Pinto Bean Soup - cooking recipe

Ingredients

1/2 lb. dry pinto beans
1 (1 lb.) beef shank
1 (3/4 lb.) ham hock
1 small onion, thinly sliced
1/4 tsp. dried thyme leaves, crushed
2 medium potatoes, peeled and diced
2 medium carrots, sliced

Preparation

Rinse beans; place in Dutch oven with 4 cups cold water. Bring to boiling; simmer for 2 minutes. Remove from heat.
Let stand 1 hour.
Add beef shank, ham hock, onion, 1 1/2 teaspoons salt, thyme and dash of pepper.
Return to heat and bring to boiling. Cover and simmer 1 1/2 hours, stirring occasionally. Remove bones; cut off meat and dice. Add meat, potatoes and carrots to soup. Cover and simmer 30 minutes.
Season to taste with salt and pepper.
Serves 6 to 8.