Homemade Crockpot ham and pinto bean soup with carrots, celery, corn, and onion in a savory herb-seasoned broth.

Crockpot Ham, Pinto Bean & Vegetable Soup | Easy Slow Cooker Recipe

This Crockpot Ham, Pinto Bean & Vegetable Soup is hearty, cozy, and made for slow-cooking days. Tender pinto beans, savory ham, carrots, celery, onion, and sweet corn simmer together in a smoky, herb-seasoned broth for a satisfying, fiber-rich meal.

Introduction

There is something especially comforting about a pot of soup slowly simmering away, particularly as the weather begins to cool. This Crockpot Ham, Pinto Bean & Vegetable Soup brings together tender pinto beans, savory ham, carrots, celery, onion, and corn in a flavorful broth seasoned with smoky paprika, thyme, oregano, and bay leaves.

The pinto beans make this soup especially hearty while adding plenty of fiber and plant-based protein. Paired with ham and colorful vegetables, they turn a handful of simple ingredients (or if you are like me, odds and ends from the freezer and pantry) into a filling meal that's perfect for a cozy dinner and makes delicious leftovers for the days ahead.

🌿 Mindful Morsel

Pinto beans are a wonderful source of fiber, plant-based protein, folate, and minerals, making them a satisfying addition to soups and stews. Carrots provide beta-carotene, while onion, celery, herbs, and spices contribute a variety of beneficial plant compounds. Combining beans, vegetables, and protein creates a hearty bowl that provides both comfort and nourishment.

Recipe Information

  • Servings: About 6

  • Prep Time: 20 minutes

  • Soak Time: 8–12 hours

  • Cook Time: 7–8 hours on Low

  • Total Time: About 15–20 hours, including soaking

  • Calories per Serving: Approximately 300–350

Ingredients

  • 1 cup dried pinto beans

  • 1½–2 cups cooked ham, diced

  • 4–5 cups chicken stock, plus more as needed

  • 1 - 1 ½ cup baby carrots, sliced

  • 1 - 2 celery stalk(s), diced

  • ½ medium yellow onion, diced

  • ¾ cup frozen corn

  • 1 tablespoon Worcestershire sauce

  • 1–2 bay leaves

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon smoked paprika

  • ¾ teaspoon dried thyme

  • ½ teaspoon dried oregano

  • ½ teaspoon black pepper

  • A few dashes hot sauce, optional

Instructions

  1. Prep: Sort through the dried pinto beans and discard any damaged beans, stones, or debris. Rinse the beans thoroughly.

  2. Soak: Place the rinsed pinto beans in a large bowl and cover them with several inches of cool water. Cover and leave on the counter to allow the beans to soak for 8–12 hours or overnight. Once soaked, drain and rinse thoroughly.

  3. Boil: Transfer the soaked beans to a large pot and cover generously with fresh water. Bring to a full rolling boil and boil for at least 10 minutes. Drain before adding the beans to the slow cooker.

  4. Prep: Day of soup making, wash the carrots and celery, then slice the carrots and dice the celery and yellow onion. Dice the cooked ham into bite-sized pieces if needed.

  5. Build: Add the prepared pinto beans, ham, carrots, celery, yellow onion, 4 cups chicken stock (or 2 cups of chicken stock and 2 cups of water if that is all you have), Worcestershire sauce, bay leaves, garlic powder, onion powder, smoked paprika, thyme, oregano, black pepper, and optional hot sauce to the slow cooker.

  6. Stir: Stir everything together until combined. The liquid should generously cover the beans. Add additional chicken stock as needed.

  7. Slow Cook: Cover and cook on Low for 7–8 hours, or until the pinto beans are completely tender. Check the liquid level occasionally and add additional chicken stock or water if the beans absorb more broth than desired.

  8. Add the Corn: During the final 30–60 minutes, stir in the frozen corn. Cover and continue cooking until the corn is heated through and the beans and vegetables are tender.

  9. Finish: Remove and discard the bay leaves. Taste the soup, and adjust the seasonings with additional black pepper, smoked paprika, Worcestershire sauce, hot sauce, or salt as desired.

  10. Serve: Ladle into bowls and serve warm. If you prefer a brothier soup, stir in a little additional warm chicken stock before serving.

Tips/Notes

  • For a thicker soup: Remove about ½ cup of the cooked pinto beans, mash them with a fork, and stir them back into the slow cooker.

  • For more smoky flavor: Increase the smoked paprika to 1½ teaspoons, especially if you're using a mild ham.

  • For more heat: Keep the soup family-friendly and add hot sauce to individual bowls instead.

  • Brighten the broth: Stir in a small splash of apple cider vinegar or fresh lemon juice just before serving. A little acidity can balance the richness of the ham.

  • For leftovers: The pinto beans will continue absorbing broth as the soup rests. Add chicken stock or water when reheating until it reaches your preferred consistency.

  • Meal prep: Like many bean soups, the flavors become even more developed after a night in the refrigerator.

Social Media Callout

Cozy soup season is here! This Crockpot Ham, Pinto Bean & Vegetable Soup slowly simmers pinto beans, savory ham, carrots, celery, onion, and corn in a smoky herb-seasoned broth. It's simple, hearty, fiber-rich, and perfect for letting the slow cooker do the work on a busy day. Save this one for your next cozy dinner, and tag @mmmindfulmorsels if you make it!

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