Cosy ham-and-bean soup

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PREP TIME

10 min

Makes

4 to 5 servings

* PLUS Cooking time: 18 minutes

Ingredients

  • 3 large carrots , peeled
  • 3 garlic cloves
  • 1 onion
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp dried oregano leaves
  • 1 tsp salt
  • 2 large tomatoes
  • 1 1/2 cups chopped ham
  • 2 cups water
  • 284-mL can undiluted chicken broth
  • 1 cup frozen corn kernels , or 341-mL can corn kernels, drained (optional)
  • 540-mL can black beans
  • 1/3 cup chopped fresh parsley
  • 1 tsp Tabasco sauce

Instructions

  • Slice carrots into thin rounds. Mince garlic. Coarsely chop 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 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.

Nutrition (per serving)

  • Calories
  • 134,
  • Protein
  • 11.2 g,
  • Carbohydrates
  • 15.2 g,
  • Fat
  • 3.5 g,
  • Fibre
  • 5 g,
  • Sodium
  • 963 mg.

This hearty and satisfying soup is mildly spiced to warm up your taste buds — and your tummy. It’s also a delicious way to use up leftover ham from Easter.