Spicy Ham and Bean Soup

Submitted by ratherbeswimmin

"Better Homes and Gardens"

 

• Ready In: 55mins
• Ingredients: 18
• Serves: 8

ingredients

• 29.58 ml vegetable oil
• 236.59 ml chopped onion (1 large)
• 236.59 ml sliced carrot (2 medium)
• 118.29 ml sliced celery (1 stalk)
• 118.29 ml chopped red bell peppers (1 small) or 118.29 ml green bell pepper (1 small)
• 6 garlic cloves, minced
• 946.36 ml beef broth
• 473.18 ml water
• 473.18 ml cubed cooked ham (10 oz.)
• 425.24 g can black beans, rinsed and drained
• 425.24 g can red kidney beans, rinsed and drained
• 9.85 ml ground cumin
• 4.92 ml dried thyme, crushed
• 0.61-1.23 ml cayenne pepper
• 0.61 ml ground black pepper
• 118.29 ml dry white wine
• sour cream
• fresh cilantro leaves

directions

1. In a 4- to 6-quart Dutch oven, heat oil over med-high heat.
2. Add in onion, carrot, celery, bell pepper, and garlic; cook about 5 minutes or until onion is tender.
3. Stir in broth, water, ham, black beans, kidney beans, cumin, thyme, cayenne, and black pepper.
4. Stir in wine; bring to a boil; decrease heat; cover and simmer for 25-30 minutes or until carrot is tender.
5. Serve with a dollop of sour cream and garnish with cilantro.