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