Cosy ham-and-bean soup
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* PLUS Cooking time: 18 minutes
1 1/2 cups
, or 341-mL can corn kernels, drained (optional)
- 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)
- 11.2 g,
- 15.2 g,
- 3.5 g,
- 5 g,
- 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.