Best Pinto Bean Soup

If you’ve ever had a bowl of pinto beans slow-cooked with a meaty ham hock, you know the kind of deep, smoky warmth that wraps around you like a quilt on a cold night.

This no-fuss soup leans on pantry staples: canned tomato sauce, tomato soup, onion, and celery to build a thick, stick-to-your-ribs broth around tender pintos.

Simple as Sunday morning and twice as satisfying.

Kitchen Tips

• Soak your dried pinto beans overnight to cut the cooking time in half and get a creamier texture.
• If using ham hocks, let them simmer with the beans from the start so all that smoky, porky goodness melts right into the broth.
• Mash a cup of the cooked beans against the side of the pot to thicken the soup naturally without adding flour or cream.

Variations

• Swap ham hocks for smoked turkey legs to lighten things up while keeping that deep smoky flavor.
• Stir in a diced jalapeño with the onions for a Tex-Mex kick.
• Top each bowl with crumbled cornbread, a dollop of sour cream, or a handful of shredded cheddar.