Ham and Pinto Bean Soup
Ingredients
The soup base
-
2
tablespoons
olive oil
-
½
medium
onion, peeled and diced
-
1
medium
carrot, peeled and diced
-
2
medium
celery ribs, diced
-
3
cloves
garlic, peeled and minced
-
3
cans
pinto beans, rinsed and drained
-
6
cups
unsalted chicken stock
-
1
ham hock
-
3
bay leaves
The flavorings
-
1
cup
cubed ham
-
1
teaspoon
salt
-
1
teaspoon
dried oregano leaves
-
½
teaspoon
dried thyme
-
½
teaspoon
pepper
-
a pinch
crushed red pepper flakes
Instructions
- Heat olive oil in a Dutch oven or soup pot over medium heat.
- Add onion, carrot, and celery; sauté until soft.
- Stir in cubed ham, garlic, salt, oregano, thyme, pepper, and red pepper flakes; sauté until fragrant.
- Add beans, stock, ham hock, and bay leaves; bring to a simmer.
- Cover and cook on low heat for 2-3 hours until the ham falls off the hock.
- Discard the ham hock and bay leaves; shred the ham.
- Taste and adjust seasoning as necessary.
- Optionally, blend the soup for a thicker consistency.
Nutrition Facts (estimated)
Servings
8
Calories
267
Total fat
6g
Total carbohydrates
39g
Total protein
18g
Sodium
741mg
Cholesterol
8mg
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