Mexican Ham and Bean Soup |
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Prep Time: 90 Minutes Cook Time: 90 Minutes |
Ready In: 180 Minutes Servings: 8 |
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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. Ingredients:
1 lb pinto beans |
8 cups fat free chicken broth |
2 cups chopped onions |
2 cups water |
1 1/2 cups cubed smoked ham steaks |
1 tablespoon chili powder |
2 teaspoons ground cumin |
2 teaspoons dried oregano |
3 bay leaves |
5 garlic cloves, minced |
2 (14 1/2 ounce) cans diced tomatoes |
1/2 teaspoon liquid smoke (optional) |
2 chipotle chiles in adobo, diced (freeze remaining chilies and use in chili or whatever) |
1/2 cup shredded monterey jack cheese or 1/2 cup mexican blend cheese |
1/2 cup chopped cilantro |
Directions:
1. Sort and wash beans; place in large heavy pot.
2. Cover with water to 2 inches above beans; bring to boil.
3. Cook 2 minutes; remove from heat.
4. Cover and let stand for 1 hour.
5. Drain.
6. Or you may cover the beans with the same amount of water and let stand overnight.
7. Drain and proceed as follows.
8. Combine beans, broth, and next 8 ingredients (broth through garlic) in the large heavy pan and bring to a boil.
9. Partially cover and reduce heat to medium-low.
10. Simmer 1 1/2 to 2 hours or until beans are tender.
11. Stir in tomatoes, diced chilies,and liquid smoke, if desired.
12. Simmer 1 hour.
13. Discard bay leaves and serve.
14. Ladle soup into bowls and top with 1 tablespoon cheese and 1 tablespoon cilantro.
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