Email to Terry Ward      

Mexican Ham and Bean Soup

Source of Recipe


Cooking Light-10/02






List of 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 cloves garlic, 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
  






Instructions



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 cialntro.
   
   
4. Yield: 8 servings (serving size: 1 1/2 cup soup, 1 tablespoon cheese and 1 tablespoon cilantro). 303 cal, 4.2g fat, 20.3g pro, 46.8g carb, 16.1g fiber, 22mg chol, 4.3mg iron, 958mg sod, 153mg calc.