Cosy Ham And Bean Soup

Annacia *

By
@Annacia

This is out of Chatelaine mag back in 2006. It has low fat, protein and very healthy veggies and taste great too. This asks for black beans but I have used pinto (didn't have the black on hand) with fine results so I would say to use the beans you like the best.


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Rating:

Serves:

5

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

3
large carrots, peeled
3
garlic cloves
1
onion
1 Tbsp
olive oil
1 tsp
paprika
1 tsp
chili powder
1 tsp
dried oregano leaves
1 tsp
salt
2
large tomatoes
1 1/2 c
chopped ham
2 c
water
10 oz
undiluted chicken broth
1 c
frozen corn
19 oz
black beans
1/3 c
chopped fresh parsley
1 tsp
tabasco sauce (optional)

Directions Step-By-Step

1
Slice carrots into thin rounds, mince the garlic, and coarsely chop the onion.
2
Coat a large saucepan with oil and set over medium-high heat.
3
Add carrots, garlic and onion. Sprinkle with paprika, chili powder, oregano and salt.
4
Stir occasionally until onion is softened, about 5 minutes.
5
While onion is cooking, coarsely chop tomatoes.
6
Add ham to onion mixture and stir often until ham is lightly browned, about 2 minutes.
7
Add tomatoes, water, undiluted chicken broth and corn.
8
Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavor.
9
Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 8 minutes.
10
Meanwhile, drain and rinse beans. Add to pan and stir often until warm, 3 minutes.
11
Remove from heat. Stir in parsley and Tabasco.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Spanish
Other Tag: Quick & Easy