Yankee Beware Soup
This chunky bean and ham soup is spicy and hearty, perfect for cold weather. In the original recipe 3 teaspoons of Tabasco were crossed out and a warning over the heat noted. I omitted the Tabasco but certainly use it to amp up the heat if you prefer (taste first) along with selecting hot salsa. The use of Kombu seaweed does not add flavor but is known to difuse the 'digestive distress' which can accompany bean dishes (it is removed prior to serving).
Servings 10 -12 cups
Calories 123kcal
Ingredients
- 2 cups mixed Dry Beans , rinsed
- 1 teaspoon Kosher Salt
- 1 large yellow Onion , chopped
- 1 pound Ham Steak (cooked), diced
- 1 Carrot , sliced
- 1 large clove Garlic , minced
- 1 teaspoon Lemon Juice , freshly squeezed
- 3 tablespoons Salsa (hot or mild to your preference)
- ½ teaspoon Basil
- ½ teaspoon Oregano
- ½ teaspoon Black Pepper
- 1 teaspoon Cumin
- 1 tablespoon Italian Parsley , chopped
- 1 strip of Kombu Seaweed
- 1 14.5- ounce can Diced Tomatoes , undrained
- 1 10- ounce can Diced Tomatoes with Green Chilies , undrained
Instructions
- The night prior to making the soup: In a large stock pot add the dry, rinsed beans and 8 cups of water. Bring to a boil, simmer for 30 minutes, turn off the heat and allow to soak overnight.
- The following morning add the salt and bring water back to a boil. Simmer one hour then add all remaining ingredients.
- Bring back to a boil and simmer 2 ½ hours. Remove seaweed before serving soup. Can be made a day before eating to allow flavors to intensify.
Nutrition
Calories: 123kcal | Carbohydrates: 13g | Protein: 12g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 20mg | Sodium: 956mg | Potassium: 484mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1165IU | Vitamin C: 24.2mg | Calcium: 44mg | Iron: 2.5mg