Ham Pinto Bean Soup (Print Version)

Tender ham and creamy pinto beans combine with southwestern spices for a warm, satisfying dish.

# 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 pepper, seeded and finely chopped
09 - 1 can diced tomatoes, 14.5 oz

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

# Step-by-Step:

01 - If using dried pinto beans, rinse and soak overnight in ample water. Drain and rinse thoroughly before use.
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 soften.
03 - Stir in minced garlic and jalapeño. Cook for 1 minute until fragrant.
04 - Add diced ham, pinto beans, diced tomatoes, chicken broth, water, cumin, smoked paprika, oregano, chili powder, black pepper, and salt. Stir thoroughly to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 to 1½ hours, stirring occasionally, until beans are tender.
06 - Taste soup and adjust seasoning with additional salt or spice as desired.
07 - Ladle soup into bowls and top with preferred garnishes including cilantro, lime wedges, avocado, or cheese.

# Expert Tips:

01 -
  • It tastes like comfort in a bowl without requiring fancy techniques or obscure ingredients.
  • The smoky spices layer beautifully together, creating depth that makes people ask what your secret is.
  • Leftovers actually taste better the next day when the flavors have time to get cozy with each other.
02 -
  • Smoked paprika is not the same as regular paprika—don't substitute it unless you're okay with losing the soup's signature smoky character.
  • Tasting and seasoning as you go matters more than following the salt measurement exactly, since different broths have different sodium levels.
03 -
  • Make a double batch and freeze half—this soup thaws beautifully and tastes even richer the next time you reheat it.
  • If your soup seems too thick after cooking, thin it with a splash of broth or water rather than adding more salt.
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