Ham Pinto Bean Soup (Printable Version)

Comforting soup with tender ham, pinto beans, and southwestern spices, perfect for cozy gatherings.

# What You’ll Need:

→ Meats

01 - 2 cups cooked ham, diced

→ Beans and Legumes

02 - 2 cups dried pinto beans or 3 cans pinto beans, drained and rinsed

→ Vegetables

03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 large red bell pepper, diced
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and finely chopped
09 - 1 can (14.5 oz) diced tomatoes

→ Liquids

10 - 6 cups low-sodium chicken broth
11 - 1 cup water

→ Spices and Seasonings

12 - 1.5 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon dried oregano
15 - 0.5 teaspoon chili powder
16 - 0.5 teaspoon ground black pepper
17 - Salt to taste

→ Garnishes

18 - Chopped fresh cilantro
19 - Lime wedges
20 - Diced avocado
21 - Shredded cheddar cheese

# Step-by-Step Guide:

01 - If using dried pinto beans, rinse and soak them overnight in plenty of water. Drain and rinse thoroughly before using.
02 - In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add diced onion, carrots, celery, and bell pepper. Sauté for 5 to 7 minutes until vegetables are softened.
03 - Stir in the minced garlic and jalapeño; cook for 1 minute until fragrant.
04 - Add the diced ham, prepared pinto beans, diced tomatoes, chicken broth, water, cumin, smoked paprika, oregano, chili powder, black pepper, and a pinch of salt. Stir well to combine all ingredients.
05 - Bring the soup to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours until beans are tender, stirring occasionally.
06 - Taste the soup and adjust seasoning with additional salt or spices as desired.
07 - Ladle soup into bowls and top with desired garnishes such as fresh cilantro, lime wedges, diced avocado, or shredded cheddar cheese.

# Expert Tips:

01 -
  • It comes together faster than you'd expect, and the payoff is a bowlful of comfort that tastes like it simmered all day.
  • One pot means minimal cleanup, which is honestly half the battle on nights when you're tired but hungry.
  • The flavor is flexible enough to dress up with fancy toppings or enjoy plain, depending on your mood.
02 -
  • Don't skip rinsing your dried beans before soaking and again before cooking; this removes compounds that cause digestive discomfort and makes the finished soup cleaner tasting.
  • If you're using canned beans, add them toward the end of cooking so they don't fall apart and turn the broth murky; they only need to heat through, not simmer for an hour.
  • Taste as you go, especially with the spices; cumin especially can change a soup from balanced to overwhelming if you're not careful.
03 -
  • Toast your cumin briefly in a dry pan before adding it to the pot if you have a minute; it wakes up the spice and makes the whole soup taste more sophisticated.
  • Save the broth from canned beans if you're using them; it's starchy and wonderful for thinning the soup if it gets too thick or for adding creaminess without actual cream.
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