Bean, Ham & Pasta Soup
Submitted by kolbuilder
Slow cooker pinto bean soup with smoky ham hock and pasta simmered all day until thick and soul-warming. Set it in the morning, crush the beans, and serve a crowd.
YIELD
6 servingsPREP
15 minCOOK
7 hrsREADY
16 hrsThis is the soup that simmers all day and fills the house with the kind of smell that makes everyone ask, “What’s for dinner?"
Dried pinto beans cook low and slow with chopped smoked ham hock, onion, celery, garlic, and tomato paste until they’re meltingly tender.
Pasta gets stirred in near the end so it cooks right in the broth and soaks up all that smoky, meaty flavor.
The finishing trick is the best part: crush some of the beans against the side of the slow cooker to thicken the broth into something rich and creamy while leaving plenty of whole beans for texture.
Kitchen Tips
- Soak the pinto beans overnight and drain them well. This cuts the slow cooker time and helps the beans cook evenly.
- Brown the ham, onion, and celery in the skillet first. That step builds a fond on the bottom of the pan that gets deglazed with the broth, adding layers of savory depth.
- Break the pasta into 1-inch pieces before adding it. Smaller shapes like shells or bowties work great too and are easier to eat with a spoon.
- Crush the beans to your preference. A few mashes give you a chunky, rustic soup. More crushing makes it thick and creamy like a chowder.
Variations
- Use white navy beans or great northern beans for a milder, creamier version.
- Stir in a handful of chopped kale or spinach in the last 15 minutes for added color and nutrition.
- Top each bowl with grated Parmesan and a drizzle of good olive oil for an Italian-leaning finish.
Ingredients
Directions
In a large bowl, combine the beans and enough water to cover by 2 inches.
Let stand overnight; drain well.
In a large skillet, heat the oil over medium-high heat.
Add the ham, onion, and celery and cook, stirring often until lightly browned, about 6 minutes.
Add the garlic and cook, stirring often, for 1 minute.
Add the chicken broth, stirr ing to scrape up the browned bits on the bottom of the skillet.
Transfer to a 3½-quart slow cooker.
Add the drained beans, water, and tomato paste.
Cover and slow cook until the beans are tender, 7 to 8 hours on Low or 4 to 5 hours on High.
Stir in the pasta, salt, and pepper.
Turn heat to high and cook until pasta is tender, about 30 to 60 minutes.
Using a large spoon, crush enough of the beans against the sides of the slow co oker to reach the consistency you like.
Serve immediately.
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