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Simple, hearty, and flavorful, soup beans is a traditional Appalachian meal that’s been enjoyed for generations. The cozy pinto bean soup is delicious topped with bacon, chow chow, onions or ramps, and served alongside cornbread, potatoes, and greens. Prepare the classic dish in a Dutch oven or in a Crock Pot, and savor a taste of the mountain South!

Overhead shot of soup beans with chow chow on top

Hearty and humble, soup beans with a side of cornbread has been a staple dish in Appalachia for generations. Pinto beans seasoned with bacon, a ham hock, celery, onion, garlic, and herbs simmer in a pot of broth until tender and thick. The pinto bean soup is a simple, flavorful, and affordable meal to add to your supper table during the cold weather months. It’s classic comfort food!

Where did soup beans originate?

Soup beans is a term commonly used in the Southern United States, particularly in Appalachia, to describe a pot of beans that slowly simmer on the stovetop with pork. The end result is a creamy soup-like dish (without any actual cream), which has a smoky flavor from the ham.

The early Appalachian settlers of the 18th century, who were often new Scotch-Irish, German, and Swedish immigrants, were pushed westward into the mountains to find land and resources. The original homesteaders lived a fairly isolated, rugged lifestyle, becoming self-sufficient and growing almost all of their own food. These settlers learned mountain survival skills and farming techniques for crops like squash, corn, and beans from the Cherokee Native Americans. When food was scarce in the winter, dried beans became a staple in the Appalachian diet.

Since many parts of the Southern Appalachian Mountains are rocky and difficult terrain for raising cows and sheep, hogs are the primary source of meat. An entire hog is put to use for flavoring foods, such as traditional soup beans recipes.

Pinto beans in a colander

What do soup beans taste like?

Soup beans tastes like other simple ham and bean dishes that you may have enjoyed in the past. The bacon and ham hock give the dish a rich, smoky flavor. The soup’s texture is thick and creamy, thanks to the starches released during the cooking process, the soft beans, and the mashed beans throughout. It’s thicker than broth-based soups (like chicken noodle), as the soft beans mingle with the flavorful pot likker.

What kind of beans are soup beans?

Soup beans are traditionally dried pinto beans (called “brown beans” in the mountain region), but other dried beans can also be used. White beans (such as Great Northern beans and navy beans), butter beans, and black-eyed peas are also good options.

Fried bacon on a plate

Ingredients

This is just a quick overview of the ingredients that you’ll need for a pot of soup beans. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Dried pinto beans: don’t forget to soak them overnight before using in this recipe, or see my notes below regarding quick soaking.
  • Cold water: for soaking the beans and for a cooking liquid.
  • Bacon: the drippings create a smoky base for sautéing the vegetables, while the crispy bacon provides a nice garnish at the end.
  • Onion, celery, and garlic: aromatics that add flavor to the dish. Green pepper would also be great!
  • Chicken broth: use homemade broth if you have it, or choose a low-sodium variety from the store.
  • Smoked ham hock: provides a rich, salty, smoky flavor. Each ham hock is typically about 10-12 ounces, but there’s leeway here — it doesn’t have to be exact.
  • Dried bay leaf: gives the pot an earthy flavor that makes it taste like it’s been simmering on the stovetop all day long.
  • Fresh thyme: I prefer fresh herbs, but you can substitute with about ½ teaspoon of dried thyme in a pinch.
  • Kosher salt and ground black pepper: to enhance the other flavors in the dish. Don’t add the salt until later in the cooking process, since salting the beans too early will cause them to take longer to soften.
Vegetables on a cutting board

Why soak the beans?

Soaking dried beans overnight reduces the required cooking time significantly. The texture of the cooked beans is also best after soaking, with fewer that split open and burst.

How to Quick Soak

If you don’t have time to soak the beans in advance, you can rinse them, place them in a large pot, cover with cold water, and bring to a boil over high heat. Boil the beans, uncovered, for 5 minutes. Remove the pot from the heat, and then let the beans soak in the hot water for 1 hour. Drain the beans in a colander, rinse them under cold water, and proceed with the recipe.

Adding ham hock to a dutch oven

How to Make Soup Beans

You can prepare old fashioned soup beans in a Dutch oven on the stovetop, as shown here, or in a slow cooker. I’ve included the instructions for both options in the recipe box below.

