Ham and red bean soup
Ham and Red Bean Soup is a gluten-free and dairy-free main course, perfect for autumn. This recipe covers 23% of your daily requirements of vitamins and minerals. It takes roughly 45 minutes to prepare and has a spoonacular score of 75%.
Ingredients
leeks
3 medium
fresh thyme leaves
4 sprigs
bay leaves
1
whole coriander seeds
1 tsp
peppercorns
0.5 tsps
cumin seeds
1 tsp
olive oil
1 tsp
carrots
3
celery
2 stalks
garlic
2 cloves
tomato paste
1 tsp
red kidney beans
453.59 g
chili powder
1 can
water
2.37 l
cooked ham
339 g
salt and pepper
6 servings
Method
- Take the thyme sprigs and bay leaf, and wrap the reserved green leek top around. Tie with butchers twine to secure.
- Place the coriander seeds, peppercorns, and cumin seeds in the middle of a coffee filter or small piece of cheesecloth, and tie into a bundle using butchers twine. Set aside.
- Heat the olive oil in a large stockpot over medium heat.
- Add leeks, carrots, and celery.
- Saute for 5 minutes or until softened.
- Add garlic and saute for another minute.
- Add tomato paste and saute for another minute.
- Add the beans, ham bone, the herb bundle and the spice bundle, and enough water to cover. Bring to a boil and reduce to a simmer, partially covering. Allow to simmer for 1 hour.
- Add the diced ham and chipotle chile powder and stir in. Allow to simmer until beans are soft and are just beginning to break open, another 1 1/2 to 2 hours. Adjust seasoning to taste.
- Remove ham bone and pull any remaining ham from the bone and return to pot.
- Remove herb bundle and spice bundle, and serve.
Nutrition:
Carbs
28 g
Fat
5 g
Protein
18 g
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