Day 70: Ham and Black Bean Soup

More+ham+soup Day 70: Ham and Black Bean Soup
I have never been so happy to see the arrival of daylight savings time. Sunlight at dinnertime! This is going to make documenting these dinners much easier.

Last week I lugged home the bone from the roast ham we made on It’s Just Food (in case you haven’t figured this out already, I can be cheap) and yesterday threw it in a pot of water to coax the remaining meat off and make a stock.

Having opened up a can of black beans to make quesadillas for lunch (still one of my favorite things ever) I decided that the ham stock was destined to be black bean soup. I’m sorry if I’ve black bean souped you to death already; turns out we eat a lot of it.

This one was a bit of a soup yukaflux: half a leftover can of diced tomatoes, carrots, celery, onion, red pepperjalapeno (this is something I never would have had in the fridge even a year ago, but I have discovered that even one chopped into my soup makes all the flavor difference), the half can of black beans, a shake from the bag of frozen corn, and the meaty ham stock. Scooped hot over a pile of leftover brown rice that was in the fridge. Done like dinner.

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March 10 2008 11:15 pm | beans and freezable and soup

2 Responses to “Day 70: Ham and Black Bean Soup”

  1. Lana on 11 Mar 2008 at 8:52 am #

    I can vouche for the black bean soup popularity! As promised, I made a whack of your recipes for a gal-pal and her daughter this weekend and all were hits: Goat Cheese Gratin with Roasted Chilies and Peppers, Ravioli Lasagna, Cinnamon Biscuits AND Black Bean Soup with Italian Sausage! We LOVED the black bean soup and it will now become a staple in our house. More company arrives this weekend in the shape of my sister and her toddler and baby so I think the Chocolate Honey Cupcakes may be in order…..xox

  2. Curried Red Lentil, Carrot and Sweet Potato Soup with Ginger, and Root Vegetable Cake — dinner with Juliedinner with Julie » Curried Red Lentil, Carrot and Sweet Potato Soup with Ginger, and Root Vegetable Cake on 10 Mar 2009 at 4:41 pm #

    [...] One Year Ago: Ham and Black Bean Soup [...]

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