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Recipe For Ham and Pinto Bean Soup​

Ham and Pinto Bean Soup

This Ham and Pinto Bean Soup is a hearty, flavorful dish that combines savory ham with creamy pinto beans and aromatic vegetables. Perfect for chilly days, it’s a comforting, easy-to-make soup that’s both nutritious and filling. Whether you’re using leftover ham or starting fresh, this recipe offers a warm, satisfying meal for family dinners or weeknight meals.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked ham cubed (or leftover ham)
  • 1 ½ cups dried pinto beans or 2 cans of pinto beans, drained and rinsed
  • 1 medium onion diced
  • 2 carrots peeled and sliced
  • 2 celery stalks chopped
  • 3 cloves garlic minced
  • 6 cups chicken broth or vegetable broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • ½ tsp black pepper or to taste
  • Salt to taste
  • 2 tbsp olive oil for sautéing
  • Optional:
  • 2 cups chopped spinach or kale for added greens
  • 1-2 jalapeños for heat, if desired

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Can opener (if using canned beans)
  • Ladle for serving

Method
 

  1. Prepare the Pinto Beans (if using dried): Soak the pinto beans overnight or for at least 6 hours to reduce cooking time. If using canned beans, drain and rinse them before adding to the soup.
  2. Cook the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
  3. Add the Ham and Liquid: Stir in the cubed ham, followed by the soaked pinto beans (or canned beans), and chicken broth. Bring the soup to a boil.
  4. Simmer: Reduce the heat to low and let the soup simmer for 1 to 1.5 hours (or until the beans are soft). If using canned beans, reduce the cooking time to 30-45 minutes. Add the thyme, bay leaves, black pepper, and salt. Taste and adjust seasonings as necessary.
  5. Optional Greens: About 15 minutes before the soup is done, stir in chopped spinach or kale for added nutrition and color.
  6. Finish and Serve: Once the soup is ready, remove the bay leaves. Ladle the soup into bowls and serve hot. You can garnish with fresh herbs or a squeeze of lemon juice for extra flavor.

Notes

  • Leftover Ham: This recipe is a great way to use up leftover ham from holiday meals or a roast. The ham adds a rich, smoky flavor that’s essential to the soup.
  • Dried vs. Canned Beans: If using dried beans, remember to soak them overnight for the best results. Canned beans can be used for a quicker version, reducing cook time by almost half.
  • Make Ahead: This soup is even better the next day, as the flavors continue to develop. You can store it in the fridge for up to 4 days or freeze for up to 3 months.
  • Spice It Up: For those who enjoy a little heat, add chopped jalapeños or a pinch of cayenne pepper during the cooking process.
  • Customize It: Feel free to add other vegetables like potatoes, bell peppers, or corn for variety.
  • Recipe For Ham and Pinto Bean Soup​