Rating: 3.5 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

This filling soup makes good use of leftover ham. Pair with fresh bread for a complete meal.

Recipe by Cooking Light October 2002

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Credit: Becky Luigart-Stayner; Styling: Jan Gautro, Melanie J. Clarke

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

303 calories; calories from fat 12%; fat 4.2g; saturated fat 1.8g; mono fat 1.3g; poly fat 0.5g; protein 20.3g; carbohydrates 46.8g; fiber 16.1g; cholesterol 22mg; iron 4.3mg; sodium 958mg; calcium 153mg.
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