Key Takeaways:
- Perfect cold-weather comfort food ready in 90 minutes
- Rich, smoky flavor from ham combined with creamy pinto beans
- Budget-friendly meal that serves four people generously
- Freezes beautifully for quick future meals
Why This Pinto Bean Soup with Ham Will Become Your New Favorite
When the weather turns cold, nothing satisfies like a steaming bowl of Pinto Bean Soup with Ham. This isn’t just any soup – it’s a meal that fills your kitchen with irresistible aromas and fills your belly with warmth and satisfaction.
What makes this Pinto Bean Soup with Ham special is its perfect balance of flavors and textures. The pinto beans cook down to create a naturally creamy base, while chunks of savory ham add smokiness and depth to every spoonful. Best of all, it’s incredibly simple to make.
Even if you’re new to cooking, this Pinto Bean Soup with Ham recipe is foolproof. With clear instructions and common ingredients, you’ll create a restaurant-quality soup right in your own kitchen. The recipe serves four people generously, making it perfect for family dinners or meal prep for the week ahead.
Let’s get started on this soul-warming Pinto Bean Soup with Ham that will have everyone asking for seconds!
Nutrition Facts Per Serving
| Nutrient | Amount | Daily Value |
|---|---|---|
| Calories | 320 | – |
| Protein | 23g | 46% |
| Carbohydrates | 42g | 14% |
| Fiber | 15g | 60% |
| Fat | 6g | 9% |
| Sodium | 680mg | 28% |
| Iron | 4mg | 22% |
| Potassium | 890mg | 19% |
What You’ll Need for Perfect Pinto Bean Soup with Ham
Ingredients
| Ingredient | Measurement | Notes |
|---|---|---|
| Dried pinto beans | 1 pound (2 cups) | Sorted and rinsed |
| Ham | 1 pound | Diced, preferably with bone |
| Yellow onion | 1 large | Diced (about 1½ cups) |
| Carrots | 2 medium | Diced (about 1 cup) |
| Celery | 2 stalks | Diced (about ½ cup) |
| Garlic | 4 cloves | Minced |
| Bay leaves | 2 | Whole |
| Chicken broth | 6 cups | Low-sodium preferred |
| Water | 2 cups | As needed |
| Olive oil | 2 tablespoons | |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Freshly ground |
| Dried oregano | 1 teaspoon | |
| Dried thyme | ½ teaspoon | |
| Fresh parsley | ¼ cup | Chopped, for garnish |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large Dutch oven or pot (6-8 quart) | For cooking the soup |
| Sharp knife | For chopping vegetables |
| Cutting board | For prep work |
| Measuring cups and spoons | For accurate measurements |
| Wooden spoon | For stirring |
| Colander | For rinsing beans |
| Baking sheet | For sorting beans |
| Ladle | For serving |
Possible Substitutions
- No dried beans? Use 4 (15 oz) cans of pinto beans, drained and rinsed (add them in the last 30 minutes of cooking)
- No ham? Smoked turkey legs or bacon can work (if using bacon, use 8 oz and cook it first)
- Vegetarian option? Skip the ham and use vegetable broth with 1 tablespoon of smoked paprika for flavor
- Gluten-free? This recipe is naturally gluten-free, just verify your broth is gluten-free
Beginner-Friendly Step-by-Step Instructions for Pinto Bean Soup with Ham
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 4 people
Preparation Phase
- Sort the beans
- Place a clean baking sheet on your counter
- Pour the dried pinto beans onto the baking sheet in a single layer
- Look through the beans carefully and remove any small stones, shriveled beans, or debris
- Transfer sorted beans to a bowl
- Why this matters: Even commercially packaged beans can contain small stones that could damage teeth if not removed
- Rinse the beans
- Place a colander in your sink
- Transfer the sorted beans to the colander
- Run cold water over the beans, gently stirring with your hand
- Rinse until water runs clear (about 1-2 minutes)
- Beginner tip: Don’t skip rinsing as it removes dust and any surface residue from the beans
- Quick-soak the beans (optional but recommended for beginners)
- Transfer rinsed beans to a large pot
- Add 8 cups of cold water (the beans should be covered by at least 2 inches of water)
- Place pot on stove over high heat and bring to a rolling boil
- Let boil for exactly 2 minutes
- Remove pot from heat completely
- Cover the pot with a lid and let beans soak for 1 hour
- After soaking, drain beans in a colander and rinse again with cold water
- Beginner tip: This quick-soak method reduces cooking time and helps beans cook more evenly
- Prepare the vegetables while beans are soaking
- Place cutting board on counter and have a bowl ready for cut vegetables
- For the onion:
- Cut off both ends and remove papery skin
- Cut in half from top to bottom
- Place flat side down on cutting board for stability
- Slice into ¼-inch strips lengthwise, then cut across to make ¼-inch dice
- For the carrots:
- Peel carrots using a vegetable peeler
- Cut off ends
- Slice lengthwise into ¼-inch strips
- Line up strips and cut across into ¼-inch dice
- For the celery:
- Cut off leafy tops and tough bottom
