Pinto Bean Soup

Pinto Bean Soup

1 1/4 cup dry pinto beans (8 oz) 1 beef shank (1 lb.) 1 ham hock (3/4 lb.) 1/4 t. dried thyme, crushed 2 medium potatoes, peeled, diced 2 medium carrots, sliced (1 cup)

rinse beans. Pout in large kettle with 4 cups cold water. Bring to boil. Simmer for 2 minutes. Remove from heat. let stand 1 hour. Add beef shank, ham hock, onion, 1 1/2 t. salt and dash pepper and thyme; return to heat. Bring to boil. Cover and simmer 1 1/2 hours. Stir occasionally. Remove bones. Cut off meat and dice. Add meat, potatoes and carrots to soup. Cover. Simmer 30 minutes. Season to taste with salt and pepper. Serves 6 to 8 Source: My Old Recipes

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