Ham and Pinto Bean Soup (Printable)

Delicious ham and pinto beans simmered with southwestern spices make a warm, satisfying dish.

# What You 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 pepper, 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 - 1½ teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon dried oregano
15 - ½ teaspoon chili powder
16 - ½ teaspoon ground black pepper
17 - Salt to taste

→ Garnishes

18 - Fresh cilantro, chopped
19 - Lime wedges
20 - Diced avocado
21 - Shredded cheddar cheese

# Directions:

01 - If using dried pinto beans, rinse thoroughly and soak overnight in plenty of water. Drain and rinse before use.
02 - Heat a splash of oil in a large soup pot or Dutch oven over medium heat. Add diced onion, carrots, celery, and bell pepper. Sauté for 5 to 7 minutes until vegetables soften.
03 - Stir in minced garlic and jalapeño. Cook for 1 minute until fragrant.
04 - Add diced ham, prepared pinto beans, diced tomatoes, chicken broth, water, cumin, smoked paprika, oregano, chili powder, black pepper, and salt. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1½ hours, stirring occasionally, until beans are tender.
06 - Taste the soup and adjust salt and spices as desired.
07 - Ladle soup into bowls and garnish with fresh cilantro, lime wedges, avocado, or shredded cheddar cheese as preferred.

# Expert Hints:

01 -
  • It comes together in under two hours and tastes like you've been simmering it all day.
  • The spices are balanced enough to let the ham shine without overwhelming anything else.
  • It freezes beautifully, so you're really making two meals at once.
02 -
  • Don't skip soaking dried beans overnight unless you're okay with adding extra cooking time—it's not laziness, it's chemistry.
  • Taste the soup at the one-hour mark; dried beans vary in age and how long they need to become tender.
  • The spices in this soup need a fat to bloom in, so make sure you sauté the garlic in the heated oil before adding broth.
03 -
  • If you can't find good smoked paprika, don't substitute regular paprika—it changes the whole flavor profile. Hunt for smoked paprika or use a touch of liquid smoke instead.
  • Save the ham bone if you have one and use it to make your own broth; it elevates this soup from good to unforgettable.
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