HAM AND BLACK BEAN SOUP Recipe
This ham and black bean soup is a favorite at my house. I always make it when I have ham leftover or even frozen ham that I need to use. We like it with cornbread muffins. Soup is one of my favorite things and I usually have it for lunch.
- 2 – 3 cups ham, cooked and chopped
- 3 cups water
- 2 large carrots, chopped
- 1 small onion, chopped
- 2 stalks celery, chopped
- 1 medium sized green pepper, chopped
- 1 (14.5 ounce) can chicken broth
- 1 (15.25 ounce) can black beans, rinsed
- 1 (15.25 ounce) can whole kernel corn, drained (can use frozen or fresh, too)
- 1 (14.5 ounce) can diced tomatoes
- 1 (4 ounce) can green chilis, Optional
- 1/2 teaspoon cumin
- 1/2 teaspoon minced garlic
- 1 teaspoon chili powder
- Pinch cayenne or a few drops hot sauce
- 1/4 cup instant rice or can use long grain
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Add all ingredients to soup pot and bring to boil, turn down to simmer for about 45 minutes or until carrots are tender. Makes about 2 1/2 quarts soup. Serve with your favorite shredded cheese on top. Enjoy!
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