Growing up, I wasn’t fond of ham. I wasn’t a picky eater, but ham seemed so salty to me (So did bacon. Honestly, I wasn’t much of a pork eater back then). Now I understand that one ham is not necessarily like the other, and some can be quite delicious – not too salty, just a tad sweet, and full of that wonderful porkiness. This year, for Christmas dinner, I chose a spiral-sliced ham. It made Christmas dinner much easier to prepare, so I could focus on other dishes and relax. On purpose, I chose a ham that was twice as large as we needed to feed our small group, just so there would be plenty of leftovers. Leftovers for my parents and my brother to take home, leftovers for my husband to happily snack on (okay, I snacked a bit too!), and leftovers for soup. Because if there is a ham bone, there must be soup.
I opted to make this soup entirely out of what I had left over in my fridge and pantry. I had small African red beans, (Really, that’s what they’re called. I bought them at an African grocery, asked the lady at the counter if they were called something other than “African Red Beans” – as this was what was on the package. They looked like Adzuki beans, which I realize are not African - but she said “They’re red beans.” I’m going with it.) so I opted to use them instead of a more traditional Navy bean or split pea. With the addition of some leeks, celery, carrots, garlic, and herbs, we were in business. After softening the vegetables in some olive oil and allowing the soup to simmer for 2 1/2 – 3 hours, the house filled with the aroma of savory, beany, hammy soup.
I felt that this was one of the best bean soups to grace my kitchen. The ham gave the broth a big meaty boost, and the beans were creamy and released a silky texture to the soup. It was deliciously rustic, perfect for this long stretch of cold days we’ve had lately. And like any good bean soup, it reheated beautifully for my lunch the next day. Am I venturing into the “too many soups” category yet? I hope not. I plan to crank out a few more before the winter is over.
This soup is hearty enough to serve as a main course. I paired it with gluten-free crackers, but you could always opt for gluten-free biscuits, or a nice winter salad.
Ham and Red Bean Soup
3 medium leeks, green tops and ends cut off and discarded, washed well and sliced thinly (reserve one green top)
3-4 sprigs thyme
1 bay leaf
1 t coriander seeds
1/2 t black peppercorns
1 t cumin seeds
1 T olive oil
3 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
1 T tomato paste
1 lb small red beans, soaked overnight and rinsed
Bone leftover from ham (or you can substitute smoked ham hocks)
Water (approximately 10 cups)
3 c diced cooked ham
1 t ground chipotle chile powder
Salt and pepper to taste
Take the thyme sprigs and bay leaf, and wrap the reserved green leek top around. Tie with butcher’s 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 butcher’s 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.