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."
 
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Ready In:
4hrs 30mins
Ingredients:
15
Serves:
8
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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.
     
  3. 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!
     
  4. I had two big bowls last night, would have gone for a third and thought better of it. Honestly, I wasn't sure mine would turn out so well. I ran out of broth and diced tomotoes, but it was excellent anyway. Also, adding a little sour cream for topping was good.
     
  5. We loved this full-flavored soup. The ingredients make a nice change-of-pace twist to bean soup. Nice touch!!! I only used one chili and it was perfrce for us. I followed your suggestion and served it with corn bread and garden salad...and our meal was complete. Thanks for sharing, Leslie in Texas. This is a keeper.
     
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