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    You are in: Home / Recipes / Marmie's Blackbean With Ham and Vegetable Soup. Recipe
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    Marmie's Blackbean With Ham and Vegetable Soup.

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Marmie's's Note:

    I had decided it was time to begin purging my pantry and freezers in preperation for the fall frenzie of delectables coming in from the garden. I found a frozen bag of leftover baked ham ( I thought initially it was roast beef :( ) from Thanksgiving and wanted to make something yummy... though I am tired of baked beans every time we have ham.. I searched for a recipe and could not find what I was looking for, so I had to get creative.. We really liked this soup and next time I think I will add another hot pepper or two as well as a bit of frozen peaches and cream corn, or perhaps a bit of pot barley or rice?

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    Ingredients:

    Serves: 12

    Yield:

    bowls

    Units: US | Metric

    • 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)
    • 1/2 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)
    • 1/2 cup dry lentils, cleaned and rinsed (black or brown)
    • 1 (28 ounce) can black beans, rinsed and drained

    Directions:

    1. 1
      In a large soup pot pour in 1/4 cup of the ham broth, add carrot and onion, simmer for 5 minute.
    2. 2
      Add everything else except the spinach, ham and canned black beans, simmer for 30 min untill carrot and lentils are tender.
    3. 3
      Add 1/2 the can of Black beans to soup pot.
    4. 4
      Blend with hand blender (ie: Braun) just slightly, to thicken the broth but not make soup mash.
    5. 5
      Add remaining Black beans, ham and spinach and simmer another 10 min or so to heat through.
    6. 6
      Add pepper to taste. (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!
    7. 7
      I served it with corn bread and it was a really simple rainy summer night kind of meal! Garnish with fresh parm.
    8. 8
      I hope you enjoy it as well.

    Browse Our Top Beans Recipes

    Ratings & Reviews:

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    Nutritional Facts for Marmie's Blackbean With Ham and Vegetable Soup.

    Serving Size: 1 (286 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 185.7
     
    Calories from Fat 20
    11%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 12.1 mg
    4%
    Sodium 580.2 mg
    24%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 9.2 g
    37%
    Sugars 4.8 g
    19%
    Protein 14.5 g
    29%

    The following items or measurements are not included:

    ham drippings

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