A comforting and flavorful soup made with pinto beans, bacon, and aromatic vegetables, perfect for a cozy meal.
Rinse the dried pinto beans thoroughly under cold water and remove any debris.
Inspect the beans carefully to ensure no small stones or damaged beans remain.
Soak the beans in a large bowl with enough water to cover them by a few inches. Let them sit overnight.
If you're short on time, use the quick soak method by boiling the beans for 2 minutes and letting them sit for 1 hour.
Drain the soaked beans and set them aside.
Discard the soaking water to reduce any potential bitterness.
In a skillet, cook the bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the skillet.
For a healthier option, drain the bacon on paper towels to remove excess grease.
Add the chopped onion and celery to the skillet and sauté until softened.
Stir frequently to prevent the vegetables from sticking or burning.
Add the salt, pepper, garlic powder, marjoram, and thyme to the skillet and stir to combine.
Toast the spices briefly to enhance their flavors.
Combine the sautéed mixture with the drained beans in a large pot. Add the water and bring to a boil.
Ensure the water covers the beans by at least 2 inches for even cooking.
Reduce the heat to low and simmer the soup for 4-5 hours, stirring occasionally.
Check the water level periodically and add more if needed to prevent the soup from drying out.
Before serving, use a potato masher to mash some of the beans in the pot to thicken the soup.
Mash to your desired consistency for a thicker or chunkier soup.
Serve the soup hot, garnished with the crispy bacon pieces.
Pair with crusty bread or a side salad for a complete meal.
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