Ham and Red Bean Soup

Name: Ham and Red Bean Soup
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6
Cuisine: Indian
Ingredients: 3 pieces Leeks (3 mediums leeks, green tops and ends cut off and discarded, washed well and sliced thinly); 4 sprig Thyme (4 sprigs thyme); 1 piece Bay Leaves (1 bay leaf); 1 tsp Coriander Seed (1 teaspoon coriander seeds); ½ tsp Black Peppercorns (1/2 teaspoon black peppercorns); 1 tsp Cumin Seeds (1 teaspoon cumin seeds); 1 tsp Olive Oil (1 teaspoon olive oil); 3 pieces Carrot (3 carrots, peeled and diced); 2 stalk Celery (2 stalks celery, diced); 2 cloves Garlic (2 cloves garlic, minced); 1 tsp Tomato Paste (1 teaspoon tomato paste); 1 lb Red Kidney Beans (1 pound small red beans, soaked overnight and rinsed); 1 can Green chili pepper (Bone leftover from ham (or you can substitute smoked ham Water (approximately 10 cups) 3 cups diced cooked ham 1 teaspoon ground chipotle chile powder Salt and pepper to taste + 1 teaspoon ground chipotle chile powder); 10 cup Bottled Drinking Water (Water (approximately 10 cups)); 3 cup Ham (3 cups diced cooked ham); 0 pieces Salt and Pepper (Salt and pepper to taste)

170 minIndian

Servings6

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Gluten Free
Dairy Free

Ingredients

For 6 servings

Leeks3 pieces · 3 mediums leeks, green tops and ends cut off and discarded, washed well and sliced thinly
Thyme4 sprig · 4 sprigs thyme
Bay Leaves1 piece · 1 bay leaf
Coriander Seed1 tsp · 1 teaspoon coriander seeds
Black Peppercorns½ tsp · 1/2 teaspoon black peppercorns
Cumin Seeds1 tsp · 1 teaspoon cumin seeds
Olive Oil1 tsp · 1 teaspoon olive oil
Carrot3 pieces · 3 carrots, peeled and diced
Celery2 stalk · 2 stalks celery, diced
Garlic2 cloves · 2 cloves garlic, minced
Tomato Paste1 tsp · 1 teaspoon tomato paste
Red Kidney Beans1 lb · 1 pound small red beans, soaked overnight and rinsed
Green chili pepper1 can · Bone leftover from ham (or you can substitute smoked ham Water (approximately 10 cups) 3 cups diced cooked ham 1 teaspoon ground chipotle chile powder Salt and pepper to taste + 1 teaspoon ground chipotle chile powder
Bottled Drinking Water10 cup · Water (approximately 10 cups)
Ham3 cup · 3 cups diced cooked ham
Salt and Pepper0 pieces · Salt and pepper to taste

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Steps

1Take the thyme sprigs and bay leaf, and wrap the reserved green leek top around. Tie with butchers twine to secure.
2Place 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.
3Heat the olive oil in a large stockpot over medium heat.
4Add leeks, carrots, and celery.
5Saute for 5 minutes or until softened.
6Add garlic and saute for another minute.
7Add tomato paste and saute for another minute.
8Add 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.
9Add 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.
10Remove ham bone and pull any remaining ham from the bone and return to pot.
11Remove herb bundle and spice bundle, and serve.