Simple Pinto Bean and Ham Soup
Warm, hearty, and satisfyingly simple, this Pinto Bean and Ham Soup is the perfect comfort food for any season. Made with tender, protein-packed pinto beans, smoky ham hock or diced ham, and a medley of aromatic vegetables like onion, carrot, and celery, this soup is simmered to perfection with garlic, thyme, and a hint of smoked paprika for a deep, savory flavor. Whether you choose to cook it with chicken broth for extra richness or stick with water for a lighter option, this one-pot recipe is as easy as it is wholesome. Ideal for meal prep or cozy weeknight dinners, serve this nourishing soup with crusty bread or cornbread for dipping. With just 15 minutes of prep and simple pantry-friendly ingredients, this recipe delivers homemade comfort with every ladle.
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Recipe Information
Ingredients
- 1 pound dried pinto beans
- 1 piece ham hock or diced cooked ham
- 8 cups water or chicken broth
- 1 medium onion, diced
- 2 large carrots, diced
- 2 stalks celery ribs, diced
- 3 cloves garlic, minced
- 1 piece bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (optional)
Instructions
Sort through the dried pinto beans to remove any debris or damaged beans, then rinse them under cold water.
Place the beans in a large bowl and cover them with water. Let them soak overnight, or for at least 8 hours. Alternatively, use the quick soak method by boiling the beans in water for 1 minute, then removing them from the heat and letting them sit for 1 hour. Drain and rinse the soaked beans.
In a large soup pot or Dutch oven, heat the olive oil (if using) over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes or until softened and fragrant.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
Stir in the pinto beans, ham hock or diced ham, bay leaf, dried thyme, smoked paprika, chicken broth or water, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5-2 hours or until the beans are tender and the flavors have melded together. Stir occasionally and check the liquid levels, adding more water or broth as needed.
Once the soup is cooked, remove the ham hock (if using), shred the meat, and return it to the pot. Discard the bone.
Adjust the seasoning with additional salt and pepper to taste.
Serve warm with crusty bread or cornbread on the side for a complete meal.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 7720 mg | 336% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 17.0 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 396 mg | 30% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 4262 mg | 91% | |
*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.
