Description
This rich and savory Smokey Ham and Pinto Bean Soup is a comforting bowl perfect for cooler weather. Smoky ham and tender pinto beans combine in a seasoned broth with hints of paprika and cumin for a hearty, soul-warming dish.
Ingredients
Scale
- 1 lb smoked ham, diced
- 1 lb dried pinto beans, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 cups water
- 1 bay leaf
- Salt, to taste
Instructions
- Set Instant Pot to “Sauté.”
- Cook diced ham for 5 minutes until slightly browned.
- Add onion, garlic, carrots, and celery. Sauté for another 3 minutes until softened.
- Stir in smoked paprika, cumin, black pepper, and salt.
- Add rinsed pinto beans, chicken broth, water, and bay leaf. Mix well.
- Seal the lid and cook on high pressure for 45 minutes.
- Allow pressure to naturally release for 10 minutes, then quick release.
- Discard bay leaf, adjust seasoning as needed, and serve hot with crusty bread or cornbread.
Notes
- This soup gets even better the next day.
- Serve with warm crusty bread or cornbread for a complete meal.
- Can be made in a slow cooker or on the stovetop as well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350 kcal