- Slice stalks lengthwise into ¼-inch strips
- Cut across into ¼-inch dice
- For the garlic:
- Separate cloves from head
- Place flat side of knife on each clove and press firmly to crush slightly
- Remove papery skin
- Mince cloves finely with knife
- Beginner tip: Cut vegetables to approximately the same size so they cook evenly
- Prepare the ham
- If using bone-in ham:
- Cut meat away from bone, leaving some meat attached
- Set bone aside (you’ll use it later for flavor)
- Cut ham meat into ½-inch cubes
- If using boneless ham:
- Cut ham into ½-inch cubes
- Set aside 2 tablespoons of diced ham in a small bowl for garnish
- Cover and refrigerate this garnish ham until serving time
- Safety tip: Always use a clean cutting board for meat, different from the one used for vegetables
- If using bone-in ham:
Cooking Phase
- Heat the pot
- Place Dutch oven or large pot on stove
- Set heat to medium
- Add 2 tablespoons olive oil
- Allow oil to heat until it shimmers slightly (about 1 minute)
- Beginner tip: The right temperature is important – oil should be hot but not smoking
- Sauté the vegetables
- Add diced onions, carrots, and celery to the hot oil
- Stir with wooden spoon to coat vegetables with oil
- Cook for 5-7 minutes, stirring occasionally
- Vegetables should soften but not brown
- You’ll know they’re ready when onions become translucent
- Watch out: If vegetables start to brown, lower heat slightly
- Add the garlic
- Add minced garlic to the softened vegetables
- Stir continuously for 30 seconds
- The garlic should become fragrant but not brown
- Important warning: Garlic burns easily and becomes bitter, so watch it closely
- Add ham and spices
- Add diced ham to the pot (except reserved garnish portion)
- If using ham bone, add it now
- Sprinkle in 1 teaspoon dried oregano
- Add ½ teaspoon dried thyme
- Add ½ teaspoon black pepper
- Add ½ teaspoon salt (half of total salt)
- Stir everything together for 2 minutes
- Flavor tip: This step helps bloom the spices and enhances their flavor
- Add beans and liquids
- Add the soaked and drained pinto beans to the pot
- Pour in 6 cups of chicken broth
- Pour in 2 cups of water
- Add 2 bay leaves
- Stir gently to combine
- Check liquid level: Beans should be covered by at least 1 inch of liquid; add more water if needed
- Bring to a boil and reduce to simmer
- Increase heat to high
- Bring mixture to a full boil (you’ll see large bubbles consistently breaking the surface)
- Once boiling, reduce heat to low
- Soup should now have small bubbles occasionally breaking the surface
- Temperature tip: If simmer is too vigorous, lower heat; if no bubbles appear, raise heat slightly
- Cover and cook
- Place lid on pot, slightly ajar to allow some steam to escape
- Simmer for 60-90 minutes
- Stir gently every 20 minutes to prevent sticking
- Check liquid level each time you stir; add more water if beans are becoming exposed
- How to test doneness: After 60 minutes, remove one bean, let it cool slightly, and bite into it. It should be very tender with no firmness in the center
- Check bean tenderness
- After minimum cooking time, test beans for tenderness
- Remove 2-3 beans with a spoon
- Let cool slightly and taste
- Beans should be very soft and creamy inside
- If still firm, continue cooking for 15-minute intervals until tender
- Texture tip: Try mashing a bean against the side of the pot with a spoon – it should crush easily
- Finish the soup
- When beans are fully tender, remove pot from heat
- Remove and discard bay leaves
- Remove ham bone if used (you can pick off any remaining meat and add back to soup)
- Taste the soup and add remaining ½ teaspoon salt if needed
- Adjust pepper to taste
- Thickening option: For thicker soup, use wooden spoon to mash some beans against side of pot
- Thinning option: For thinner soup, add more broth or water, ¼ cup at a time
Serving Phase
- Prepare for serving
- Let soup stand for 5 minutes before serving
- This allows flavors to meld and soup to cool slightly
- Chop fresh parsley finely for garnish
- Get reserved diced ham from refrigerator
- Have ladle and soup bowls ready
- Safety reminder: Soup is very hot, handle carefully
- Serve the Pinto Bean Soup with Ham
- Ladle hot soup into bowls, filling about ¾ full
- Sprinkle each bowl with some of the reserved diced ham
- Sprinkle with chopped fresh parsley
- Serving suggestion: Serve with cornbread or crusty bread for dipping
Troubleshooting Your Pinto Bean Soup with Ham
Common Issues and Solutions for Beginners
Problem: Beans still tough after cooking time
- Cause: Beans may be old or water may be hard
- Solution 1: Continue cooking for another 30 minutes
- Solution 2: Add ¼ teaspoon baking soda, stir well, and continue cooking
- Prevention tip: Buy beans from stores with high turnover; older beans take longer to cook
Problem: Soup too thin
- Cause: Not enough beans have broken down naturally
- Solution 1: Use back of spoon to mash some beans against side of pot
