Simple Pinto Bean and Ham Soup

READY IN: 20hrs 10mins
Recipe by Chef Shadows

A Shadows simple original soup made with counrty ham bone leftover from a 13 pound Smithsfield country cured ham.

Top Review by Jennifer A.

The recipe has to be wrong...plain wrong! First it calls for 12 quarts of water and a 12 quart soup pan and only 2 cups of pinto beans. Then it called for 2 tbsp of red pepper plates. I made it in a 6 qt pan which is about as big as a normal kitchen has. It ended up with way too much liquid and way too spicy. Most likely it really meant 12 cups of water and 1 tsp red pepper flakes.

Ingredients Nutrition


  1. Place ham bone in a 12 quart soup pan.
  2. Add the water, bay leaves, celery seed, mustard seed, and chopped onion.
  3. Bring to a boil.
  4. Boil for about an hour, lower heat to a simmer.
  5. Add red pepper flakes.
  6. Cover and continue to simmer for an addition 17 hours.
  7. Skim any skum from top as simmering progresses.
  8. Meanwhile place pinto beans in a large pan and cover with water .
  9. Soak beans over night or at least 8 hours.
  10. Remove lid from ham broth.
  11. Add beans and enough water to bring back up to starting volume of liquid.
  12. Bring back to a boil.
  13. Simmer uncovered for 2 hours.
  14. Serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a