Ham Pinto Bean Soup (Printable)

A Tex-Mex soup with tender ham, creamy pinto beans, and rich southwestern spices, perfect for cozy dining.

# What You Need:

→ 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 diced tomatoes, 14.5 oz

→ Liquids

10 - 6 cups low-sodium chicken broth
11 - 1 cup water

→ Spices and Seasonings

12 - 1.5 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon dried oregano
15 - 0.5 teaspoon chili powder
16 - 0.5 teaspoon ground black pepper
17 - Salt to taste

→ Garnishes

18 - Chopped fresh cilantro
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 using.
02 - In a large soup pot or Dutch oven, heat oil over medium heat. Add onion, carrots, celery, and bell pepper. Sauté for 5 to 7 minutes until vegetables are softened.
03 - Stir in minced garlic and jalapeño, cooking for 1 minute until fragrant.
04 - Add ham, pinto beans, diced tomatoes, chicken broth, water, cumin, smoked paprika, oregano, chili powder, black pepper, and salt. Stir thoroughly to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 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 garnish with cilantro, lime wedges, avocado, or cheese.

# Expert Advice:

01 -
  • It comes together faster than you'd expect for something this deeply flavorful, especially if you use canned beans.
  • The Tex-Mex spices create layers of warmth without being heavy, making it satisfying but never overwhelming.
  • One pot means less cleanup, and leftovers actually taste better the next day when the flavors have mellowed and mingled.
  • You can easily adjust the heat level and toppings to please different people at the same table.
02 -
  • If you're using dried beans, don't skip the soaking step—dried beans that haven't soaked will take forever to soften and the texture will be grainy.
  • Taste the soup near the end of cooking and adjust the salt slowly, because it concentrates as the liquid reduces.
03 -
  • If you want a thicker soup, use an immersion blender to partially blend it near the end—it breaks down some of the beans without turning it into a puree.
  • Smoked turkey or chorizo can absolutely replace the ham if you want to change things up, and the soup will taste just as good.
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