This recipe was inspired by the over abundance of leftover ham we had in our fridge from Easter. My husband was sick of eating ham sandwiches and I’m not really that big of a ham person so we didn’t even put a dent in the leftovers. I decided to cut off as much ham as I could from the bone, cube it and freeze it. With the bone I decided to make a soup using what I had on hand. The ham bone gave the soup a rich, smoky flavor, but it’s not overly “hammy”.
Ham and Black Bean Soup
- 1 tablespoon olive oil
- 2 cups onion, diced
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 3 cloves garlic, chopped
- 2 15.5 oz cans of black beans, drained and rinsed
- 1 large honey glazed ham bone, with some meat left on it
- 1 28 oz can crushed tomatoes
- 2 teaspoons Frank’s Red Hot or other cayenne hot sauce
- 6 cups of chicken broth
- 1 cup cubed honey glazed ham
- Salt and pepper to taste
In a large soup pot, add the olive oil and sauté the onion, carrots, celery and garlic over medium high heat until the onion becomes translucent (about 8 minutes). Add the beans, ham bone, chicken broth, tomatoes, hot sauce, salt and pepper. Turn the heat to high and bring the mixture to a rolling boil. Then reduce the heat to low and allow the soup to simmer for 1.5-2 hours. Add the cubed ham and let simmer for an additional 15 minutes. Discard the bone and serve with warm, crusty bread or corn bread.