Cosy Ham-And-Bean Soup
This is out of Chatelaine mag. It has low fat, protein and very healthy veggies and taste good too. This asks for black beans but I have used pinto (didn't have the black on hand)with fine results so I would say to use the beans you like the best. For ZWT this is in the Spanish devision because of the olive oil, garlic and tomato. This was a combo that my dad loved and used often, he was a grand Son of Spain who was born in Andalusia shortly before my grand parents moved to the U.S.
- Ready In:
- 3 large carrots, peeled
- 3 garlic cloves
- 1 onion
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt
- 2 large tomatoes
- 1 1⁄2 cups chopped ham
- 2 cups water
- 10 ounces undiluted chicken broth
- 1 cup frozen corn
- 19 ounces black beans
- 1⁄3 cup chopped fresh parsley
- 1 teaspoon Tabasco sauce (optional)
- Slice carrots into thin rounds, mince the garlic, and coarsely chop the onion.
- Coat a large saucepan with oil and set over medium-high heat.
- Add carrots, garlic and onion. Sprinkle with paprika, chili powder, oregano and salt.
- Stir occasionally until onion is softened, about 5 minutes.
- While onion is cooking, coarsely chop tomatoes.
- Add ham to onion mixture and stir often until ham is lightly browned, about 2 minutes.
- Add tomatoes, water, undiluted chicken broth and corn.
- Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavour.
- Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 8 minutes.
- Meanwhile, drain and rinse beans. Add to pan and stir often until warm, 3 minutes.
- Remove from heat. Stir in parsley and Tabasco.