Ham and Pinto Bean Soup

Ingredients

• Beans – This flavorful soup starts with two cans of pinto beans. Use your favorite brand—pinto beans are budget-friendly, hearty, and delicious. Stock up when they’re on sale and use them for this soup, then try our homemade refried beans.
• Cooked ham – A perfect way to use up leftovers! If you don’t have leftover ham, thick-cut deli ham or a ham steak from the store works just as well.
• Oil – We use olive oil, but any neutral cooking oil suitable for sautéing will work.
• Produce – The soup base starts with onions, carrots, and celery (a classic mirepoix), plus garlic for extra flavor. Potatoes add body to the soup. Yellow or white onions work best, and we use a large russet potato, but yellow or red potatoes are great alternatives.
• Spices – A simple yet flavorful blend of Italian seasoning and black pepper seasons the soup beautifully.
• Pantry staples – You’ll need broth and tomato paste. We use chicken broth, but vegetable broth is a great substitute.
• Optional garnishes – We like to keep it simple with chopped parsley, but other tasty options include crumbled white cheese (queso fresco), cilantro, sour cream, shredded Monterey Jack cheese, or avocado slices.
• See the recipe card for quantities and preparation.

Prep work: tips and notes

• Prepping everything ahead of time makes the cooking process smooth and efficient. Have your vegetables diced, spices measured, beans rinsed and drained, and broth ready to go.
• Cut potatoes into small, even pieces – Aim for ½-inch cubes so they cook at the same rate.
• If prepping potatoes in advance, keep them in a bowl covered with cold water to slow oxidation and maintain their color. Drain before adding them to the soup.
• A large, heavy-bottomed pot or Dutch oven works best for even heat distribution and helps prevent scorching. I used a 6-quart enameled Dutch oven for this recipe.

How to make ham and pinto bean soup

1. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery and cook for 3 minutes, stirring often.

2. Add the garlic, tomato paste, Italian seasoning, and black pepper. Cook for 1 minute, stirring frequently.

3. Stir in the ham and cook for 1 minute, stirring often.

4. Add the pinto beans and chicken broth. Raise the heat and bring to a boil (about 3–4 minutes).

5. 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.

6. Add the potatoes, raise the heat to high, and bring to a boil (about 2–3 minutes).

7. Lower the heat to medium-low, cover, and simmer for 20–25 minutes, or until the potatoes and beans are very tender.

8. Taste and adjust salt if needed. As a reference, we added ⅛ teaspoon to ours. Serve and garnish with chopped parsley, if desired.

Substitutions and variations

• Oil – Olive oil works well, but you can use vegetable oil, canola oil, or avocado oil—any neutral oil suitable for sautéing.
• Spices – Italian seasoning adds great flavor, but you can swap it for dried oregano, thyme, or a combination of both. A pinch of smoked paprika or cumin can add a deeper flavor.
• Dry pinto beans – This recipe is designed for canned beans, but you can cook dried pinto beans in advance. Follow the package instructions, drain, and then proceed with this recipe as directed.
• Broth – Chicken broth gives the soup a rich flavor, but a good-quality vegetable broth works well too.
• Making it vegetarian – If omitting the ham, replace the volume with extra beans, carrots, potatoes, or another hearty vegetable to keep the soup filling and flavorful.
• Make it gluten-free – Use certified gluten-free broth, ham, and tomato paste. Some store-bought broths and processed hams may contain gluten additives, so be sure to check the labels.

Storing and reheating instructions

• Refrigerator – Allow the soup to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3–4 days.
• Freezer – To freeze, cool the soup quickly and transfer it to airtight, freezer-safe containers. Leave about an inch of space to allow for expansion. Label with the date and contents, and freeze for up to 2–3 months.
• Reheating
  • Stovetop – Place the soup in a covered saucepan and reheat over medium-low heat, stirring occasionally, until heated through (at least 165°F).
  • Microwave – Transfer the soup to a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot.
• Reheating tip – If the soup has thickened during storage, stir in a few tablespoons of broth or water while reheating to loosen it up.
• Food safety – Perishable foods should not be left at room temperature for more than 2 hours; if the ambient temperature is above 90°F, this time reduces to 1 hour. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.

Frequently asked questions