  1. Soak the beans in water overnight, then drain and rinse.
  2. Fry the bacon in a large Dutch oven until crisp, and then remove the bacon to a plate and set aside. Leave about 2 tablespoons of bacon drippings in the pot.
  3. Cook the onion and celery in the drippings over medium-high heat until they start to soften, and then add the garlic.
  4. Stir in 1 cup of the broth, scraping the browned bits from the bottom of the pot.
  5. Add the beans, remaining broth, ham hock, bay leaf, thyme, and black pepper. Cover with cold water by about 2 inches.
  6. Bring the mixture to a boil, then reduce the heat to low or medium-low so that the liquid is at a gentle simmer.
  7. Partially cover the pot with a lid, and simmer for 45 minutes.
  8. Season with salt and continue simmering for 30-45 more minutes, until the beans are tender.
  9. Discard the ham hock, bay leaf, and thyme sprig. Mash some of the beans with the back of a spoon.
  10. Ladle the beans into bowls and garnish.
Overhead shot of hands holding a bowl of appalachian soup beans

How to Thicken Pinto Bean Soup

There are a few of ways to thicken the beans. First, simmer with the lid partially off, or remove it entirely towards the end of the cooking time. This will allow more of the liquid to evaporate, thickening the broth. You can also mash some of the beans with the back of a spoon or puree a portion of the soup with an immersion blender. The mashed beans and veggies will thicken the broth nicely!

Finally, if you have time, prepare the soup in advance. It just gets better as it sits and the flavors come together. It will also thicken as it cools.

Serving Suggestions

Appalachian soup beans are traditionally served with pickled chow chow (shown here), ramps, or chopped raw onion as a garnish. They’re typically a main dish, but can also be offered as a side. Pair the beans with cast iron skillet cornbread, potatoes (such as boiled, mashed, or fried, or even sweet potatoes), and greens (such as turnip greens, cabbage, collards, spinach or kale). You can’t go wrong with buttermilk biscuits on the table, too!

Bowls of soup beans on a wooden table with a side of cornbread

Southern Soup Beans Storage

Store the soup beans in an airtight container in the refrigerator for 3-4 days. It’s a great make-ahead option for busy weeks, and even tastes better the next day!

How to Freeze

This is a great freezer meal, so prepare a big pot and stick any leftovers in the freezer for a quick-prep lunch or dinner option. Allow the soup beans to cool to room temperature. Stored in an airtight container, the soup will keep in the freezer for up to 3 months.

How to Reheat

Place the beans in a pot and warm over a low flame, just until heated through. You can also microwave individual bowls for about 1-2 minutes. Add extra broth, as necessary, to thin to the desired consistency.

Square overhead image of a bowl of appalachian soup beans on a wooden table with a side of cornbread

Recipe Variations

  • If you don’t want to use bacon, just sauté the vegetables in olive oil instead of the bacon drippings.
  • Instead of a ham hock, add flavor to the soup beans with a different smoked meat, such as a smoked ham bone, smoked sausage, smoked turkey wings, or smoked pork neck bones.
  • Vegetarian Soup Beans: omit the bacon and ham hock. Use olive oil to saute the veggies, and add smoky flavor to the pot with liquid smoke, smoked paprika, or some cumin. Use vegetable broth instead of chicken broth.
  • Instead of pickled chow-chow, add an acidic note to the finished dish with a splash of apple cider vinegar.
  • Make the beans spicy with some crushed red pepper flakes, cayenne pepper, Cajun seasoning, or hot sauce.
  • Herbs: add more fresh (or dried) herbs to the pot in addition to the thyme, such as parsley, oregano, or rosemary.
  • Add more vegetables such as green bell pepper, diced carrots, or tomatoes.
Side shot of a bowl of appalachian soup beans on a wooden dinner table

