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There’s nothing quite like a warm bowl of soup on a cold day, and what better way to use up leftover holiday ham than to make a hearty and delicious ham and bean soup? This recipe is simple, flavorful, and can be customized to your taste preferences with the addition of Sauce Goddess Sweet Heat and Moroccan Twist spices.
This ham and bean soup with Sweet Heat and Moroccan Twist spices is a great way to warm up on a cold day and enjoy a delicious, comforting meal. It's easy to make, customizable to your taste preferences, and a great use of leftover holiday ham. Give it a try and see how it becomes a new favorite in your recipe rotation!
Notes
Sauce Goddess Sweet Heat and Moroccan Twist spices are the perfect addition to this ham and bean soup. Sweet Heat adds a touch of sweetness and heat, while Moroccan Twist brings a unique blend of spices like cumin, coriander, and cardamom. These spices complement the ham and beans beautifully and add an extra layer of flavor to the soup.
In addition to being delicious, this ham and bean soup is also nutritious. White beans are an excellent source of protein and fiber, while the vegetables add vitamins and minerals. Plus, using leftover holiday ham means you're reducing food waste and making the most of your ingredients.
Ingredients
- 1 pound dried navy beans beans
- 1 leftover holiday ham bone (with some meat still on it)
- 2 cups diced chunks of leftover ham
- 1 onion, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 2 cups chicken broth
- 2 cus water
- 2 bay leaves
- 1 tsp cloves
- 2 Tbsp Sauce Goddess Sweet Heat spice
- 1 Tbsp Sauce Goddess Moroccan Twist spice
- Salt and pepper, to taste
- optional chopped kale
Instructions
- Place dry navy beans in a large pot of water.
- Bring to a boil.
- Turn off and let sit for 1 hours.
- Drain the beans, add more water and rinse the beans well before using.
- In a large pot or Dutch oven, add the ham bone, onion, jalapeno, celery, and garlic.
- Sauté over medium heat until the vegetables are soft and the ham bone is slightly browned, about 10 minutes.
- Add the soaked white beans, chicken broth, bay leaves, cloves, Sweet Heat spice, and Moroccan Twist spice to the pot. Bring to a boil, then reduce the heat and simmer for 1-2 hours, or until the beans are tender and the soup has thickened.
- Remove the ham bone from the pot and let it cool slightly.
- Add the chopped ham and if you want add chopped kale.
- Cook for 30 minutes more.
- Season the soup with salt and pepper to taste.
- If you don’t have a leftover holiday ham bone, you can use only diced ham instead.
- Feel free to adjust the amount of Sweet Heat and Moroccan Twist spices to your liking. You can also dust the top of each serving with a bit more Sweet Heat if you prefer.
- This soup can be made in advance and stored in the refrigerator or freezer. Simply reheat before serving.
