"I love stretching leftover Easter ham as far as it will possibly go. And I can’t let the ham bone go to waste…and I always end up making a fantastic soup with beans, the ham bone and whatever else might be lying around. In this case, it was some heat from spices in the cabinet (and Tabasco in the fridge), along with some celery, onions, and carrots. It kinda amazes me how such simple ingredients can pack such a powerful flavor-jab!"
1 tbsp olive oil
1 small red onion, chopped
4 whole carrots, peeled and diced
2 celery stalks, chopped
1 ham bone
4 cups chicken stock
1 tbsp chili powder
1 tsp garlic powder
2 to 3 cups diced ham
Salt and pepper to taste
Red pepper hot sauce, drops to taste
Sour cream dollops, as garnish
Soak the beans overnight in a bowl of cold water, or for at least an hour in bowl of hot water. Drain well.
To a large stock pot or sauce pan, add the olive oil and sauté the red onion, carrots, and celery for 2-3 minutes. Then pour in the chicken stock in with the veggies and add 4-5 more cups of water. Float the ham bone and drained, soaked beans into the liquid. Stir in the chili powder and garlic powder. Bring to a boil, then reduce heat to medium and cook for an hour and a half, or until all beans are tender. About 10 minutes before serving, add the chopped diced ham and remove the ham bone from the soup. If there is a lot of meat left on the ham bone, you can slice it off and add it back into the soup.
Season with salt and pepper to taste. Add red pepper hot sauce to taste.
Serve Sweet & Spicy Cajun Ham & Beans Soup with a dollop of sour cream in each bowl. We enjoy this as a simple 'one-dish’ leftover Easter ham meal!