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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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sort and wash the beans. In a large saucepan over medium heat, add the beans and enough water to be 2 inches above beans. Bring to a boil for 2 minutes and remove from heat. Cover, allow to soak for 1 hour and drain.

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  • In a large Dutch oven over medium high heat, saute the ribs in oil until browned. Remove ribs from Dutch oven and set aside. Add the onion and garlic and saute for 5 minutes, or until tender. Add the beans, ribs, broth, water, chili powder, oregano, cumin, salt, ground black pepper and fresh cilantro. Cover and simmer 1 1/2 hours, or until meat is tender.

  • Remove the ribs, allow to cool and remove meat from the bones. Return meat to broth. Chill the broth until the fat rises to the surface and remove the fat. Bring back to a boil and reduce heat to low. Cover and simmer for 30 minutes.

Nutrition Facts

651.1 calories; 34.5 g protein; 17.4 g carbohydrates; 145.2 mg cholesterol; 532 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
Great soup!!! Takes a little time to make but well worth it. Thank's Donald Read More
(24)
22 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2004
Great soup!!! Takes a little time to make but well worth it. Thank's Donald Read More
(24)
Rating: 5 stars
05/04/2008
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!!!! Read More
(20)
Rating: 5 stars
10/19/2007
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. Read More
(18)
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Rating: 4 stars
02/03/2009
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!! Read More
(15)
Rating: 5 stars
12/09/2009
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 Read More
(13)
Rating: 5 stars
07/04/2006
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. Read More
(13)
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Rating: 5 stars
07/12/2010
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. Read More
(13)
Rating: 4 stars
04/15/2011
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.) Read More
(7)
Rating: 5 stars
02/22/2011
We had about 4 pounds of spareribs to use up. I followed the recipe all the way up to the cilantro because I didn't have any around. We still simmered the mixture for the full 90 minutes despite that our spareribs were already cooked. I added the beans later instead of cooking them for 60 minutes then cooking the rest of the mixture for another 90 minutes. We added the beans with another 30 minutes to go on the mixture and it tasted fine. We topped everything with homemade cornbread salsa queso fresco and sour cream. Read More
(6)