Safety-scanned gluten-free recipe

Ham and Red Bean Soup

Name: Ham and Red Bean Soup
Yield: 6
Ingredients: 3 mediums leeks, green tops and ends cut off and discarded, washed well and sliced thinly; 4 sprigs thyme; 1 bay leaf; 1 teaspoon coriander seeds; 1/2 teaspoon black peppercorns; 1 teaspoon cumin seeds; 1 teaspoon olive oil; 3 carrots, peeled and diced; 2 stalks celery, diced; 2 cloves garlic, minced; 1 teaspoon tomato paste; 1 pound small red beans, soaked overnight and rinsed; 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; Water (approximately 10 cups); 3 cups diced cooked ham; 1 teaspoon ground chipotle chile powder; Salt and pepper to taste; 3Add 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. Remove ham bone and pull any remaining ham from the bone and return t

Ham and Red Bean Soup is a gluten free and dairy free main course. This recipe makes 6 servings with 236 calories, 19g of protein, and 6g of fat each. For $1.59 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe from Foodista has 2 fans. A mixture of carrots, peppercorns, celery, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 75%, which is pretty good. If you like this recipe, you might also like recipes such as Ham and Red Bean Soup, Navy Bean (Ham and Bean) Soup, and Ham and Bean Soup.

Prep: Not provided
Cook: Not provided
Serves: 6

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

Directions

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

Nutrition

Calories	236.48 kcal
Fat	5.88 g
Carbohydrates	28.61 g
Protein	18.65 g

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Source: Spoonacular