Ham and Pinto Bean Soup

This ham and pinto bean soup is easy to make and packed with flavor. Using canned pinto beans keeps things simple, while fresh vegetables and spices add a homemade touch. It’s a great way to use up leftover ham, making the most of a delicious ingredient.

Course Soup

Cuisine American

Keyword ham, leftover ham recipes, pinto beans

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 327kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon Olive Oil
1 medium Onion diced
1 large Carrot diced or sliced (use two if they are on the small side)
1 Celery Rib diced or sliced
2-3 Garlic Cloves minced
1 tablespoon Tomato Paste
1 teaspoon Italian Seasoning
¼ teaspoon Black Pepper
1 pound Cooked Ham diced or roughly chopped
2 (15-ounce) cans Pinto Beans drained and rinsed
6 cups Chicken Broth
1 large Russet Potato (roughly 12 ounces), peeled and cut into ½-inch cubes (yellow or red can be substituted)
Chopped Parsley for garnish optional

Instructions

Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery and cook for 3 minutes, stirring often.
Add the garlic, tomato paste, Italian seasoning, and black pepper. Cook for 1 minute, stirring frequently.
Stir in the ham and cook for 1 minute, stirring often.
Add the pinto beans and chicken broth to the pot. Raise the heat and bring the liquid to a boil (this will take about 3–4 minutes).
Lower the heat to medium-low, cover, and simmer for 15–20 minutes, stirring occasionally. Adjust the heat as needed to maintain a gentle simmer.
Add the potatoes, raise the heat to high, and bring the liquid back to a boil (about 2–3 minutes).
Lower the heat to medium-low, cover, and simmer for 20–25 minutes, or until the potatoes and beans are very tender. They should break apart easily when pressed with a fork or spoon.
Taste and adjust salt if needed. As a reference, we added ⅛ teaspoon to ours.
Serve and garnish with chopped parsley, if desired.

Notes

Go easy on the salt – Ham, broth, and canned beans all contain a good amount already. Use reduced-sodium broth and beans if you are sensitive to salt. Adjust the salt at the end if needed.

The soup thickens as it cools. Stirring while the potatoes soften helps break them down for a heartier texture.

Nutrition