ham and pinto bean soup recipe

Written ByJenny Smyth Posted on
ham and pinto bean soup recipe
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The Best ham and pinto bean soup recipe

I have been making this ham and pinto bean soup recipe for years, and it never fails to impress my family and friends. It’s a hearty, comforting dish that’s perfect for a chilly evening or a special occasion.

The combination of tender ham, creamy beans, and rich broth is simply irresistible. I’ve experimented with various ingredients over the years, but this recipe remains my go-to for its simplicity and flavor.

My kids love it when I serve it with crusty bread or over egg noodles, and it’s become a staple in our household. One of the best things about this recipe is its versatility – you can easily customize it to suit your tastes and dietary needs.

Whether you’re looking for a comforting meal after a long day or a satisfying option for a family gathering, this ham and pinto bean soup recipe is sure to hit the spot. It’s also packed with nutrients, thanks to the beans and lean ham, making it a great choice for those seeking a healthier meal option.

I’ve also found that this soup freezes beautifully, so feel free to make a big batch and store it in the freezer for future meals.

Ham and Pinto Bean Soup

Ham and Pinto Bean Soup

4.9 from 1320 votes

A hearty and flavorful soup made with tender pinto beans and smoky ham. This comforting dish is perfect for a cold day and comes together easily with simple ingredients.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 pound dried pinto beans, rinsed and picked over
1 tablespoon olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon black pepper
8 cups low-sodium chicken broth
1 pound smoked ham hock or 2 cups diced cooked ham
2 bay leaves
1 teaspoon salt, plus more to taste
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Place the rinsed pinto beans in a large bowl and cover with 3 inches of cold water.
2Let them soak for at least 8 hours or overnight, then drain and rinse well.
3Heat the olive oil in a large pot or Dutch oven over medium heat.
4Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
5Add the minced garlic, dried thyme, smoked paprika, and black pepper to the pot.
6Cook for 1 minute until fragrant, stirring constantly to prevent the garlic from burning.
7Pour in the chicken broth and add the soaked and drained pinto beans, ham hock (or diced ham), and bay leaves.
8Increase the heat to high and bring the soup to a boil.
9Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 1 hour to 1 hour 15 minutes.
10The beans should be tender and the ham falling off the bone if using a ham hock.
11If using a ham hock, remove it from the pot and let it cool slightly.
12Shred the meat from the bone, discarding the bone and any fat, then return the shredded ham to the soup.
13Remove and discard the bay leaves.
14Stir in the salt, starting with 1 teaspoon, and adjust to taste.
15Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Large pot or Dutch oven (at least 5 quarts)
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Colander

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 35mg🧂Sodium: 720mg🌾Total Carbs: 45g🥦Dietary Fiber: 12g🍬Sugars: 4g🥩Protein: 22g

📝Notes

For a thicker soup, mash some of the beans against the side of the pot before serving. You can also use canned pinto beans (3 cans, drained and rinsed) and reduce the simmering time to 20 minutes.

Watch Video Of How Ham and Pinto Bean Soup Works

This ham and pinto bean soup is always a good idea for any occasion, whether it is a casual weeknight dinner or a holiday gathering. It is easy to make, uses simple ingredients, and feeds a crowd without breaking the bank.

I love that I can serve it with crusty bread or cornbread for a complete meal that everyone enjoys. Leftovers store well in the fridge for up to five days, and the soup freezes beautifully for up to three months.

To reheat, just warm it on the stovetop over medium heat, adding a splash of broth or water if it is too thick. I often serve this soup with a sprinkle of fresh cilantro or a squeeze of lime juice for a bright finish.

It is a recipe that keeps on giving, and I am always happy to have a pot simmering on the stove.

❓ Frequently Asked Questions About Ham and Pinto Bean Soup

Q: What type of ham should I use for this recipe?

You can use either boneless or bone-in ham for this recipe. If you prefer leaner meat, opt for boneless ham. If you want more flavor, choose bone-in ham.

Q: Can I substitute other types of beans for pinto beans?

Yes, you can use other types of beans like kidney beans or black beans in place of pinto beans. However, keep in mind that the flavor and texture may vary slightly.

Q: How do I store leftover soup?

To store leftover soup, let it cool completely before transferring it to an airtight container in the refrigerator. You can also freeze it for up to 3 months.

Q: What’s the best way to reheat this soup?

You can reheat this soup on the stovetop or in the microwave. If reheating on the stovetop, add some extra broth if needed to prevent drying out.

Q: Can I make this recipe in a slow cooker?

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