Colorado pinto beans are perfect any day of the year, but there is something extra special about a Colorado pinto and ham soup in winter. Check out this news clip, where Colleen Ferreira shares her delicious recipe for Pinto and Spiced Ham Soup on 9News Denver!
Colorado Pinto and Ham Soup
Difficulty: EasyYour Christmas ham bone is finally having its moment to simmer and shine! Soup season is here, and I have a confession: I’m slightly obsessed with this soup. The ham bone broth is unlike any other soup base I’ve ever had. Add in the spices and the beans, and we are talking about full on comfort in a cup of soup. Perfect in a thermos to take with you on the ski slopes or enjoy by the fire with a crusty piece of buttered bread. -Colleen
Ingredients
1 lb dry pinto beans, soaked in water overnight
1 ham bone (2-3 lbs)
1 onion, diced
2 tsp ground cumin
2 tsp thyme
2 tsp red pepper flakes
2 tsp garlic powder or 6 cloves fresh garlic, minced
About 8 cups vegetable broth
3 large rosemary sprigs
Salt and pepper, to taste
- Topping Suggestions
Crispy bacon or kale
Directions
- Soak your dry pinto beans overnight in water.
- Take most of the ham off your ham bone and dice it up for the soup. Set your Instant Pot (or other electric pressure cooker) to the sauté setting. Sauté the diced onion in olive oil until soft. Add in the diced ham and spices (except rosemary). Toast the spices with everything until fragrant.
- Drain beans, add them in and stir. Place ham bone into the Instant Pot and change the setting to the soup setting for 3 to 4 hours. Add in enough vegetable broth to cover almost the entire the ham bone, then toss in the whole rosemary sprigs. Secure Instant Pot and let it do its magic! (See note if using a Crockpot or slow cooker instead.)
- After about 3.5 hours, release the pressure and check on the soup. Be sure to take out the ham bone and discard before serving the soup. Dice up any large pieces of ham that came off the bone during the cooking process.
- Serve soup with crispy kale and bacon on top.
Notes
- If using a Crockpot, toss all ingredients into the Crockpot and place on the high setting for 8 hours.
Looking for more Colorado pinto bean recipes with Colleen? Try these incredible Pinto Pineapple Muffins!