Ham and Red Bean Soup
eatoplan
November 27, 2024
- Prepare the Herb and Spice Bundles:
- Wrap the thyme sprigs and bay leaf with the reserved green leek top, tying securely with butcher’s twine.
- Place the coriander seeds, peppercorns, and cumin seeds in a coffee filter or small piece of cheesecloth, then tie it into a bundle using butcher’s twine. Set both aside.
- Sauté the Aromatics:
- Heat olive oil in a large stockpot over medium heat. Add the chopped leeks, carrots, and celery. Sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for another minute. Add tomato paste, stirring well, and sauté for an additional minute.
- Build the Soup Base:
- Add the red beans, ham bone, prepared herb bundle, and spice bundle to the pot. Pour in enough water to cover everything.
- Bring the mixture to a boil, then reduce to a simmer. Partially cover the pot and let it simmer for 1 hour.
- Incorporate the Ham and Spice:
- Stir in the diced ham and chipotle chile powder. Simmer the soup for another 1 ½ to 2 hours, or until the beans are tender and just beginning to break apart.
- Finalize and Serve:
- Remove the ham bone, pulling off any remaining meat, and return the meat to the pot. Discard the herb and spice bundles.
- Taste and adjust seasoning as needed. Ladle the soup into bowls and serve warm.
Reviews
Ingredients:
Adjust Servings
| 3medium leeks green, washed, sliced, well | |
| 4sprigs thyme | |
| 1 bay leaf | |
| 1teaspoon coriander seeds | |
| 0.5teaspoon peppercorns black | |
| 1teaspoon cumin seeds | |
| 1teaspoon olive oil | |
| 3 carrots diced, peeled | |
| 2stalks celery diced | |
| 2cloves garlic minced | |
| 1teaspoon tomato paste | |
| 1pound beans red, rinsed | |
| 1can bone from ham 3 cups ham 1 teaspoon ground chipotle chile powder salt and pepper smoked, diced, leftover, cooked, to taste, (or you substitute ham Water (approximately 10 cups) | |
| 10cups water | |
| 3cups ham diced, cooked | |
| 1teaspoon ground chipotle chile powder | |
| 6servings salt and pepper to taste | |
| 1t add he ham and chipotle chile powder and stir in. allow to simmer until beans are and are just begin diced, soft |
Directions
1.
Prepare the Herb and Spice Bundles
1. Wrap the thyme sprigs and bay leaf with the reserved green leek top, tying securely with butcher's twine. | 2. Place the coriander seeds, peppercorns, and cumin seeds in a coffee filter or small piece of cheesecloth, then tie it into a bundle using butcher's twine. Set both aside.
Mark as complete
2.
Sauté the Aromatics
1. Heat olive oil in a large stockpot over medium heat. Add the chopped leeks, carrots, and celery. Sauté for about 5 minutes until softened. | 2. Stir in the minced garlic and cook for another minute. Add tomato paste, stirring well, and sauté for an additional minute.
Mark as complete
3.
Build the Soup Base
1. Add the red beans, ham bone, prepared herb bundle, and spice bundle to the pot. Pour in enough water to cover everything. | 2. Bring the mixture to a boil, then reduce to a simmer. Partially cover the pot and let it simmer for 1 hour.
Mark as complete
4.
Incorporate the Ham and Spice
Stir in the diced ham and chipotle chile powder. Simmer the soup for another 1 ½ to 2 hours, or until the beans are tender and just beginning to break apart.
Mark as complete
5.
Finalize and Serve
1. Remove the ham bone, pulling off any remaining meat, and return the meat to the pot. Discard the herb and spice bundles. | 2. Taste and adjust seasoning as needed. Ladle the soup into bowls and serve warm.
Mark as complete
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