Best Fiesta Ham Soup Recipes

HAM AND BEAN SOUP

Ham and Bean Soup image

This is easily the best Ham and Bean Soup we've ever had! It's a simple, adaptable recipe, perfect with chunks of crusty bread.

Provided by Kaitlin

Categories Soup

Time 5h20m

Number Of Ingredients 18

Ingredients

1 tablespoon oil ((olive oil, vegetable oil, canola oil, etc.))
1 1/2 cups onions ((diced, about 1 medium onion))
4 large garlic cloves ((chopped))
2 cups celery ((diced, about 5 ribs of celery))
2 1/2 cups carrots ((diced, about 6 medium carrots))
5 15 oz. cans assorted beans
9 cups water
2 large bay leaves
2 teaspoons dried thyme
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chicken bouillon paste ((adjust to avoid over-salting if using powdered bouillon))
14 ounces ham ((roughly shredded or diced; or 2 large smoked ham hocks))
1/2 cup fresh parsley ((chopped))
1/4-1/2 teaspoon liquid smoke ((optional, to taste: not needed if using smoked ham hocks))

Steps:

Heat a Dutch oven (you can also use a thick-bottomed soup pot, but may need to stir more often to prevent burning) over medium heat for about 3 minutes or so, until it's nice and hot. Add the oil and the onions. Cook until the onions begin to turn translucent. Add the garlic and cook for 1-2 minutes.
Stir in the chopped celery and carrots, and cook for an additional 5-6 minutes. Add the beans, followed by the water. Increase the heat to high.
Add the bay leaves, dried thyme, garlic powder, onion powder, white pepper, black pepper, paprika, and chicken bouillon paste. (If you don't have chicken bouillon paste, simply use chicken stock in place of the water.) Bring to a boil.
Stir in the ham. I like to cut it into big shards/shreds for extra texture. (Sarah likes hers cubed and orderly though. I won't judge either way!) If you're using a ham hock instead of ham, you can add it in now.
Reduce the heat to medium-low so the soup is at a somewhat energetic simmer--it should always be at a low bubble. Cook for 4-5 hours, stirring periodically. If the soup isn't cooking down, you may want to increase the heat to medium. Every stove is different, so don't just set it and forget it. Periodically check liquid levels.
In the last hour of cooking, add the fresh parsley, and cook for another hour. It's done when the beans and carrots are tender, and the soup is thickened. If you used a ham hock, fish out any bones, and chop up any large pieces of meat and skin (keeping the skin is optional) that don't break down during the cooking process before serving.
This soup is quite forgiving. If it ends up too salty for your tastes, just add water, and lightly mash some of the beans to release their starchiness and re-thicken the soup. If you are reheating the soup and there is not enough liquid, just add 1-2 cups of water to bring it back to your desired consistency.

Nutrition Facts : Calories 317 kcal, Carbohydrate 40 g, Protein 19 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 25 mg, Sodium 906 mg, Fiber 12 g, Sugar 5 g, ServingSize 1 serving

MEXICAN HAM AND BEAN SOUP

Mexican Ham and Bean Soup image

Perfect for a cold, wintry evening or lunch! This is a filling, good "comfort" food soup that will make your whole kitchen smell wonderful! Serve with corn bread and a salad. From an issue of Cooking Light- it's become one of our favorites! This freezes well too.

Provided by Leslie in Texas

Categories Beans

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb pinto beans
8 cups fat free chicken broth
2 cups chopped onions
2 cups water
1 1/2 cups cubed smoked ham steaks
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 bay leaves
5 garlic cloves, minced
2 (14 1/2 ounce) cans diced tomatoes
1/2 teaspoon liquid smoke (optional)
2 chipotle chiles in adobo, diced (freeze remaining chilies and use in chili or whatever)
1/2 cup shredded monterey jack cheese or 1/2 cup Mexican blend cheese
1/2 cup chopped cilantro

Steps:

Sort and wash beans; place in large heavy pot.
Cover with water to 2 inches above beans; bring to boil.
Cook 2 minutes; remove from heat.
Cover and let stand for 1 hour.
Drain.
Or you may cover the beans with the same amount of water and let stand overnight.
Drain and proceed as follows.
Combine beans, broth, and next 8 ingredients (broth through garlic) in the large heavy pan and bring to a boil.
Partially cover and reduce heat to medium-low.
Simmer 1 1/2 to 2 hours or until beans are tender.
Stir in tomatoes, diced chilies,and liquid smoke, if desired.
Simmer 1 hour.
Discard bay leaves and serve.
Ladle soup into bowls and top with 1 tablespoon cheese and 1 tablespoon cilantro.