Marmie's Blackbean With Ham and Vegetable Soup.

Name: Marmie's Blackbean With Ham and Vegetable Soup.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups ham, leftover baked ham; 1 cup ham drippings (add slowly to taste as the juices are salty); 1 potato, Red medium in size diced; 7 carrots, - Small to medium in size sliced thinly; 1 medium white onion, diced; 3 -4 hot peppers, fresh chopped very finely (I used the seeds too); 2 (14 ounce) cans chopped tomatoes (I used 1 with basil, garlic and oregano and 1 can green pepper celery and onion); ½ cup frozen spinach, 'chopped nuggets' (about 4); 3 cups chicken broth (I boil my leftover roasting chickens with vegs and onions and seasonings, de bone it and freeze it i); ½ cup dry lentils, cleaned and rinsed (black or brown); 1 (28 ounce) can black beans, rinsed and drained

Servings: persons

2 cups ham, leftover baked ham
1 cup ham drippings (add slowly to taste as the juices are salty)
1 potato, Red medium in size diced
7 carrots, - Small to medium in size sliced thinly
1 medium white onion, diced
3 -4 hot peppers, fresh chopped very finely (I used the seeds too)
2 (14 ounce) cans chopped tomatoes (I used 1 with basil, garlic and oregano and 1 can green pepper celery and onion)
½ cup frozen spinach, 'chopped nuggets' (about 4)
3 cups chicken broth (I boil my leftover roasting chickens with vegs and onions and seasonings, de bone it and freeze it i)
½ cup dry lentils, cleaned and rinsed (black or brown)
1 (28 ounce) can black beans, rinsed and drained

1
In a large soup pot pour in 1/4 cup of the ham broth, add carrot and onion, simmer for 5 minute.
2
Add everything else except the spinach, ham and canned black beans, simmer for 30 min untill carrot and lentils are tender.
3
Add 1/2 the can of Black beans to soup pot.
4
Blend with hand blender (ie: Braun) just slightly, to thicken the broth but not make soup mash.
5
Add remaining Black beans, ham and spinach and simmer another 10 min or so to heat through.
6
Add pepper to taste.
7
(though I added no spices as the canned tomatoes were spiced and the peppers offered a nice zip, as well the ham is plenty salty!
8
I served it with corn bread and it was a really simple rainy summer night kind of meal!
9
Garnish with fresh parm.
10
I hope you enjoy it as well.

783

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups ham, leftover baked ham, 1 cup ham drippings (add slowly to taste as the juices are salty), 1 potato, Red medium in size diced, 7 carrots, - Small to medium in size sliced thinly, and more.

Yes, Marmie's Blackbean With Ham and Vegetable Soup. falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!