This spicy ham & black bean soup is a tasty way to use up some of those ham leftovers you’re sure to face come Easter.
Spicy Ham & Black Bean Soup
1 cup ham, cut into bite-sized pieces
1 cup diced carrots
½ onion, chopped
½ green pepper, chopped
2 Tbs. hot pepper, chopped (optional)
2 cloves of garlic, minced
2 Tbs. oil
2 cans black beans
1 can diced tomatoes (with green chiles, if desired)
1 ½ cup cooked rice, cooled
½ Tbs. dried cumin
1 tsp. basil
In large stockpot, boil ham bone in 1 quart of water.
Meanwhile, dice carrots, chop onion and peppers, and mince garlic. Heat 2 Tbs. of oil in large skillet and sauté diced vegetables until slightly soft.
Take ham bone from broth and remove any ham remaining on the bone. Add ham and sautéed mixture to the broth. Bring to a boil; reduce heat and simmer for 10 minutes.
Puree one can of black beans and the can of tomatoes in a blender. Add puree to soup, along with one can of whole black beans. Return to a boil; reduce heat and add rice, cumin and basil. Simmer for 10 minutes.