Pinto Bean/Ham Soup

• 1 pound dried pinto beans
• 6 large carrots, sliced 1/2 inch thick
• 1 large onion, chopped
• 6 celery ribs, sliced
• 1 large garlic clove
• 3-1/2 to 4 pounds smoked ham hocks
• 2 teaspoons paprika
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 large egg
• 1 tablespoon vegetable oil
• 1/2 cup sour cream, optional
• 1 tablespoon minced fresh parsley
• 2 teaspoons vinegar

1. Wash and sort beans. Soak in cold water overnight; drain. In a large 8-qt. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika. Add enough water to cover ingredients by 2 in. simmer, partly covered, for 2-1/2 hours or until the beans are tender, adding more water as needed. When beans are tender; remove meat to side dish.
2. To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes. Divide into four parts. Flatten each part and pinch off pieces about the size of a cherry pit; roll between fingers and drop into hot soup. Cook 30 minutes. Blend in sour cream if desired. Mix in parsley and vinegar; adjust seasoning. Cut reserved ham into bite-size pieces; stir into soup.

pinto beans, carrots, onion, celery, garlic, ham hocks, paprika, flour, salt, egg, vegetable oil, sour cream, parsley, vinegar

Taken from www.tasteofhome.com/recipes/pinto-bean-ham-soup/ (may not work)