Ham Bone and Pinto Bean Soup

My husband ended up with an unusual gift this year from the white elephant Christmas exchange at his work........a HAM!

I guess we were the perfect people to receive such a gift as we cooked it right up and saved the ham bone for further use. I was craving a home cooked comforting soup the other night and got this going on the stove.

I used pinto beans because we had a giant bag of them sitting around but it would also be great with cannellini beans or navy beans. This is the perfect soup on a cold winter evening. Enjoy!

Ham Bone and Pinto Bean Soup
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 3 carrots, peeled and chopped
  • 3 garlic cloves, coarsly chopped
  • 1 can chopped tomatoes
  • 1 ham bone with some ham left on it
  • 10 cups water or chicken broth (or combination)
  • ½ teaspoon herbs de provence
  • 1 bay leaf
  • 2 cups dried pinto beans, sorted and soaked overnight

In a large pot, heat 1 tablespoon olive oil on medium heat and add onion, celery and carrots. Saute until vegetables soften, about 5-7 minutes. Add garlic and chopped tomatoes. Cook for an additional 2-3 minutes. Add ham bone, water/broth, herbs de provence, and bay leaf.
If the ham bone is not covered add some additional water.

Bring liquid up to a boil then lower heat and let simmer for 1 hour. Stir in beans and cook for an additional 2 hours. Remove ham bone and pull off any remaining meat. Chop the meat into desired size and add back into the soup.

Check soup for seasonings and add salt and pepper to taste. Serve warm.

Optional garnishes: Top soup bowls with grated Parmesan cheese and a drizzle of olive oil or pass around some of your favorite hot sauce.

Serves 6




AuthorAmy Koch