Add the diced tomatoes, corn, pinto beans, diced potatoes, Rotel, and beef broth directly to the pot—do not drain the cans. Stir in chili powder, salt, and pepper to taste.

Add the paprika, beans, collard greens and 8 cups water. Bring to a boil over medium-high, then cover, reduce to low and simmer, stirring occasionally, until the greens are very tender, about 30 ...

Flavorful chorizo brings meaty depth to a paprika pinto bean soup with collard ... ½-inch pieces ¼ cup tomato paste 2 tablespoons sweet paprika Two 15½-ounce cans pinto beans OR pink ...

This image released by Milk Street shows a recipe for paprika-pinto bean soup with collard greens. Credit: AP/Erik Bernstein4 ounces Spanish chorizo, quartered lengthwise and cut into ½-inch pieces.

Paprika-Pinto Bean Soup With Collard Greens. ... (15 1/2-ounce) cans pinto beans OR pink beans, rinsed and drained. 1 bunch collard greens OR lacinato kale, stemmed, leaves chopped.

Place pinto beans in a 2.5 litre straight-sided saucepan and add 6 cups of water. Soak overnight. The next day, bring the pinto beans to the boil and skim off any impurities that float to the surface.

Add the paprika, beans, collard greens and 8 cups water. Bring to a boil over medium-high, then cover, reduce to low and simmer, stirring occasionally, until the greens are very tender, about 30 ...

Add the paprika, beans, collard greens and 8 cups water. Bring to a boil over medium-high, then cover, reduce to low and simmer, stirring occasionally, until the greens are very tender, about 30 ...