Ham and Bean Soup

I love this time of year when we have our leftover ham bone and I can use it to make this awesome ham and bean soup.   My original recipe open for public use for the first time!!!

Ham and Bean Soup

2 cups cubed ham

2 medium onions, chopped

6 cloves garlic, pressed

4-6 cups ham broth* (can use chicken)

2-15 oz. cans chopped tomatoes

4-15 oz. cans black beans (or 5 cups)

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 tablespoon steak sauce

1 tablespoon chili powder

2 tablespoon lime juice

Kosher salt to taste

pepper to taste

Put ham and onions and a small amount of broth in a large pot and cook over medium heat until onions start to turn translucent.   Add garlic and cook until you can smell it (approx. 1  minute).  Add broth, tomatoes, black beans, ketchup, Worcestershire sauce, steak sauce, chili powder,  and lime juice.  Bring to a boil and then simmer for ten minutes.  Add salt and pepper to taste.  Continue cooking until soup has thickened (if it hasn’t already).  Serve while it’s warm.  It’s best if you can let the soup sit for a few hours with a lid on the pot before serving to really let the flavors blend.  This is also great the second day.

*To make Ham broth use your left over ham bone (it’s great if there’s meat still on the bone because you can just use that for your 2 cups of ham cubes).  Put Ham bone in a large pot and put about 12 cups on water in with it, or enough to cover the top of the bone.  Bring to a boil and then simmer with the lid on for around 4 hours.  Pour the finished broth through a mesh strainer and there you have it, delicious, rich, flavorful ham broth.