Hillbilly Bean Soup
Warm, hearty, and packed with smoky goodness, Hillbilly Bean Soup is the ultimate comfort food for chilly days. This rustic recipe features tender pinto beans simmered to perfection with savory bacon, a smoky ham hock, and a medley of aromatic vegetables and spices. Infused with the flavors of paprika, garlic, and a touch of optional cayenne for gentle heat, this soup offers a rich, homemade taste that's both satisfying and budget-friendly. Perfectly paired with cornbread or crackers, it's a soul-soothing meal ideal for feeding a crowd or enjoying leftovers throughout the week. Whether you're craving a cozy family dinner or a classic southern-inspired dish, Hillbilly Bean Soup is the perfect blend of simplicity and flavor.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 6 slices bacon
- 1 large onion
- 4 cloves garlic
- 8 cups water
- 4 cups chicken broth
- 1 15-ounce can canned diced tomatoes
- 1 smoked ham hock
- 1 bay leaf
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the dried pinto beans thoroughly and place them in a large bowl. Cover with water and soak overnight, or use the quick soak method by boiling the beans for 5 minutes, then letting them sit for an hour. Drain and set aside.
In a large heavy-bottomed pot, cook the bacon slices over medium heat until crisp. Remove the bacon, crumble, and set aside, leaving the rendered fat in the pot.
Dice the onion and mince the garlic cloves. Add them to the pot with the bacon fat and sauté over medium heat for 5-7 minutes, or until softened and translucent.
Add the soaked and drained beans to the pot, along with the water, chicken broth, diced tomatoes (with their juice), and the smoked ham hock.
Stir in the bay leaf, salt, black pepper, paprika, and cayenne pepper (if using). Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer the soup for 2-3 hours, stirring occasionally, until the beans are tender and the soup has thickened. If the soup becomes too thick during cooking, add a bit more water or chicken broth.
Remove the ham hock and bay leaf from the pot. Shred any meat from the ham hock and return it to the soup, discarding the bone.
Taste and adjust seasonings as needed. Stir in the crumbled bacon for extra flavor.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot with cornbread or crackers.
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 3.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
