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Tiffany's Bean Pot Soup

Ingredients:

  • 2 cups dried pinto beans, rinsed and picked over
  • 1 lbs ham, cubed
  • 1 (22 oz.) can tomato juice
  • 4 cups chicken broth
  • 3 onions, chopped
  • 1/4 cup chopped green bell pepper
  • 3 cloves garlic minced
  • 3 Tbsp chopped parsley
  • 1/4 cup packed brown sugar
  • 1 Tbsp chile powder
  • 1 tsp salt
  • 1 tsp crushed bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp dried cumin seeds, ground
  • 1/2 tsp rosemary leaves, crushed
  • 1/2 tsp celery seed
  • 1/2 tsp ground thyme
  • 1/2 tsp ground marjoram
  • 1/2 tsp dried basil
  • 1/4 tsp curry powder
  • 4 whole cloves
  • 1 cup sherry

Preparation:

Soak the beans in water overnight in a large Dutch oven.

Drain and return to the pot. Add 4 cups fresh water and remaining ingredients, except for the sherry. Bring to a boil, cover and cook slowly until the beans are tender, about 3 hours.

Stir in the sherry and serve in generous soup bowls topped with chopped scallions if desired.

Makes 4

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