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Mexican Ham and Bean Soup

Great way to use leftover ham

Ingredients

  • 1 pound dried pinto beans
  • 8 c. chicken broth or stock (Kitchen Basics)
  • 2 c. chopped onion
  • 2 c. water
  • 1-1/2 cups cubed cooked smoked ham (or ham steak)
  • 1 Tbls. chili powder
  • 2 t. ground cumin
  • 2 t. dried oregano
  • 3 bay leaves
  • 3 garlic cloves, crushed
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 whole chipotle chili (from can in adobo sauce)
  • 1/2 cup minced fresh cilantro
  • 1/2 cup shredded Monterey Jack cheese

Instructions

Sort and wash beans; place in a large soup kettle. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour and 15 minutes. Drain.

Combine beans, broth, onion, water, ham, chili powder, cumin, oregano, bay leaves and garlic in a soup kettle; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1-1/2 hours or until beans are tender.

Stir in tomatoes, chipotle chili pepper and cilantro and simmer for 30 minutes. Discard bay leaves and chipotle chili pepper.

Ladle soup into 8 bowls. Top with cheese and serve.

NOTE: Yields 8 servings.