Teresa's Recipes
Hearty Pinto Bean and Ham Bone Soup
Warm your soul with this Hearty Pinto Bean and Ham Bone Soup, a comforting dish that unites the earthy essence of pinto beans with the savory richness of a ham bone. Perfect for chilly days or family gatherings, this robust soup is filled with tender vegetables and aromatic herbs that elevate it to a truly delightful experience. Rooted in the traditions of Southern cuisine, this recipe embodies frugal cooking, transforming humble ingredients into a bowl of pure warmth and flavor, ensuring no morsel goes to waste.
Ingredients
- 1 pound, soaked overnight Pinto beans
- 1 large, with some meat attached Ham bone
- 8 cups Water
- 1 medium, diced Onion
- 2 medium, diced Carrots
- 2 stalks, diced Celery
- 4 cloves, minced Garlic
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- for garnish (optional) Fresh parsley
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Calories: 320
- Fat: 8g
- Carbs: 45g
- Protein: 20g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Rinse the pinto beans under cold water and soak them in a large bowl of water overnight. Drain and rinse the beans before using.
- In a large pot, combine the soaked pinto beans, ham bone, diced onion, carrots, celery, minced garlic, bay leaves, dried thyme, salt, pepper, and water.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 2-3 hours, or until the beans are tender and the flavors have melded together beautifully.
- Carefully remove the ham bone from the pot. Allow it to cool slightly, then discard any excess fat or bone. Shred the meat and return it to the pot, stirring well.
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh parsley if desired, and enjoy the hearty goodness!
Tips
- For added depth of flavor, consider adding a splash of apple cider vinegar just before serving.
- Feel free to incorporate other vegetables such as bell peppers or spinach for added nutrition.
- This soup can also be made in a slow cooker: after soaking the beans, combine all ingredients and cook on low for 6-8 hours.