Pinto Bean Soup in the Crockpot
Pinto bean soup in the crockpot is a thick, smoky Southern-style soup made from dried beans, ham and a few simple vegetables. The slow cooker turns inexpensive beans into a creamy, filling pot with almost no work.
8
servings15
minutes10
hoursDried pinto beans simmer with ham, onion and garlic until creamy. A spoonful mashed into the broth thickens the soup.
Ingredients
1 lb dried pinto beans, rinsed and picked over
1 meaty smoked ham hock or 2 cups diced ham
1 large yellow onion, diced
3 cloves garlic, minced
2 stalks celery, diced
2 carrots, peeled and diced
1 can (14.5 oz) diced tomatoes, undrained
6 cups low-sodium chicken broth
2 cups water
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 bay leaves
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 tablespoon apple cider vinegar
Directions
- Rinse the beans and soak them overnight in cold water, or skip the soak and add 1 to 2 hours to the cook time.
- Drain the soaked beans and add them to a 6-quart slow cooker.
- Add the ham hock, onion, garlic, celery, carrots and tomatoes.
- Pour in the broth and water. Add the chili powder, cumin, paprika, bay leaves and pepper. Do not add salt yet.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the beans are completely soft.
- Remove the ham hock and bay leaves. Pull the meat from the bone and chop it.
- Mash about 1 cup of beans against the side of the pot with a spoon and stir back in.
- Return the ham to the soup. Stir in the salt and vinegar and taste.
- Cook 15 more minutes, then serve with cornbread.
Notes
- Old beans can stay hard, so use beans from a recently bought bag. Salt added at the start can slow softening, so add it at the end. For a vegetarian soup, omit the ham and use smoked paprika and vegetable broth. Leftovers thicken overnight and freeze for 3 months.
Why pinto beans are made for the slow cooker
Dried beans need hours of steady heat to turn creamy, and a slow cooker is the easiest way to give them that without boiling over. You get beans that hold their shape but melt on the tongue, in a broth thickened by their own starch. It is also a very forgiving soup. If you cook it a little longer than planned, the beans just get softer and creamier, and the broth gets thicker. That is a bonus on a day when you are not sure what time dinner will be.
The ham hock is the flavor engine. It releases smoke and salt into the water as it cooks, and the meat falls off the bone by the end, so you get a soup with a deep, round taste for very little money.
Ingredient notes for pinto bean soup
Dried pinto beans: Buy from a store with good turnover. Beans that are too old can stay firm no matter how long you cook them. Rinse the beans and pick out any small stones or broken ones before they go in the pot, which takes less than a minute and saves a cracked tooth.
Ham hock: Choose a meaty one. A leftover ham bone also works. Smoked turkey legs are a good alternative.
Diced tomatoes: They add a mild acidity and color, but add them with the beans only if you want a firmer bean. Many cooks add them at the end instead.
Chili powder and cumin: Together they give a warm, earthy flavor that matches pintos.
Apple cider vinegar: A splash at the end brightens the whole pot.
Tips for creamy beans
Salt at the end: The most common mistake is adding salt at the start. It does not ruin the beans, but many cooks find it slows softening. Wait until they are tender. Soaking overnight shortens the cook and makes the beans easier to digest, but it is not required. If you skip it, plan an extra hour or two on LOW.
Mash some beans: Pushing a cup of cooked beans through the pot with a spoon makes the broth thick and creamy with no cream.
Check the water level: If the beans poke above the liquid, they dry out. Add hot water to cover by about an inch.
Swaps and variations
For a meatless soup, skip the ham and add smoked paprika, a dash of liquid smoke and vegetable broth. Use bacon instead of a ham hock for a different smoke. A diced jalapeno gives some heat, and a handful of chopped greens in the last hour adds color. Greens such as collards or spinach go in during the last 30 minutes.
Do not use kidney beans in this recipe unless they are fully boiled first. Raw red kidney beans are unsafe in a slow cooker.
What to serve with it
Serve with a skillet of cornbread and a side of chopped raw onion, pickled jalapenos or chow-chow. A squeeze of lime and a spoonful of sour cream on top is also good, as is a plate of fried potatoes for a classic Southern supper. A bowl of rice also works if you want to stretch the pot.
Storing and reheating
Refrigerate soup for up to 5 days. It thickens overnight, so add a splash of broth or water when you reheat. Freezing flat in zip bags saves space and thaws faster.
Freeze in containers for up to 3 months. Thaw in the fridge overnight and reheat slowly on the stove.
Pinto Bean Soup in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 10 hours
- Servings: 8 servings
- Ingredients: 16, led by dried pinto beans, meaty smoked ham hock or 2 cups diced ham, yellow onion, garlic
Tips for Pinto Bean Soup in the Crockpot
Old beans can stay hard, so use beans from a recently bought bag. Salt added at the start can slow softening, so add it at the end. For a vegetarian soup, omit the ham and use smoked paprika and vegetable broth. Leftovers thicken overnight and freeze for 3 months.
Pinto Bean Soup in the Crockpot FAQ
How long does Pinto Bean Soup in the Crockpot take?
Pinto Bean Soup in the Crockpot takes 10 hours of cooking after 15 minutes of prep.
How many people does Pinto Bean Soup in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make Pinto Bean Soup in the Crockpot?
16 ingredients, led by dried pinto beans, meaty smoked ham hock or 2 cups diced ham, yellow onion, garlic. Amounts are in the recipe card above.