Tips for Making this Easy Soup Beans Recipe

  • Stir the pot occasionally while the beans cook. This will help to break down them down a bit, distribute the starches, and prevent sticking.
  • Smoked ham hocks can be quite salty, so wait to season the pot towards the end when you can give it a taste. Also, salting the beans too early in the cooking process can make them take longer to soften.
  • The total amount of water necessary will vary, depending on how vigorously you simmer your pot (and how much evaporates). As a result, check the beans periodically as you stir them and add extra water to cover, if necessary.
  • Adjust the total cooking time to suit your preferences and your desired tenderness. While 90 minutes should be sufficient to soften the beans, you can certainly let them go a bit longer if you like really broken-down, creamy beans.
  • Garnish with fresh herbs (such as chopped parsley or thyme), a dash of hot sauce, pickled chow chow, a dash of vinegar, or a squeeze of fresh lemon juice for a bright finishing touch.
Overhead image of a spoon in a bowl of pinto bean soup on a wooden table

More Bean Recipes to Try

Square overhead image of a bowl of appalachian soup beans on a wooden table with a side of cornbread

Appalachian Soup Beans {Pinto Bean Soup}

5 from 2 votes
Prep: 15 minutes
Cook: 1 hour 50 minutes
Soaking Time 12 hours
Total: 14 hours 5 minutes
Servings 6 – 8 people
Calories 365 kcal
Simple, hearty, and flavorful, soup beans is a traditional Appalachian meal that's been enjoyed for generations!

Ingredients
  

  • 1 lb. dried pinto beans
  • Cold water
  • ½ lb. bacon (about 7-8 strips), chopped
  • 1 large onion, chopped
  • 1 stalk celery, chopped
  • 4 cloves garlic, minced or grated
  • 4 cups low-sodium chicken broth, divided
  • 1 smoked ham hock (about 10-12 ounces)
  • 1 dried bay leaf
  • 1 fresh thyme sprig (or about ½ teaspoon dried thyme)
  • Kosher salt and ground black pepper, to taste
  • Optional, for serving: chopped fresh herbs (such as thyme), chopped raw onion or ramps, chow-chow, cornbread

Instructions

STOVETOP METHOD:

  • Place beans in a large bowl or pot. Cover with cold water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  • In a large Dutch oven over medium heat, cook bacon until crisp, about 7-8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate; reserve 2 tablespoons of drippings in the pot (discard any excess).
  • Add the onion and celery to the drippings in the pot. Cook over medium-high heat until the vegetables start to soften, about 5 minutes. Add the garlic; cook for 30 more seconds, stirring constantly. Stir in 1 cup of the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
  • Add the beans, the remaining 3 cups of broth, the ham hock, bay leaf, thyme, and ground black pepper to taste. Do not add salt at this time. Pour in enough cold water to cover the beans by about 2 inches. Give everything a good stir.
  • Bring the mixture to a boil, then reduce the heat to low or medium-low so that the liquid is at a gentle simmer. Partially cover the pot with a lid, allowing some of the steam to escape. Simmer for about 45 minutes, stirring occasionally. If the beans start to look dry, add more water to keep them covered. Stir in about a teaspoon of salt. Continue simmering for 30-45 more minutes, until tender.
  • Discard ham hock, bay leaf, and thyme sprig. Use the back of a spoon or a potato masher to mash some of the beans, thickening the broth. Taste and season with additional salt and pepper, if necessary.
  • Ladle into bowls. Garnish with the crispy bacon, chow chow, herbs, and/or chopped onion. Serve with a side of cornbread.

SLOW COOKER METHOD:

  • Place beans in a large bowl or pot. Cover with cold water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  • In a large Dutch oven over medium heat, cook bacon until crisp, about 7-8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate; reserve 2 tablespoons of drippings in the pot (discard any excess).
  • Add the onion and celery to the drippings in the pot. Cook over medium-high heat until the vegetables start to soften, about 5 minutes. Add the garlic; cook for 30 more seconds, stirring constantly. Stir in 1 cup of the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
  • Transfer the onion and broth mixture to a 6-quart slow cooker.
  • Add the beans, the remaining 3 cups of broth, the ham hock, bay leaf, thyme, and ground black pepper to taste. Do not add salt at this time. Pour in enough cold water to cover the beans by about 2 inches. Give everything a good stir.
  • Cover the slow cooker with a lid. Cook the beans on HIGH for 4-5 hours, or on LOW for 8-10 hours, until tender. Season with about 1 teaspoon of salt during the final 1-2 hours of cooking time. Remove the lid during the final couple hours of cooking if you'd like to thicken the broth a bit.
  • Discard ham hock, bay leaf, and thyme sprig. Use the back of a spoon or a potato masher to mash some of the beans, thickening the broth. Taste and season with additional salt and pepper, if necessary.
  • Ladle into bowls. Garnish with the crispy bacon, chow chow, herbs, and/or chopped onion. Serve with a side of cornbread.

