Mexican Ham and Bean Soup

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 8

This filling soup makes good use of leftover ham. Pair with fresh bread for a complete meal.

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:

1. 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.
2. 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.
3. Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro.

By RecipeOfHealth.com