Why You’ll Love This Recipe
Soup Beans are all about simplicity, comfort, and big flavor from minimal ingredients. They’re protein-packed, budget-friendly, and ideal for slow cooking on the stove or in a crockpot. This dish is also highly adaptable — you can keep it vegetarian or add smoked meat for a rich, satisfying bowl. Plus, it gets better the next day, making leftovers even more delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
dried pinto beans (or other beans like navy or great northern)
water or broth (chicken or vegetable)
onion (chopped)
garlic (minced)
smoked ham hock, bacon, or salt pork (optional for flavor)
bay leaf
salt
black pepper
optional seasoning: smoked paprika, crushed red pepper, or thyme
apple cider vinegar or hot sauce (for serving)
Directions
- Rinse and sort the dried beans, removing any debris or broken pieces. Soak overnight or use the quick soak method (boil for 5 minutes, then let sit for 1 hour).
- Drain and rinse the soaked beans.
- In a large pot or Dutch oven, add beans, broth or water, onion, garlic, and ham hock or bacon if using.
- Bring to a boil, then reduce heat to low. Add bay leaf and simmer uncovered for 2 to 2.5 hours, or until beans are tender. Stir occasionally and add water if needed.
- Once beans are soft, remove the ham hock, shred any meat, and return it to the pot. Season with salt and pepper to taste.
- Simmer an additional 15–20 minutes to deepen flavor.
- Serve hot with cornbread, diced onion, or a dash of hot sauce.
Servings and timing
Serves: 6
Prep time: 10 minutes (plus soaking time)
Cook time: 2.5 to 3 hours
Total time: 3 hours 10 minutes (plus soaking)
Variations
- Use different beans like navy, great northern, or black-eyed peas.
- Add diced carrots or celery for extra depth and nutrition.
- Stir in greens like collards or kale near the end of cooking.
- Skip the meat for a vegetarian version, and use vegetable broth.
- Add a splash of vinegar or lemon juice at the end to brighten the flavor.
Storage/Reheating
Store leftover soup beans in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave, adding a splash of water or broth if needed. Soup beans also freeze well for up to 3 months — thaw in the fridge before reheating.
FAQs
What kind of beans are best for soup beans?
Pinto beans are traditional, but navy, great northern, or mixed beans also work well.
Do I have to soak the beans?
Soaking reduces cooking time and helps with digestion, but you can cook unsoaked beans — they’ll just take longer.
Can I make soup beans in a slow cooker?
Yes, cook on low for 7–8 hours or high for 4–5 hours until beans are tender.
What meat adds the most flavor?
Ham hocks, bacon, or smoked turkey legs give a rich, smoky flavor to the broth.
Can I make it vegetarian?
Absolutely. Use vegetable broth and skip the meat for a hearty plant-based meal.
How do I thicken the soup?
Mash some of the beans in the pot or let it simmer longer uncovered to reduce the liquid.
What should I serve with soup beans?
Cornbread is a classic pairing, along with chopped onions or cooked greens.
Can I use canned beans instead of dried?
Yes, but reduce the cooking time significantly and adjust the liquid amount. Dried beans offer better texture and flavor.
Is this dish spicy?
Not by default, but you can add crushed red pepper, hot sauce, or jalapeños to heat it up.
How long do leftovers last?
Up to 4 days in the refrigerator, or freeze for up to 3 months for future meals.
Conclusion
Soup Beans are a timeless comfort food that proves simple ingredients can create deeply satisfying meals. Whether you’re enjoying a bowl on a chilly night or serving a crowd with a big pot and cornbread on the side, this dish is rich in both flavor and tradition. Easy to make, customize, and enjoy — soup beans are a recipe every home cook should know.
PrintSoup Beans
Soup Beans are a traditional Appalachian dish made with dried beans, savory broth, and simple seasonings. Hearty, comforting, and budget-friendly, they’re perfect served with cornbread for a cozy meal.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 2.5 to 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Simmering
- Cuisine: Southern
- Diet: Gluten Free
Ingredients
- 1 lb dried pinto beans (or navy/great northern)
- 6 cups water or broth (chicken or vegetable)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 smoked ham hock, 4 strips bacon, or 4 oz salt pork (optional)
- 1 bay leaf
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp crushed red pepper or thyme (optional)
- Apple cider vinegar or hot sauce, for serving
Instructions
- Rinse and sort the dried beans, removing debris. Soak overnight or quick soak by boiling for 5 minutes and letting sit for 1 hour.
- Drain and rinse soaked beans.
- In a large pot or Dutch oven, combine beans, water or broth, onion, garlic, and ham hock or bacon if using.
- Bring to a boil over medium-high heat, then reduce heat to low. Add bay leaf and simmer uncovered for 2 to 2.5 hours, stirring occasionally. Add water as needed.
- Once beans are tender, remove ham hock, shred meat, and return to pot. Season with salt, pepper, and optional spices.
- Simmer for another 15–20 minutes to deepen flavor.
- Serve hot with cornbread, diced onion, or a splash of vinegar or hot sauce.
Notes
- Use different beans like black-eyed peas or navy beans for variety.
- For vegetarian version, skip the meat and use vegetable broth.
- Leftovers taste even better the next day.
- Freeze extra portions for easy future meals.
- Serve with cornbread and chopped onions for a traditional touch.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 10mg
