Name: Mexican Ham And Bean Soup
Yield: 4 servings
Ingredients: 1 pound dried pinto beans; 8 cups fat-free, less-sodium chicken broth; 2 cups chopped onion; 2 cups water; 1 1/2 cups cubed smoked ham steak (about 8 ounces); 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 3 bay leaves; 3 garlic cloves, crushed; 1 (14.5-ounce) can diced tomatoes, undrained; 1 chipotle chile (or dried ancho or pasilla chile); 1/2 cup (2 ounces) shredded Manchego cheese or Monterey Jack cheese; 1/2 cup minced fresh cilantro

Servings: 4 persons

1 pound dried pinto beans
8 cups fat-free, less-sodium chicken broth
2 cups chopped onion
2 cups water
1 1/2 cups cubed smoked ham steak (about 8 ounces)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 chipotle chile (or dried ancho or pasilla chile)
1/2 cup (2 ounces) shredded Manchego cheese or Monterey Jack cheese
1/2 cup minced fresh cilantro

1
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.
2
Combine beans, broth, and next 8 ingredients (broth through garlic) in a Dutch oven; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1 1/2 hours or until beans are tender.
3
Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro.

No nutritional information available.

No additional tips available.

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

Mexican Ham And Bean Soup

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