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    You are in: Home / Mexican / Mexican Ham and Bean Soup Recipe
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    Mexican Ham and Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    1 hr 30 mins

    3 hrs

    Leslie in Texas's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sort and wash beans; place in large heavy pot.
    2. 2
      Cover with water to 2 inches above beans; bring to boil.
    3. 3
      Cook 2 minutes; remove from heat.
    4. 4
      Cover and let stand for 1 hour.
    5. 5
      Drain.
    6. 6
      Or you may cover the beans with the same amount of water and let stand overnight.
    7. 7
      Drain and proceed as follows.
    8. 8
      Combine beans, broth, and next 8 ingredients (broth through garlic) in the large heavy pan and bring to a boil.
    9. 9
      Partially cover and reduce heat to medium-low.
    10. 10
      Simmer 1 1/2 to 2 hours or until beans are tender.
    11. 11
      Stir in tomatoes, diced chilies,and liquid smoke, if desired.
    12. 12
      Simmer 1 hour.
    13. 13
      Discard bay leaves and serve.
    14. 14
      Ladle soup into bowls and top with 1 tablespoon cheese and 1 tablespoon cilantro.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

    • on March 15, 2011

      55

      This was really great! Did not use the cooked beans - but rather the canned. To thicken it up, I took about 1 cup of the soup and mashed it up. The starches allowed the soup to thicken up nicely! Also, for the diced tomatoes - if you like spicy soup - use the diced tomatoes with green chilies and/or add a little bit of salsa. Great flavor and wonderful topped off with shredded cheese, a dollup of sour cream and extra cilantro! Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2010

      45

      Made this with the ham bone from Christmas. Turned out very nice. It makes a lot of soup. I did not add the cheese as it did not need it. Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 30, 2009

      45

      Yummy way to use left over ham. Since there are only two of us now I cut the recipe in half and made it easy with canned pintos and dried onions. I liked topping the soup with the cheese but also sour cream and crushed tortilla chips rather than crackers. Thanks Leslie!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Mexican Ham and Bean Soup

    Serving Size: 1 (497 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 159.6
     
    Calories from Fat 30
    19%
    Total Fat 3.4 g
    5%
    Saturated Fat 1.5 g
    7%
    Cholesterol 6.2 mg
    2%
    Sodium 993.5 mg
    41%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 7.6 g
    30%
    Sugars 5.0 g
    20%
    Protein 9.8 g
    19%

    The following items or measurements are not included:

    ham steaks

    chipotle chiles in adobo

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