Ham and Bean Soup
·left over ham on the bone
53 ozpinto or kidney beans (use the 53oz can)
4-5cilantro fresh sprigs
5-6peppercorns, whole black
1 Tbsporegano, dried
1-2 cwater (you can use chicken or veggie broth)
How to Make Ham and Bean Soup
- Thaw out the ham bone in the fridge (about ½ - 1 day). Once thawed or almost thawed, place bone in tall pot with 1-2 cup(s) of water, add the chopped tomatoes, onions, cilantro and peppercorns. Close lid and allow the jam to finish thawing (time will vary) and the veggies to flavor the water (roughly 30 minutes) on a medium heat.
- Once you’re able to almost pull ham from bone add the entire can of beans and the dried oregano. I usually rub the oregano in between my hands to open the flavors. Taste your water and determine if you need to add any salt, pepper, etc… At this point you’re able to determine if you need a bit more water and/or flavor. Cook for another 20-30 minutes or so. To thicken the soup you may cook on high heat for about 5 minutes or take out about 1 cup of beans and liquid and place in blender. The longer the soup cooks the more it will thicken. After soup is done remove any remaining ham from bone and toss the bone. You’ll be left with a rich, hearty and delicious soup!
- Note – adding more ingredients for flavor will depend on two things, the amount of seasoning the ham had originally as well as the size. Taste the soup as you go to determine what you should add. Avoid adding salt until the end; remember ham is already pretty salty.