Notes

  • Stir the pot occasionally while the beans cook. This will help to break down them down a bit, distribute the starches, and prevent sticking.
  • Smoked ham hocks can be quite salty, so wait to season the pot towards the end when you can give it a taste. Also, salting the beans too early in the cooking process can make them take longer to soften.
  • The total amount of water necessary will vary, depending on how vigorously you simmer your pot (and how much evaporates). As a result, check the beans periodically as you stir them and add extra water to cover, if necessary.
  • Adjust the total cooking time to suit your preferences and your desired tenderness. While 90 minutes should be sufficient to soften the beans, you can certainly let them go longer if you like really broken-down, creamy beans.
  • Garnish with fresh herbs (such as chopped parsley or thyme), a dash of hot sauce, pickled chow chow, a dash of vinegar, or a squeeze of fresh lemon juice for a bright finishing touch.
  • Recipe adapted from Taste of the South magazine.

Nutrition

Serving: 1/8 of the soup beansCalories: 365kcalCarbohydrates: 39gProtein: 20gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 26mgSodium: 539mgPotassium: 1002mgFiber: 9gSugar: 2gVitamin A: 19IUVitamin C: 5mgCalcium: 78mgIron: 3mg
Keyword: appalachian soup beans, pinto bean soup, soup beans
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Ooh, Blair! Now you’re talking. I’ll definitely try this. You may remember that I’m from West Virginia originally, as were my parents. In the winter, my mother used to make soupy beans with just navy beans, salt pork and onions in her pressure cooker. When the beans were dished up she always had some extra chopped onion and salt and pepper so everyone could season as they liked. It was very plain but really good. I will testify that tje beans were much softer, like a porridge with a little broth. She always served the beans with corn pone, cole slaw and carrot sticks. That menu was set in stone. I suspect the bean soup and menu started with my grandma, mother’s mother. Maybe from a ww 2 rationing cookbook.

    I will try to find the recipe for the corn pone for you. Grandma was also well known for her hot water gingerbread which I will also try to find so I can share it with you.

    Thank you for all you do, AGAIN! Take care and lots of love to all!

    1. Sounds like good, down-home cooking, Marion! I would LOVE your corn pone and gingerbread recipes! Thank you. 🙂

      Also, yes — if you prefer the beans more broken down and soft, that’s no problem…just cook them longer. Easy comfort food!

  2. It’s quite true any bean softens up the longer it cooks. I guess what I meant was just a heads up that my mother’s bean soup, became more like a porridge after sitting overnight. I was happy to eat it in any form but I know some people have definite preferences concerning textures.

  3. 5 stars
    Good morning Blair,
    A little Fall in the air makes one think of warm and comforting dishes. Most any variety of bean cooked in this manner is delicious. A lesson learned from a WW1 mess cook who wasted no food mixed the bean leftovers with cornmeal , egg, baking powder, salt and the pot likker for liquid. These were griddled like Scottish scones and eaten for breakfast with cane syrup and breakfast meat. Also packed well for lunch.
    Enjoy your site, recipes and the comments are sometimes comical to someone who has been cooking and a farmer/ cattleman’s wife for 56 years.

    1. That’s a great tip, Sharon. Thank you! I’m sure that you have many tricks up your sleeve if you’ve been in the kitchen for almost 60 years. That’s amazing!

  4. 5 stars
    Thank you for this recipe; it’s perfect! The directions are very clear and the soup beans turned out great. I trimmed any pieces of lean ham hock and added it to the soup. For individual servings I use different combinations of vinegar, hot sauce, bacon bits, liquid smoke, jalapeño relish, cooked collards and Lil’ Smokies to get different flavors. The soup beans are good as is or with just about anything else you might want to add. The fist batch is gone and I will make it again.