Save Few things compare to the warmth of a homemade soup simmering on the stove, especially when it features the savory depth of smoked ham and earthy pinto beans. This Tex-Mex inspired meal is both hearty and vibrant, making it an ideal choice for busy weeknights or cozy weekends. The combination of smoky protein and creamy beans creates a satisfying texture that the whole family will enjoy.
Save Infused with cumin, smoked paprika, and a touch of jalapeño, this soup delivers a subtle southwestern kick without being overly spicy. It is a versatile dish that transforms simple pantry staples into a meal that feels both comforting and special.
Ingredients
- 2 cups cooked ham, diced (about 300 g)
- 2 cups dried pinto beans (or 3 cans, drained and rinsed)
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large red bell pepper, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional)
- 1 (14.5 oz/410 g) can diced tomatoes
- 6 cups low-sodium chicken broth
- 1 cup water
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- Salt, to taste
Instructions
- Step 1
- If using dried pinto beans, rinse and soak them overnight in plenty of water. Drain and rinse before using.
- Step 2
- In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add onion, carrots, celery, and bell pepper. Sauté for 5–7 minutes until softened.
- Step 3
- Stir in the garlic and jalapeño; cook for 1 minute until fragrant.
- Step 4
- Add the diced ham, soaked (or canned) pinto beans, diced tomatoes, chicken broth, water, cumin, smoked paprika, oregano, chili powder, black pepper, and a pinch of salt. Stir well.
- Step 5
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1 1/2 hours (or until beans are tender if using dried), stirring occasionally.
- Step 6
- Taste and adjust seasoning with more salt or spice as desired.
- Step 7
- Ladle soup into bowls and add your favorite garnishes—cilantro, lime wedges, avocado, or cheese.
Zusatztipps für die Zubereitung
For a smoother and thicker texture, you can partially blend the soup with an immersion blender once the beans are tender. This releases some of the starch from the pinto beans and creates a rich, creamy base without the need for dairy.
Varianten und Anpassungen
To make a vegetarian version of this soup, simply omit the ham and use vegetable broth instead; adding extra beans or corn can help maintain the heartiness. For a different protein twist, smoked turkey or spicy chorizo can be used as a flavorful substitute for the ham.
Serviervorschläge
This soup is best served warm alongside fresh cornbread or crispy tortilla chips. Garnish each bowl with fresh cilantro, a squeeze of lime, and diced avocado to brighten the savory southwestern spices.
Save With its deep smoky flavor and nutritious ingredients, this Ham and Pinto Bean Soup is a reliable dish that brings comfort to any table. Enjoy the leftovers the next day, as the flavors often deepen and improve over time.
Recipe FAQ
- → Can I use canned pinto beans instead of dried?
Yes, canned pinto beans can be used to save time; just drain and rinse them before adding to the pot.
- → How can I make this dish vegetarian?
Omit the ham and replace chicken broth with vegetable broth. Add extra beans or corn for added heartiness.
- → What garnishes work well with this dish?
Fresh cilantro, lime wedges, diced avocado, and shredded cheddar cheese complement the flavors beautifully.
- → Can I prepare this soup in advance?
Yes, this dish tastes even better the next day as flavors meld; store covered in the fridge and reheat gently.
- → How can I adjust the spice level?
Reduce or omit the jalapeño and chili powder for milder flavor, or add extra for more heat.
