1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce
How to Make It
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans, and return to pan. Add 2 quarts water and next 8 ingredients (water through ham bone). Bring to a boil; cover, reduce heat, and simmer 1 hour or until beans are tender. Remove from heat; discard ham bone.
Place 2 cups of bean mixture in a blender, and process until smooth. Return mixture to pan; add ham and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until heated.
This is my absolute go-to for a leftover Christmas/Easter ham bone. I've made it for years now, with the following modifications:-Pick all remaining ham off bone; hopefully it's about 2 cups-Simmer ham bone by itself in 2q water for a few hours (NO BOILING); cool and skim fat off-Heat up a tsp of oil and saute onion, green pepper, celery, garlic, and jalp until onions are translucent-Add tomatoes, stock, and a can of rinsed navy beans (seriously who has time for dried beans), simmer about 20 minutes-Remove from heat, add basil and parsley; salt and pepper to taste.
Just made this delicious soup today. I added extra beans (the entire 1 lb bag) and chipotle peppers that gave the soup spice and a rich smokey flavor that complimented the ham very well. An hour wasn't enough to release all the ham from the ham bone so I left it in the pot the entire cooking time, and will leave it there through all subsequent re-heats until the soup is gone. YUM.
Yum! Lots of veggies but if you don't like veggies chop them finely and the flavors mix together very well. The jalapenos give more zest than kick, but I love a little spice. I wouldn't call it spicy, but if you're very sensitive you might not agree.