MEXICAN HAM AND BEAN SOUP

 

  • Cooking Time:
  • Servings: 8
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

Contributor: Cooking Light, OCTOBER 2002

Categories: Misc. Soup/Stew  Soup 

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