Simple Pinto Bean and Ham Soup: A Taste of Home

I can still remember the aroma wafting from my grandmother’s kitchen – a heady mix of smoky ham and earthy beans. It was a scent that promised warmth, comfort, and a taste of simple, honest goodness. This Pinto Bean and Ham Soup recipe isn’t just a dish; it’s a memory, a tradition, and a reminder of the love poured into every slow-cooked spoonful. It’s the kind of meal that nourishes the soul as much as the body.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 19 hours
• Total Time: 19 hours 20 minutes
• Servings: 24
• Yield: 24 pint servings
• Dietary Type: Varies, see notes.

Ingredients

• 1 ham bone, leftover from a 13 lb country ham
• 12 quarts water
• 5 bay leaves
• 1 tablespoon celery seed
• 1 tablespoon mustard seeds
• 2 tablespoons red pepper flakes
• 1 onion, rough chopped
• 2 cups pinto beans, washed and picked over
• Water, to cover beans

Equipment Needed

• 12-quart soup pot
• Large pan or bowl

Instructions

1. Begin by placing the ham bone in a large, 12-quart soup pot. This is where all the magic will happen, so make sure it’s big enough to hold everything.
2. Add the water, bay leaves, celery seed, mustard seeds, and chopped onion to the pot with the ham bone. These ingredients will infuse the broth with layers of flavor.
3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer.
4. Boil the mixture for about an hour, then reduce the heat even further to a gentle simmer. This extended simmering is crucial for extracting the maximum flavor from the ham bone.
5. Add the red pepper flakes to the simmering broth. These will add a subtle warmth and kick to the soup.
6. Cover the pot and continue to simmer for an additional 17 hours. Yes, you read that right – 17 hours! This long, slow simmer is what transforms this soup into something truly special.
7. As the soup simmers, remember to skim any scum that rises to the top. This will help ensure a clear and flavorful broth.
8. While the ham broth simmers, prepare the pinto beans. Place them in a large pan or bowl and cover them generously with water.
9. Soak the beans overnight, or for at least 8 hours. Soaking helps to soften the beans and reduce cooking time.
10. After the ham broth has simmered for 17 hours, remove the lid from the pot.
11. Drain and add the soaked pinto beans to the ham broth. Add enough additional water to bring the liquid level back up to the original starting volume.
12. Bring the mixture back to a boil.
13. Reduce the heat and simmer, uncovered, for 2 hours. This final simmer will cook the beans until they are tender and flavorful.
14. Serve the soup hot and enjoy!

Expert Tips & Tricks

• Don’t skip the soaking: Soaking the beans is essential for achieving the right texture. If you’re short on time, try a quick soak method: boil the beans for 2 minutes, then let them sit for an hour before draining and adding them to the soup.
• Salt with caution: Country hams are already quite salty. Taste the soup before adding any additional salt. You may find that it’s salty enough on its own.
• Enhance the flavor: For an even deeper flavor, consider adding smoked paprika or a splash of apple cider vinegar during the final hour of simmering.
• Thicken the soup: If you prefer a thicker soup, mash some of the cooked beans against the side of the pot or use an immersion blender to partially puree the soup.

Serving & Storage Suggestions

This Pinto Bean and Ham Soup is best served hot, straight from the pot. A dollop of sour cream or a sprinkle of fresh parsley can add a touch of freshness. Pair it with crusty bread or cornbread for a complete and satisfying meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. Reheat gently on the stovetop or in the microwave until heated through.

Nutritional Information

Please note that these values are estimates and can vary depending on the specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	30mg	10%
Sodium	800mg	33%
Total Carbohydrate	40g	13%
Dietary Fiber	10g	40%
Sugars	5g	–
Protein	20g	40%

Variations & Substitutions

• Vegetarian/Vegan: To make this soup vegetarian or vegan, omit the ham bone entirely and use vegetable broth instead of water. Add smoked paprika or liquid smoke to mimic the smoky flavor of the ham.
• Spicy kick: For a spicier soup, increase the amount of red pepper flakes or add a chopped jalapeño pepper to the pot.
• Different beans: While pinto beans are traditional, you can also use other types of beans, such as Great Northern beans, kidney beans, or black beans.
• Smoked Turkey: Swap out the ham bone for a smoked turkey leg for a leaner, but equally delicious soup.

FAQs (Frequently Asked Questions)

Q: Why does the recipe call for such a long simmering time?
A: The long simmering time allows the flavors of the ham bone to fully infuse the broth, resulting in a richer, more complex flavor. It also helps to tenderize the beans.

Q: Can I use canned beans instead of dried beans?
A: While you can use canned beans in a pinch, the flavor and texture will not be as good as using dried beans that have been soaked and simmered. If using canned beans, reduce the final simmering time to about 30 minutes.

Q: Is it necessary to skim the scum from the top of the soup?
A: Skimming the scum helps to remove impurities and create a clearer, more flavorful broth. However, it’s not strictly necessary. If you don’t have time, you can skip this step.

Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours.

Q: What can I do if my soup is too salty?
A: If your soup is too salty, you can try adding a peeled potato to the pot and simmering for 30 minutes. The potato will absorb some of the salt. You can also add a splash of apple cider vinegar to balance the flavors.

Final Thoughts

This Pinto Bean and Ham Soup is more than just a recipe; it’s an invitation to slow down, savor the moment, and connect with the traditions that nourish us. Don’t be intimidated by the long cooking time – it’s mostly hands-off. Gather your ingredients, set aside a day, and let the magic happen. I encourage you to try this recipe and make it your own. And if you do, I’d love to hear about your experience. Perhaps serve it with a crisp green salad and a glass of your favorite red wine for a truly memorable meal.