Well with the Covid- 19 stay at home order in place, she who must be obeyed and I had lots of Easter ham left over. So I put my mind to work and knowing that black beans and smokey tastes go hand in hand I came up with a super easy, awesome Ham and Black Bean soup recipe.
Ingredients
1 lb. ham – cubed (I used left over spiral ham)
1 – 15 oz can of seasoned black beans.
1 – 15 oz can black beans.
1 – 14.5 oz can diced tomatoes.
1 – 14.5 oz can chicken broth
1 – 4 oz can Fire Roasted Diced Green Chiles.
1/2 large onion – chopped.
2 cloves garlic – chopped.
1 tsp dried cilantro.
1 tsp salt.
1 tbsp virgin olive oil.
Preparation
Heat the olive oil in large pot, add onion and sauté for couple minutes.
Raise the temperature to medium and to the pot add the tomatoes, chicken broth, garlic, cilantro, salt, and stir.
Next, drain the packing juice from the beans, rinse, and add the beans to the pot.
Next, add the ham pieces, stir to mix and raise heat to get a boil. Reduce heat to simmer cover and let soup cook for at least forty minutes. Check every now and then and stir to make sure the boil is not too rapid. You can add a little water if it is looking too dense.
If you have soft flour tortillas around plate a few for dipping in the soup. And that’s it you just made a super easy but awesome dinner!
Stay inside, do some cooking, and soon we can all get outdoors again!
