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Homemade Pinto Beans & Ham Soup

Prep Time8 hours 30 minutes
Cook Time2 hours 30 minutes
Total Time11 hours
Course: Soup
Cuisine: American
Keyword: Bean Soup, Country Bean Soup, Homemade Bean Soup, Pinto Bean Soup, Southern-style Bean Soup
Servings: 8

Equipment

  • Large Mixing Bowl
  • 8 - 10 Qt Stock Pot and Lid
  • Measuring Cup
  • Measuring Spoons
  • Cutting Board
  • Knife
  • Can Opener
  • Cooking Spoon

Ingredients

  • 16 Oz Dried Pinto Beans
  • 2 14 Oz Cans Chicken Broth (adds extra flavor)
  • 2 Cups Water
  • 1 Small (14-16 Oz) Cottage Ham (My mom prefers using a ham hock)
  • 1 Small Onion or ½ Large Onion (diced)
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Ground Black Pepper
  • ½ Teaspoon Mrs Dash Salt-Free Table Blend Seasoning
  • ½ Cup Tomato Ketchup (adds extra flavor)

Instructions

  • Sort through the dry pinto beans and discard any bad beans.
  • Cover the beans with water and let soak overnight at room temperature (8 hrs)
  • Drain the beans and discard the soaking water
  • Add the plumped-up beans to an 8-10 qt stock pot. Also add the chicken broth, water, cottage ham, diced onions, and spices.
  • Bring these ingredients to a rapid boil. Then lower the heat and continue cooking on the stovetop for 2½ - 3 hours.
  • During the last ½ hour of cooking, remove the cottage ham to a plate and let it cool slightly. At this time, add in the tomato ketchup, to the stock pot, stir well and continue cooking.
  • Using two forks, pull apart and shred the cottage ham into bite-size pieces on the plate. Return the shredded ham pieces back to the stock pot and mix well to incorporate.
  • Recommend serving with freshly-baked skillet cornbread.
  • Like most soups, it tastes even better on the second day. It also freezes well.