To make Csipetke, mix all ingredients into stiff dough; let rest for 30 minutes. Divide into 4 parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream, if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.