Ham and Bean Soup

Ham and Bean Soup

May 14, 2023Anneliese Walker

This hearty recipe is a year round favorite for its hearty taste and texture. It takes as little as 10 minutes to throw together and left overs usually don't stick around long.


  • (1) Smoked Ham Shank/Ends
  • (1 can (15.5 oz)) Pinto Beans
  • (1 can (15 oz)) Kidney Beans
  • (1) White Onion (diced)
  • (4 - 5 Cloves) Garlic (Minced)
  • (1 Cup) Frozen Sweet Corn
  • (2 Tbsp) Bacon Grease OR Olive Oil
  • (5) Baby Red Potatoes (Diced)
  • (4 cups) Vegtable or Pork broth
  • (1 1/2 tsp) Thyme
  • (1 tsp) Paprika
  • (3/4 tsp) Black Pepper


This recipe can be done low and slow in an crockpot, however, this is usually one of the recipes we whip out when we're short on time and a little hangry. 

  1. Thaw out Ham Shank/Ends in hot water 
  2. Plug in InstantPot, put bacon grease or olive oil in the bottom of the pan and push the "Simmer/Sautee" button.
  3. Peel and dice the white onion and throw in the bottom of the pot.
  4. Peel and mince Garlic cloves. Add to the pot.
  5. Add corn to pot. 
  6. Stir onions and garlic intermittently until brown. I try to cook the onions, garlic, and corn until slightly brown to almost burned - "Well Done" maybe...
  7. Pour in Vegetable Stock OR Pork Broth
  8. Dice potatoes into bite size chunks and add to pot.
  9. Open beans, pour into colander and rinse then add to pot. 
  10. Add Thyme, Paprika, and Black Pepper. Stir thoroughly.
  11. Remove Ham Shanks from package, cut into bite size pieces, and add meat AND bones to the soup. 
  12. Stir thoroughly once more, then replace lid on InstantPot, put your pressure valve on "Airtight" and push the "Soup/Stew" button making sure to follow any other brand specific user instructions... because safety... 
  13. Once it beeps, dive right on in!

Let us know how it goes by tagging us on Facebook or Instagram, @walkerfarmsMN! 

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