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Home » Recipes » Soups and Stews

Easy to make Brown Bean Soup

Published: Aug 18, 2022 by Bowl Me Over · 13 Comments

Creamy, earthy and nutty this easy to make, flavorful soup is delicious and hearty.
Jump to Recipe Print Recipe

The BEST Brown Bean Soup Recipe is easy to make and simmers on the stove serving up slow-cooked hearty flavors. Filled with vegetables and seasoned with a ham hock, it makes a big, delicious pot of soup for just pennies per serving!

Next time try this recipe for Navy Bean Soup.

Two bowls of the BEST Bean soup in white bowls with spoon.
Easy Bean Soup Recipe full of vegetables and simmered until the beans are tender and delicious!
Jump to:
  • Why you'll love this recipe
  • Ingredients
  • Instructions
  • FAQ's
  • Tips
  • Storage
  • Serving suggestions
  • Related recipes
  • Pinto Bean Soup Recipe

Why you'll love this recipe

How has your summer been? Can you believe it's the end August already?!! That's just crazy. The summer zips by more quickly every year!

This is how the last three weeks have gone. First, our anniversary and the next day my folks came to visit. We've spent one day a week swimming up at Bass Lake just to get out and unplug.

Life's too short to have your nose to the grind-stone all the time, right?!!

And even though it's been super hot, I've been making soup. Bean Soups are one of my favorites!

I thought this would be a great time to share my recipe for the BEST Bean Soup Recipe!

This recipe for bean soup has a ton of vegetables - onions, carrots, mushrooms, tomatoes and celery mixed with brown beans that are simmered on the stove with a ham hock to give it a great flavor.

I love to have a pot of beans simmering on the stove. It makes the whole house smell good! (Though you could also make this in the slow cooker.)

Bean Soup in white bowl with spoon
Hearty bean soup recipe.

Ingredients

  • brown or dry pinto beans - you can also use kidney beans, cannellini beans, black beans or great northern beans.
  • yellow onion, white or red onions
  • cabbage 
  • carrots
  • celery
  • red or yellow bell peppers
  • canned mushrooms
  • fire roasted tomatoes
  • ham hock
  • beef broth, chicken broth or vegetable broth
  • lemon & parsley optional

Instructions

  1. Pick thru the beans and rinse them well.
  2. Soak the beans in cold water in a large pot. Soak the beans overnight, or using the quick soak directions.
  3. Rinse the beans again discarding the water used for soaking.
  4. In a large stock pot, heat the olive oil over medium high heat.
  5. Chop the vegetables and add them to the pot, season with the red pepper flakes.
  6. Add the bay leaf & ham hock.
  7. Sauté until tender, 5-7 minutes..
  8. Next add the canned mushrooms, fire roasted tomatoes and beans to the pot.
  9. Add the beef broth and enough water to cover the beans about an inch.
  10. Simmer covered for 1 to 1 ½ - 2 hours, stirring occasionally until the beans are tender. Keep an eye on it and add additional water as needed.
  11. When the beans are tender, taste and adjust seasoning.
  12. Remove the ham hock and bay leaf.

FAQ's

How do you prepare dry beans?

Start by sorting the beans. Pick thru the beans and remove any beans that are shriveled. Also remove any small rocks, sticks or dirt clods.
Rinse the beans well to remove any dust.
Cover with water and soak overnight or use the quick cooking method.

How do you thicken ham and beans?

You can certainly thicken them with flour or cornstarch, but I bet you'll find this soup is the perfect consistency. If you'd prefer the soup more thick, remove a couple cups and blend until creamy. Add it back to the soup pot.

Tips

This savory soup is rich and meaty, but sweet too. The carrots, tomatoes and bell peppers give it a slightly sweet flavor and you'll definitely be going back for a second bowl.

  • If you prefer a creamy soup, use a stick blender to blend the beans.
  • As soon as this soup is done, ladle a quart out, seal and put in the freezer. For those days you don't want to cook? Dinner will be done!
  • Never salt beans when they are cooking because it makes them tough. Wait until they are tender to season with salt.
  • I've tried making this soup with canned beans, but it's just not the same. You can't replicate the superior taste of a pot of beans slowly simmered on the stove!

If you want all of my tips and tricks to make the BEST homemade soup, be sure and click here!!!

Two bowls of soup in white bowls with spoons.
Mexican Pinto Bean Soup Recipe

Storage

Refrigerate - Allow the hearty pinto bean soup to cool to room temperature. Store leftovers in an airtight container up to three days in the refrigerator.

Freeze - Ladle leftovers into quart containers and freeze up to two months.

Thaw overnight in the refrigerator, reheat on the stovetop or in the microwave.

Serving suggestions

Enjoy this meal with skillet cornbread, it's perfect for sopping up the sauce! These easy dinner rolls would be yummy as well!

A lovely garden salad would be super tasty too!

Related recipes

  • Tomato Bisque Soup Recipe - it's the BEST comfort food! It's easy to make as well and leftovers are even better on day two!
  • If you don't have all day to make soup, then be sure to try this recipe for Bean with Bacon Soup - all the flavor in less than half the time!
  • 15 Bean Soup is another lovely meal, filled with ham, vegetables and rich savory flavor!

Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️

If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

Brown Bean Soup in bowl with spoon.
Print Recipe Pin Recipe
5 from 5 votes

Pinto Bean Soup Recipe

Creamy, earthy and nutty this easy to make, flavorful soup is delicious and hearty.
Prevent your screen from going dark
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Soups and Stews
Cuisine: American
Servings: 8 servings
Calories: 212kcal
Author: Deb Clark
As an Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 lb dried brown or pinto beans
  • 1 yellow onion chopped
  • ¼ head cabbage chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 cup red or yellow bell peppers - about two small diced
  • 1 can mushrooms
  • 1 14.5 oz can fire roasted tomatoes
  • 1 pinch red pepper flakes
  • 1 bay leaf
  • 1 ham hock
  • 2 teaspoons salt or more to taste
  • 4 cups beef broth
  • Additional water as needed
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juiced & of chopped parsley

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Pick thru the beans, checking for small rocks, blemished beans, etc and remove. Prepare the beans by following product directions by either soaking the beans overnight, or using the quick soak directions. Rinse well, set aside.
  • In a large stock pot, heat the olive oil over medium high heat. After chopping add the, onions cabbage, carrots, celery & bell peppers to the pot, season with the red pepper flakes. Add the bay leaf & ham hock. Sauté until tender, 5-7 minutes.
  • Next add the canned mushrooms (juice & all), fire roasted tomatoes and beans to the pot. Add the beef broth and top with enough water to cover the beans about an inch. Simmer covered for 1 to 1 ½ - 2 hours, stirring occasionally until the beans are tender. Keep an eye on it and add additional water as needed.
  • When the beans are tender, taste for seasoning & add the salt. Remove the hambone and pick the meat off it and add it back to the soup (if desired or just discard - it's done it's job adding all that flavor!).
  • Remove the bay leaf and discard. When you turn off the heat add in the lemon juice & parsley, mix well and serve!

Notes

*This meal can be made in the slow cooker - takes about 10 hours on low. Just make sure you soak the beans and sauté the vegetables first before adding them to the slow cooker.
If you'd prefer a creamier soup, use an immersion blender and blend until it's the consistency you're looking for.

Nutrition

Calories: 212kcal | Carbohydrates: 23g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 1179mg | Potassium: 554mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2875IU | Vitamin C: 48.9mg | Calcium: 79mg | Iron: 2.3mg
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About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Reader Interactions

Comments

  1. Patrick

    October 17, 2021 at 5:30 pm

    5 stars
    This recipe is restaurant quality. Really fantastic. The beef base is a nice change from the traditional chicken base with ham and bean soup. Love the cabbage in it. One thing I did differently that I’d recommend: purée some of the cooked beans and stir back in to give the broth a creamy texture.

    Reply
    • Bowl Me Over

      October 18, 2021 at 2:34 pm

      That sounds Wonderful Patrick - I bet that made the soup so creamy and delicious! Great tips, thank you so much for sharing and for rating the recipe. I appreciate you visiting the blog!!!

      Reply
  2. Lois

    December 25, 2019 at 7:59 am

    5 stars
    This is just a wonder bean soup. Love it and so easy to put together

    Reply
  3. Liza

    August 31, 2019 at 8:05 am

    5 stars
    Loving this bean soup! It's such a life saver for a busy day dinner! 🙂

    Reply
  4. Liza

    August 07, 2018 at 11:52 am

    5 stars
    This soup looks like a perfect one-bowl meal! A no-brainer with great healthy benefits! Thanks!

    Reply
  5. Lois

    September 23, 2016 at 8:06 pm

    Always enjoy a good bean soup

    Reply
    • Bowl Me Over

      September 26, 2016 at 6:25 pm

      Me too, beans are one of my favorites. So many different choices and so delicious!

      Reply
  6. penny Maxwell

    August 30, 2016 at 9:13 am

    Where close an I get those dishes? Love them!! Making this soup for dinner!

    Reply
    • Bowl Me Over

      August 30, 2016 at 9:50 am

      Awesome - enjoy that soup Penny, we just love it! Stop back by & let me know what you think!! Those super cool bowls I picked up at Pier 1 - they had a ton of colors and they are melamine so you can use them indoors/outdoors. Super light & really cool!

      Reply
  7. Angela

    August 12, 2016 at 11:19 am

    Looks delicious! I LOVE soup, anytime of year!! Pinned 🙂

    Reply
    • Bowl Me Over

      August 13, 2016 at 9:55 pm

      I so agree & always say Soup is good food!! 😀 Have a great weekend Angela!

      Reply
  8. Healing Tomato

    August 06, 2016 at 2:46 pm

    5 stars
    Time really flies, doesn't it? You always find amazing ingredients to blend together. This recipe looks so hearty and delicious! I just bought new spoons yesterday, so, I am ready for a bowl of this wonderful soup!

    Reply
    • Bowl Me Over

      August 07, 2016 at 2:29 pm

      It sure does Rini, that little girl is growing so fast! Thanks for the kiddos on the soup, it would be perfect to use on this! 😀 and new spoons, I'm totally jealous, I love shopping for new equipment!

      Reply

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