Ham Pinto Bean Soup (Print Version)

A nourishing Tex-Mex blend of ham, pinto beans, and spices for a warm, comforting meal.

# Components:

→ 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 - 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 over medium heat. Add diced onion, carrots, celery, and bell pepper. Sauté for 5–7 minutes until vegetables are softened.
03 - Stir in minced garlic and jalapeño, cooking 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 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 and adjust seasoning with additional salt or spices as desired.
07 - Ladle soup into bowls and top with fresh cilantro, lime wedges, avocado, or shredded cheddar cheese.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but honestly takes just an hour and a half of mostly hands-off simmering.
  • The smokiness from the paprika and the depth of the spices create a flavor that feels fancy without any fussy techniques.
02 -
  • Don't rush the initial sauté of your vegetables—this is where you develop sweetness and depth that can't be rushed or skipped, no matter how much you want to get to simmering.
  • Smoked paprika is the unsung hero here; regular paprika will make it taste nice, but smoked paprika makes it taste like a secret has been hidden in every spoonful.
03 -
  • If you're using dried beans and pressed for time, a quick pressure cooker or Instant Pot reduces cooking time from an hour and a half to about 30 minutes with no loss of flavor.
  • For a creamier texture that feels almost stew-like, use an immersion blender to roughly blend about one-third of the soup, leaving the rest chunky and textured.
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