cosy ham and bean soup
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.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
5 serving(s)
Ingredients
- 3 - large carrots, peeled
- 3 - garlic cloves
- 1 - onion
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt
- 2 - large tomatoes
- 1 1/2 cups chopped ham
- 2 cups water
- 10 ounces undiluted chicken broth
- 1 cup frozen corn
- 19 ounces black beans
- 1/3 cup chopped fresh parsley
- 1 teaspoon tabasco sauce (optional)
How To Make cosy ham and bean soup
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Step 1Slice carrots into thin rounds, mince the garlic, and coarsely chop the onion.
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Step 2Coat a large saucepan with oil and set over medium-high heat.
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Step 3Add carrots, garlic and onion. Sprinkle with paprika, chili powder, oregano and salt.
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Step 4Stir occasionally until onion is softened, about 5 minutes.
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Step 5While onion is cooking, coarsely chop tomatoes.
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Step 6Add ham to onion mixture and stir often until ham is lightly browned, about 2 minutes.
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Step 7Add tomatoes, water, undiluted chicken broth and corn.
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Step 8Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavor.
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Step 9Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 8 minutes.
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Step 10Meanwhile, drain and rinse beans. Add to pan and stir often until warm, 3 minutes.
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Step 11Remove from heat. Stir in parsley and Tabasco.
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