A robust Tex-Mex blend with tender ham, creamy pinto beans, and southwestern spices for a warming dish.
# What You'll Need:
→ Meats
01 - 2 cups cooked ham, diced
→ Beans and Legumes
02 - 2 cups dried pinto beans or 3 cans pinto beans, drained and rinsed
→ Vegetables
03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 large red bell pepper, diced
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and finely chopped
09 - 1 can diced tomatoes, 14.5 oz
→ Liquids
10 - 6 cups low-sodium chicken broth
11 - 1 cup water
→ Spices and Seasonings
12 - 1.5 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon dried oregano
15 - 0.5 teaspoon chili powder
16 - 0.5 teaspoon ground black pepper
17 - Salt to taste
→ Garnishes
18 - Fresh cilantro, chopped
19 - Lime wedges
20 - Avocado, diced
21 - Cheddar cheese, shredded
# How to Make It:
01 - If using dried pinto beans, rinse thoroughly and soak overnight in plenty of water. Drain and rinse before using.
02 - In a large soup pot or Dutch oven, heat oil over medium heat. Add diced onion, carrots, celery, and bell pepper. Sauté for 5 to 7 minutes until softened.
03 - Stir in minced garlic and jalapeño. Cook for 1 minute until fragrant.
04 - Add diced ham, pinto beans, diced tomatoes, chicken broth, water, cumin, smoked paprika, oregano, chili powder, black pepper, and salt. Stir well to combine.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, stirring occasionally, until beans are tender.
06 - Taste the soup and adjust seasonings with additional salt or spices as desired.
07 - Ladle soup into bowls and garnish with fresh cilantro, lime wedges, diced avocado, or shredded cheddar cheese.
