Navy Pinto Bean and Ham Soup
Warm up your table with the hearty and comforting flavors of Navy Pinto Bean and Ham Soup, a one-pot wonder that’s perfect for cozy dinners or meal prepping. This soul-soothing recipe combines tender navy and pinto beans, smoky ham, and a medley of aromatic vegetables simmered in a rich chicken broth. Enhanced with earthy bay leaves and fragrant thyme, this soup strikes the perfect balance of savory and satisfying. The slow-cooked ham adds depth, while the optional fresh parsley garnish brings a burst of color and freshness. Ideal for using up a leftover ham bone or diced ham, this protein-packed soup delivers a filling and nutritious meal in every bowl. Pair it with crusty bread or cornbread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 1 cup Dried navy beans
- 1 cup Dried pinto beans
- 1 pound Ham bone or diced ham
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 6 cups Chicken broth
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
- 4 cups Water (for soaking beans)
Instructions
Rinse the navy beans and pinto beans under cool water. Place them in a large bowl and cover with 4 cups of water. Soak the beans overnight, or for at least 8 hours.
Drain and rinse the soaked beans thoroughly. Set them aside.
In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
Add the minced garlic and cook for an additional 1 minute, stirring constantly, until fragrant.
Stir in the beans, ham bone (or diced ham), chicken broth, bay leaves, dried thyme, salt, and black pepper. Bring the mixture to a boil over high heat.
Reduce the heat to low, cover the pot, and simmer for about 90 minutes, stirring occasionally, or until the beans are tender. If the soup thickens too much, add a little water or chicken broth to adjust the consistency.
Once the beans are fully cooked, remove the ham bone from the pot. If using a ham bone, shred any meat off it and return the meat to the soup. Discard the bone.
Taste the soup and adjust the seasoning with additional salt and pepper as needed.
Remove the bay leaves before serving. Garnish with chopped fresh parsley if desired.
Serve hot with a side of crusty bread or cornbread for a complete meal.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 11732 mg | 510% | |
| Total Carbohydrate | 213.4 g | 78% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 26.4 g | ||
| Protein | 177.4 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 6895 mg | 147% | |
*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.
