Ham and Bean Soup (MRS)

By hmp13

Ingredients

• 2 cups dried beans (such as navy, pinto or great Northern)
• 1 tablespoon salt
• 2 tablespoons olive oil
• 2 onions, minced
• 3 cloves garlic, minced
• 1 cup water
• 8 ounces baked or boiled ham, diced
• 2 cups diced fresh tomatoes, or 1 (14.5 ounce) can diced tomatoes, drained
• 4 cups chicken broth
• 1/2 teaspoon white pepper
• 1/4 teaspoon cumin
• 1/4 teaspoon pepper
• Dash of hot sauce

Details

Servings 12

Preparation

Step 1

Rinse the beans under cold water. Place the beans in a large, heavy pot and cover with cold water by 2 inches. Stir in the salt. Bring to a boil over high heat and cook for 2 minutes. Remove the pot from the heat, cover and let stand for 1 hour. Return the pot to the heat and bring to a simmer over medium heat. Cook for about 1 hour, until the beans are tender. Drain off the liquid.

Combine the oil, onions, garlic and 1 cup water in a separate large pot. Bring to a boil over high heat and cook for 10 minutes, until the water evaporates. Stir in the ham, tomatoes, broth, white pepper, cumin, black pepper, and hot sauce. Boil for 10 minutes, until the liquid is reduced by half. Stir in the beans and heat until warmed through. Taste and add more cumin or hot sauce, if needed. Serve at once or cool, cover and refrigerate for up to 1 week.