- Solution 2: Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir into simmering soup
- Solution 3: Remove 1 cup of soup, blend until smooth, return to pot
Problem: Soup too thick
- Cause: Too many beans broke down or too much liquid evaporated
- Solution: Add more broth or water, ¼ cup at a time, until desired consistency
- Beginner tip: Soup will continue to thicken as it cools and sits
Problem: Flavor seems bland
- Cause: May need more seasoning or acid to brighten flavors
- Solution 1: Add more salt, ¼ teaspoon at a time, tasting between additions
- Solution 2: Add 1 tablespoon apple cider vinegar or lemon juice
- Solution 3: Add 1 teaspoon better-than-bouillon paste
- Solution 4: Stir in additional herbs
Variations & Substitutions for Your Pinto Bean Soup with Ham
Make It Your Own
Spicy Pinto Bean Soup with Ham:
- Add 1 diced jalapeño (seeds removed) with other vegetables
- Include ½ teaspoon cayenne pepper with other spices
- Garnish with thin slices of fresh jalapeño
- Serve with hot sauce on the side
Tex-Mex Style Pinto Bean Soup:
- Add 1 tablespoon ground cumin and 1 teaspoon chili powder
- Stir in 1 cup corn kernels in the last 10 minutes
- Top with chopped cilantro instead of parsley
- Serve with lime wedges and shredded cheddar cheese
- This Mexican-inspired version pairs well with our Chicken and Ham Soup for a fusion feast
Vegetable-Forward Pinto Bean Soup:
- Add 1 diced red bell pepper with other vegetables
- Stir in 2 cups chopped kale or spinach in the last 5 minutes
- Top with diced avocado before serving
- Sprinkle with pumpkin seeds for extra crunch
Smoky Pinto Bean Soup:
- Add 1 tablespoon smoked paprika with other spices
- Use smoked ham hocks instead of regular ham
- Stir in 1 roasted, diced red pepper
- Finish with a few drops of liquid smoke if desired
Storage & Reheating Instructions for Pinto Bean Soup with Ham
Make Ahead & Store
Refrigerator Storage:
- Allow soup to cool completely at room temperature (no more than 2 hours)
- Transfer to airtight containers with lids
- Refrigerate for up to 4 days
- Food safety tip: Divide large batches into smaller containers for faster cooling
Freezer Storage:
- Allow soup to cool completely
- Portion into freezer-safe containers or heavy-duty freezer bags
- Leave ½-inch space at top of containers for expansion
- Remove as much air as possible from bags before sealing
- Label with name and date
- Freeze for up to 3 months
- Beginner tip: Freeze in individual portions for easy lunches
Reheating From Refrigerator:
- Stovetop method (best option):
- Transfer soup to a pot
- Heat over medium-low heat
- Stir occasionally to prevent scorching
- Heat until internal temperature reaches 165°F (74°C)
- Microwave method:
- Transfer soup to microwave-safe bowl
- Cover with microwave-safe lid or paper towel
- Heat on 70% power for 2 minutes
- Stir and continue heating in 1-minute intervals until hot throughout
- Safety tip: Stir well to eliminate cold spots
Reheating From Frozen:
- Thaw in refrigerator overnight (safest method)
- For quick thawing, place sealed container in bowl of cold water
- Once thawed, follow refrigerated reheating instructions
- If reheating directly from frozen:
- Transfer to pot with 2 tablespoons water
- Cover and heat on low, stirring occasionally
- Note: Soup will be thicker after freezing; add broth or water to adjust consistency
Safety Notes & Tips for Perfect Pinto Bean Soup with Ham
Important Reminders for Beginners
Food Safety Tips:
- Wash hands thoroughly before and after handling raw meat
- Use separate cutting boards for meat and vegetables
- Never leave soup at room temperature for more than 2 hours
- Cool soup quickly by placing pot in ice water bath before refrigerating
- Always reheat leftovers to 165°F (74°C)
- Critical warning: Raw or undercooked beans contain a compound that can cause nausea and vomiting – ensure beans are fully cooked
Dietary Considerations:
- This Pinto Bean Soup with Ham is naturally gluten-free, but always check broth labels
- For lower sodium version, use unsalted broth and reduce added salt
- For vegetarian version, omit ham and use vegetable broth with added smoked paprika
- This soup is high in fiber and protein, making it nutritionally balanced
- Allergen note: Contains no common allergens except possible additives in ham or broth
Time-Saving Tips:
- Chop vegetables the night before and refrigerate in airtight container
- Use pre-chopped vegetables from the grocery store
- Soak beans overnight instead of quick-soak method
- Make a double batch and freeze half for later
- Use similar batch cooking methods as our popular Ham and Wild Rice Soup
Serving Suggestions:
- Pinto Bean Soup with Ham tastes even better the next day as flavors develop
- Serve with a simple green salad for a complete meal
- Cornbread or crusty bread makes an ideal side for dipping
- For special occasions, serve in hollowed-out bread bowls
- Offer toppings bar with cheese, sour cream, and green onions
