I didn’t realize before how much Bogdan liked bean soup, but after making this for him I know I will have to do it again soon.
I’m so excited to share how I made this soup, but first I have to let you know that everything in this recipe is approximate. I’ll tell you how I did it, but there is definitely room for alterations based on what you have available. Also, this amount of soup would really only be good for 2-4 people at one meal, so you might want to make more than I did.
Slow Cooker Ham and Pinto Soup
10-11 ounces of dried pinto beans (I am estimating because I used 1/3 of a 2 pound bag from Aldi)
1 large onion, chopped
1/2-1 teaspoon salt, to taste
1/4 teaspoon granulated garlic or one clove garlic, chopped
several shakes of chili powder
1/2-1 cup chopped ham
3 medium-large tomatoes, peeled and chopped
1. Place the beans in a slow cooker and cover with cold water. Cover and let sit overnight.
2. In the morning, drain the water and again cover the beans with water – an inch or two above the beans. Add the onion, garlic, salt, and chili powder to the beans and cook on high for about 3 hours.
3. Add the ham and cook for another hour. Add the tomatoes and cook for another hour.
The great thing about this soup is that it’s so easy and you can just forget about it while you go about your day. The times for cooking do not have to be really specific. You can also add the ham right when you add the onion, but you should wait until closer to the end to add the tomato.
Want to leave your soup for longer, or while you’re at work? Put it on low.