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Soup & Salad
Ham and Pinto Bean Soup
A hearty Southern-style bean dish using uncured or low-sodium store-bought ham.
350cal / serving
25gprotein
6servings
160minutes
Ingredients
- 1 pound Dried pinto beans — Rinsed and sorted
- 8 cups Water — Plus more as needed
- 12 ounces Uncured or low-sodium ham steak — Diced small
- 1 medium Yellow onion — Chopped
- 2 each Garlic cloves — Minced
- 0.5 teaspoon Kosher salt — Add more only at end if needed
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Smoked paprika
- 1 each Bay leaf — Optional
Instructions
- 1.Optional soak: Soak beans overnight in water. Drain and rinse.
- 2.Combine beans, water, diced ham, onion, garlic, salt, pepper, paprika, and bay leaf in a large pot or slow cooker.
- 3.Stovetop: Bring to a boil, reduce to a gentle simmer, and cook 2–3 hours until beans are tender.
- 4.Slow cooker: Cook on LOW 6–8 hours or HIGH 4–5 hours until tender.
- 5.Taste and adjust seasoning only at the end. Remove bay leaf before serving.
Servings: 6 servings·Serving size: One filling soup bowl|Calories: 350|Protein: 25g
beansdinnerhigh-fiberlower-sodiummeal-prep
