Mexican Ham and Bean Soup

Mexican Ham and Bean Soup Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro, Melanie J. Clarke
This filling soup makes good use of leftover ham. Pair with fresh bread for a complete meal.


8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cheese, and 1 tablespoon cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 303
Caloriesfromfat 12 %
Fat 4.2 g
Satfat 1.8 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 20.3 g
Carbohydrate 46.8 g
Fiber 16.1 g
Cholesterol 22 mg
Iron 4.3 mg
Sodium 958 mg
Calcium 153 mg


1 pound dried pinto beans
8 cups fat-free, less-sodium chicken broth
2 cups chopped onion
2 cups water
1 1/2 cups cubed smoked ham steak (about 8 ounces)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 chipotle chile (or dried ancho or pasilla chile)
1/2 cup (2 ounces) shredded Manchego cheese or Monterey Jack cheese
1/2 cup minced fresh cilantro


Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.

Combine beans, broth, and next 8 ingredients (broth through garlic) in a Dutch oven; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1 1/2 hours or until beans are tender.

Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro.

October 2002
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