MEXICAN HAM AND BEAN SOUP
Cooking time includes time to "quick soak" the beans -- this method seems to work well for those of us who never remember to soak in advance. You can eliminate this step if you soak overnight, or use canned beans. This was published in Cooking Light, Oct 2002. It was "paired" in the article with Recipe #198437. It's subtle sweetness is the perfect foil to the smoky spicy flavours of this soup. You could reduce the liquid a little to make this more like a chili or stew.
Provided by Gingernut
Categories Ham
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To "quick soak" beans: Rinse and pick over beans and place in a large pot. Cover with cold water to 2 inches above beans and bring to a boil for 2 minutes. Remove from heat, cover and let sit for at least an hour. Alternatively, you can soak your beans overnight, or use rinsed, canned beans.
- "Refresh" the dried chile by placing in very hot water for 15 - 30 minutes. Discard seeds and chop finely.
- Drain beans and put them in a large soup pot with broth, onion, water, ham, and herbs and spices. Bring to a boil, cover lightly, and reduce heat to medium-low.
- If you are using dried beans: Simmer 1 1/2 hours or until beans are tender. Then, stir in tomatoes (including juice if you wish) and "refreshed" chile; simmer an additional 30 minutes.
- If you are using canned (or pre-cooked) beans: you can add the tomato and chile with the other ingredients. Cook for a total of 30 minutes or as long as you wish to develop flavours fully.
- Discard bay leaves.
- Serve in bowls garnished with cilantro and a squeeze of lime.
- This freezes well, just freeze (without lime or cilantro) in 1 or 2 serving portions. Thaw in the fridge or microwave straight from frozen. A squeeze of lime after reheating really "freshens" this up after freezing.
MEXICAN HAM AND BEAN SOUP
Perfect for a cold, wintry evening or lunch! This is a filling, good "comfort" food soup that will make your whole kitchen smell wonderful! Serve with corn bread and a salad. From an issue of Cooking Light- it's become one of our favorites! This freezes well too.
Provided by Leslie in Texas
Categories Beans
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Sort and wash beans; place in large heavy pot.
- Cover with water to 2 inches above beans; bring to boil.
- Cook 2 minutes; remove from heat.
- Cover and let stand for 1 hour.
- Drain.
- Or you may cover the beans with the same amount of water and let stand overnight.
- Drain and proceed as follows.
- Combine beans, broth, and next 8 ingredients (broth through garlic) in the large heavy pan and bring to a boil.
- Partially cover and reduce heat to medium-low.
- Simmer 1 1/2 to 2 hours or until beans are tender.
- Stir in tomatoes, diced chilies,and liquid smoke, if desired.
- Simmer 1 hour.
- Discard bay leaves and serve.
- Ladle soup into bowls and top with 1 tablespoon cheese and 1 tablespoon cilantro.
Nutrition Facts : Calories 159.6, Fat 3.4, SaturatedFat 1.5, Cholesterol 6.3, Sodium 993.5, Carbohydrate 24.6, Fiber 7.6, Sugar 5.1, Protein 9.8
BASIC HAM AND BEAN SOUP
Hearty ham and bean soup. Easy to make and a great way to use a leftover ham bone. This soup also has lots of mixed vegetables.
Provided by J. A. McConville
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 3h
Yield 9
Number Of Ingredients 12
Steps:
- Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
- After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
- Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 29 g, Cholesterol 30 mg, Fat 8 g, Fiber 9 g, Protein 18.1 g, SaturatedFat 2.7 g, Sodium 771.4 mg, Sugar 1.5 g
MEXICAN BEAN SOUP
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
JAMAICAN HAM AND BEAN SOUP
Homemade ham and bean soup with a taste of Jamaica can be on your dinner table in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.
- Stir in refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally.
- Stir in ham, olives and lime juice. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.
Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 55 mg, Fat 1, Fiber 8 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 2720 mg, Sugar 8 g, TransFat 0 g
JAMAICAN HAM AND BEAN SOUP
"Island vacation in a bowl" might be the best way to describe this hearty soup. A splash of lime juice and a hint of jerk seasoning add tropical taste. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onion in oil until tender, 3-4 minutes. Stir in the ham, refried beans, broth, corn, chiles, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices.
Nutrition Facts : Calories 312 calories, Fat 9g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 2211mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 9g fiber), Protein 20g protein.
HAM AND BEAN SOUP I
A delicious, hearty bean soup. Very meaty, with a zesty Louisiana spice to it. Serve with a crusty bread or a cheddar beer bread.
Provided by Jackie Marsh
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 3h30m
Yield 10
Number Of Ingredients 14
Steps:
- Boil sausage to remove excess fat, and cut into bite-size pieces.
- Skin ham hocks, and remove excess fat. In a large pot, brown sausage and ham hocks over medium heat. Drain off excess fat.
- Add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and Worcestershire sauce to the meat; add just enough water to cover. Bring to boil, then reduce to simmer. Cover, and continue to cook for 2-3 hours.
- Remove ham hocks and cut meat into bite-size pieces. Return meat to pot. Serve.
Nutrition Facts : Calories 826.4 calories, Carbohydrate 39.1 g, Cholesterol 158 mg, Fat 53.2 g, Fiber 10.9 g, Protein 47.1 g, SaturatedFat 18.4 g, Sodium 1600.5 mg, Sugar 5.3 g
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- 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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