Kitchen Sink Black Bean and Ham Soup
Kitchen Sink Black Bean and Ham Soup is a great way to use up Easter Baked Ham leftovers with dried beans and frozen vegetables.
Servings: 12
Ingredients
- ham bone
- 1 pound dry beans I used mostly black, some red, some black-eyed
- 4 cups water
- 5 cups stock I used chicken
- 1 cup poblano peppers green bell would be great too
- 2 cups onions
- 2 cups celery
- 2 cups carrots
- 2 cups diced ham
- frozen corn optional
- 28 ounce jar diced tomatoes + a cup frozen tomatoes that I had in the freezer
- 2 cups frozen pearl onions optional- again, I wanted to use them up
- 3 + tablespoons cumin powder
- 1 tablespoon dry cilantro or ¼ cup fresh chopped leaves
- 2 bay leaves
- ½ teaspoon + cayenne powder
- salt optional at the end
garnish
- avocado
- sour cream or yogurt
- cilantro
- limes
Instructions
- Dice onions, celery, carrots, and peppers. Add to a large stockpot with 1-2 tablespoons olive oil. Sauté until beginning to soften.
- Add the cumin powder, bay leaves, and cayenne. Sauté another minute or two.
- Add the tomatoes. Cook another minute or two.
- Cut as much of the meat from the ham bone as possible. Dice and reserve in the refrigerator until the soup is finished.
- If using a crock pot or slow cooker, add the ham bone, beans, water, and stock to the crockpot and set on warm, otherwise, add to the onion mixture on the stove. Add the frozen tomatoes and onions if using. Cook on low for a couple of hours, until the beans soften completely.
- Add the diced ham at the end and cook for a few minutes.
- Season with salt and pepper if the stock and the ham didn’t flavor it enough.
- Serve with avocado, sour cream or yogurt, and lime wedges.
Notes
Pairs well with quesadillas.