Pinto Bean/Ham Soup

• 1 lb dried pinto bean
• 2 large ham hocks
• 6 large carrots, sliced 1/2 inch thick
• 1 large onion, chopped
• 6 celery ribs, sliced
• 2 teaspoons paprika
• 1 cup all-purpose flour
• 12 tablespoon vegetable oil
• 12 cup sour cream (optional)
• 1 tablespoon fresh parsley, minced
• 2 teaspoons vinegar

1. Wash and sort beans.
2. Soak in cold water overnight; drain.
3. In a large 8-qt.
4. soup kettle, combine the beans, carrots, onions, celery, garlic, meat and paprika.
5. Add enough water to cover ingredients by 2 inches simmer, partly covered, for 2 1/2 hours or until the beans are tender, adding more water as needed.
6. When beans are tender; remove meat to side dish.
7. To make Csipetke, mix flour, salt, egg and oil into stiff dough; let rest for 30 minutes.
8. Blend in sour cream if desired.
9. Mix in parsley and vinegar; adjust seasoning.
10. Cut reserved ham into bite-size pieces; stir into soup.

pinto bean, ham hocks, carrots, onion, celery, paprika, flour, vegetable oil, sour cream, fresh parsley, vinegar

Taken from www.food.com/recipe/pinto-bean-ham-soup-394368 (may not work)