Mexican Ham and Bean Soup

READY IN: 4hrs 30mins
Recipe by Leslie in Texas

Perfect for a cold, wintry evening or lunch! This is a filling, good "comfort" food soup that will make your whole kitchen smell wonderful! Serve with corn bread and a salad. From an issue of Cooking Light- it's become one of our favorites! This freezes well too.

Top Review by funthymecookin

This was really great! Did not use the cooked beans - but rather the canned. To thicken it up, I took about 1 cup of the soup and mashed it up. The starches allowed the soup to thicken up nicely! Also, for the diced tomatoes - if you like spicy soup - use the diced tomatoes with green chilies and/or add a little bit of salsa. Great flavor and wonderful topped off with shredded cheese, a dollup of sour cream and extra cilantro! Thanks for a great recipe!

Ingredients Nutrition

Directions

  1. Sort and wash beans; place in large heavy pot.
  2. Cover with water to 2 inches above beans; bring to boil.
  3. Cook 2 minutes; remove from heat.
  4. Cover and let stand for 1 hour.
  5. Drain.
  6. Or you may cover the beans with the same amount of water and let stand overnight.
  7. Drain and proceed as follows.
  8. Combine beans, broth, and next 8 ingredients (broth through garlic) in the large heavy pan and bring to a boil.
  9. Partially cover and reduce heat to medium-low.
  10. Simmer 1 1/2 to 2 hours or until beans are tender.
  11. Stir in tomatoes, diced chilies,and liquid smoke, if desired.
  12. Simmer 1 hour.
  13. Discard bay leaves and serve.
  14. Ladle soup into bowls and top with 1 tablespoon cheese and 1 tablespoon cilantro.

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