Recently we went to visit my in-laws in Illinois. It is always wonderful to visit there as the weather and the natural scenery is very different from Oregon. We get to see miles after miles of corn and soybean fields. Also wind mills.

Today’s soup recipe is inspired by a soup we ate at a local restaurant there. It is not exactly the same but I made it based on the flavor I remember.

Very easy to make, delicious, and hearty. Most of the work is done by the crock pot. This is a great soup to make if you are busy all day working, as you can start the soup in the morning and let it slow cook all day.

Depending on the chicken base you are using, start with one tablespoon of base. Add more later after you check for seasoning.

Please try this soup and let me know how you like it!

Ingredients

• 1 lbs. pinto beans, picked, and soaked overnight
• 1/4 cup canola oil
• 1 cup yellow onion, chopped
• 1/2 cup celery, med. diced
• 1 tbsp. minced garlic
• 1 tsp. ground cumin
• 1 to 2 tbsp. chicken base
• 1 10 oz can rotel tomatoes
• 5 cups water
• 1.79 lbs. ham hock

Instructions

Wash and drain beans well. Heat oil in a small skillet over medium-heat. Once the oil is hot add onion, garlic, and celery. Stir well and cook until onions are soft. Next add the cumin, stir, and cook for 30 to 40 seconds. Turn the heat off.

In a large crock-pot add the beans, tomatoes, chicken base start with 1 tbsp(add more later if needed), cooked onions, ham hock, and the water. Stir very well.

Cover and cook on high setting for 6 to 7 hours or until beans are cooked.

Once the beans are cooked, remove the ham hock. Discard the fat and the bones. Shred or chop the meat. Set aside.

Remove some of the beans from the pot and mash, I am doing this to make the soup a bit thicker.

Then add the mashed beans and the shredded meat back to the pot. Stir well, taste for seasoning. You can remove excess oil or fat from the soup if you like before serving.

Transfer to a serving bowl, serve with some chopped green onions or chives on top if you like!

Serves 6-8

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!