Bean & Ham Bone Soup

 

This hearty soup puts the meaty bone from a leftover baked ham to excellent use. Pinto beans work fine, but if you can find them, bolita beans are creamier and a bit sweeter. This soup freezes well for up to 3 months.

What you will need

1 lb. dried pinto or bolita beans (about 2 cups)

1/2 lb. poblano chiles (2 to 3 medium)

2 Tbs. extra-virgin olive oil

1 medium red onion, chopped

2 tsp. minced garlic

1 tsp. cumin seeds

1 quart lower-salt chicken broth

Leftover ham bone with meat attached, glaze removed

1-1/2 tsp. dried oregano

1 large sweet potato, peeled and cut into 3/4-inch dice

1/4 cup chopped fresh cilantro

1 Tbs. fresh lime juice

Kosher salt and freshly ground black pepper

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