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Cosy Ham-And-Bean Soup

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“This is out of Chatelaine mag. It has low fat, protein and very healthy veggies and taste good too. This asks for black beans but I have used pinto (didn't have the black on hand)with fine results so I would say to use the beans you like the best. For ZWT this is in the Spanish devision because of the olive oil, garlic and tomato. This was a combo that my dad loved and used often, he was a grand Son of Spain who was born in Andalusia shortly before my grand parents moved to the U.S.”
READY IN:
30mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice carrots into thin rounds, mince the garlic, and coarsely chop the onion.
  2. Coat a large saucepan with oil and set over medium-high heat.
  3. Add carrots, garlic and onion. Sprinkle with paprika, chili powder, oregano and salt.
  4. Stir occasionally until onion is softened, about 5 minutes.
  5. While onion is cooking, coarsely chop tomatoes.
  6. Add ham to onion mixture and stir often until ham is lightly browned, about 2 minutes.
  7. Add tomatoes, water, undiluted chicken broth and corn.
  8. Using a wooden spoon, scrape up and stir in brown bits from pan bottom to add flavour.
  9. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, to develop flavour, 8 minutes.
  10. Meanwhile, drain and rinse beans. Add to pan and stir often until warm, 3 minutes.
  11. Remove from heat. Stir in parsley and Tabasco.

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