Ham and Red Bean Soup
Ham and Red Bean Soup might be just the main course you are searching for. This recipe makes 6 servings with 236 calories, 19g of protein, and 6g of fat each. For $1.59 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up olive oil, add he ham and chipotle chile powder and stir in. allow to simmer until beans are and are just begin, garlic, and a few other things to make it today. Overall, this recipe earns a tremendous spoonacular score of 88%. Similar recipes are Ham and Red Bean Soup, Navy Bean (Ham and Bean) Soup, and Ham and Bean Soup.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
3 mediums leeks, green tops and ends cut off and discarded, washed well and sliced thinly
4 sprigs thyme
1 bay leaf
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon olive oil
3 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
1 teaspoon tomato paste
1 pound small red beans, soaked overnight and rinsed
Bone leftover from ham (or you can substitute smoked ham Water (approximately 10 cups) 3 cups diced cooked ham 1 teaspoon ground chipotle chile powder Salt and pepper to taste
Water (approximately 10 cups)
3 cups diced cooked ham
1 teaspoon ground chipotle chile powder
Salt and pepper to taste
3Add the diced ham and chipotle chile powder and stir in. Allow to simmer until beans are soft and are just beginning to break open, another 1 1/2 to 2 hours. Adjust seasoning to taste. Remove ham bone and pull any remaining ham from the bone and return t
Equipment:
kitchen twine
cheesecloth
pot
Cooking instruction summary:
Take the thyme sprigs and bay leaf, and wrap the reserved green leek top around. Tie with butchers twine to secure. Place the coriander seeds, peppercorns, and cumin seeds in the middle of a coffee filter or small piece of cheesecloth, and tie into a bundle using butchers twine. Set aside. Heat the olive oil in a large stockpot over medium heat. Add leeks, carrots, and celery. Saute for 5 minutes or until softened. Add garlic and saute for another minute. Add tomato paste and saute for another minute. Add the beans, ham bone, the herb bundle and the spice bundle, and enough water to cover. Bring to a boil and reduce to a simmer, partially covering. Allow to simmer for 1 hour. Add the diced ham and chipotle chile powder and stir in. Allow to simmer until beans are soft and are just beginning to break open, another 1 1/2 to 2 hours. Adjust seasoning to taste. Remove ham bone and pull any remaining ham from the bone and return to pot. Remove herb bundle and spice bundle, and serve.
Step by step:
1. Take the thyme sprigs and bay leaf, and wrap the reserved green leek top around. Tie with butchers twine to secure.
2. Place the coriander seeds, peppercorns, and cumin seeds in the middle of a coffee filter or small piece of cheesecloth, and tie into a bundle using butchers twine. Set aside.
3. Heat the olive oil in a large stockpot over medium heat.
4. Add leeks, carrots, and celery.
5. Saute for 5 minutes or until softened.
6. Add garlic and saute for another minute.
7. Add tomato paste and saute for another minute.
8. Add the beans, ham bone, the herb bundle and the spice bundle, and enough water to cover. Bring to a boil and reduce to a simmer, partially covering. Allow to simmer for 1 hour.
9. Add the diced ham and chipotle chile powder and stir in. Allow to simmer until beans are soft and are just beginning to break open, another 1 1/2 to 2 hours. Adjust seasoning to taste.
10. Remove ham bone and pull any remaining ham from the bone and return to pot.
11. Remove herb bundle and spice bundle, and serve.
Nutrition Information:
covered percent of daily need
