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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 24 |
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I had some ham left over from another meal and wanted to use it up, so I went to the pantry to see what kind of a soup I could throw together. The following recipe is what I came up with, and if I say so myself, it came out hearty and delicious! You may of course use different kinds of beans or spices as well as frozen carrots and/or canned tomatoes, but I prefer to use fresh ingredients when I have them on hand. Enjoy! Ingredients:
2 tablespoons olive oil |
5 small shallots, chopped small |
6 garlic cloves, minced |
1/2 lb ham, chopped small |
1 (15 ounce) can whole kernel corn, undrained |
1 (15 ounce) can pinto beans, undrained |
1 (15 ounce) can great northern beans, undrained |
1 (15 ounce) can chicken broth |
2 large carrots, chopped small |
2 teaspoons cumin |
1 teaspoon dried oregano |
1 teaspoon ground black pepper |
2 dashes cayenne pepper |
2 medium tomatoes, chopped |
1/2 cup cheese, grated (optional) |
Directions:
1. Heat oil in a large soup pot or dutch oven over medium heat.
2. Add shallots and garlic and cook until beginning to brown, then stir ham into the pot.
3. Add all canned ingredients, then the carrots and all the spices.
4. Reduce heat to low and cover pot for one hour.
5. Add chopped tomatoes and continue to heat on low for 15 - 20 minutes.
6. Serve in bowls and top with shredded cheese if you like.
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