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Ham and Pinto Bean Soup

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A big pot of soup with tender pinto beans, loads of vegetables, pieces of briny ham and fresh and dried herbs in an uber-flavorful ham hock broth.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1/2 medium onion, peeled and diced
  • 1 medium carrot, peeled and diced
  • 2 medium celery ribs, diced
  • 1 cup cubed ham
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • Pinch crushed red pepper flakes
  • 3 (15-ounce) cans pinto beans, rinsed and drained
  • 6 cups unsalted chicken stock
  • 1 ham hock
  • 3 bay leaves

Instructions

  1. In a Dutch oven or soup pot, heat olive oil to medium. Add onion, carrot and celery. Sauté 3-4 minutes or until soft.
  2. Stir in cubed ham, garlic, salt, oregano, thyme, pepper and red pepper flakes. Sauté 30-60 seconds or until fragrant. Add beans, stock, ham hock and bay leaves. Bring to a simmer.
  3. Cover; cook 2-3 hours on low heat or until ham falls off the hock. Discard ham hock and bay leaves; shred ham with forks. Taste and adjust seasoning, if necessary.
  4. Optional: Run an immersion blender through the soup for a few seconds for a thicker broth.

Notes

Storage Tips: Let soup cool a bit at room temperature, then transfer to airtight containers. Store in the refrigerator up to 5 days or the freezer up to 2 months.

Nutrition

Find it online: https://thehealthyepicurean.com/ham-and-pinto-bean-soup/