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Marmie's Blackbean With Ham and Vegetable Soup.

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“I had decided it was time to begin purging my pantry and freezers in preperation for the fall frenzie of delectables coming in from the garden. I found a frozen bag of leftover baked ham ( I thought initially it was roast beef :( ) from Thanksgiving and wanted to make something yummy... though I am tired of baked beans every time we have ham.. I searched for a recipe and could not find what I was looking for, so I had to get creative.. We really liked this soup and next time I think I will add another hot pepper or two as well as a bit of frozen peaches and cream corn, or perhaps a bit of pot barley or rice?”
10-12 bowls

Ingredients Nutrition

  • 2 cups ham, leftover baked ham
  • 1 cup ham drippings (add slowly to taste as the juices are salty)
  • 1 potato, Red medium in size diced
  • 7 carrots, - Small to medium in size sliced thinly
  • 1 medium white onion, diced
  • 3 -4 hot peppers, fresh chopped very finely (I used the seeds too)
  • 2 (14 ounce) cans chopped tomatoes (I used 1 with basil, garlic and oregano and 1 can green pepper celery and onion)
  • 12 cup frozen spinach, 'chopped nuggets' (about 4)
  • 3 cups chicken broth (I boil my leftover roasting chickens with vegs and onions and seasonings, de bone it and freeze it i)
  • 12 cup dry lentils, cleaned and rinsed (black or brown)
  • 1 (28 ounce) can black beans, rinsed and drained


  1. In a large soup pot pour in 1/4 cup of the ham broth, add carrot and onion, simmer for 5 minute.
  2. Add everything else except the spinach, ham and canned black beans, simmer for 30 min untill carrot and lentils are tender.
  3. Add 1/2 the can of Black beans to soup pot.
  4. Blend with hand blender (ie: Braun) just slightly, to thicken the broth but not make soup mash.
  5. Add remaining Black beans, ham and spinach and simmer another 10 min or so to heat through.
  6. Add pepper to taste. (though I added no spices as the canned tomatoes were spiced and the peppers offered a nice zip, as well the ham is plenty salty!
  7. I served it with corn bread and it was a really simple rainy summer night kind of meal! Garnish with fresh parm.
  8. I hope you enjoy it as well.

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