I thought this was quite good and flavorful. I, only, added a little water, so mine did not come out too thin. I did not use the chili. I substituted ground chipotle powder, so it did not turn out too spicy. It was a great use of leftover ham.
Mexican Ham and Bean Soup
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.
Yield: 8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cheese, and 1 tablespoon cilantro)
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Amount per serving
- Calories: 303
- Calories from fat: 12%
- Fat: 4.2g
- Saturated fat: 1.8g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.5g
- Protein: 20.3g
- Carbohydrate: 46.8g
- Fiber: 16.1g
- Cholesterol: 22mg
- Iron: 4.3mg
- Sodium: 958mg
- Calcium: 153mg
- 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.
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