" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Leftover Limbo

After this past Thanksgiving there were so many leftovers my fridge was overflowing!

The turkey is always easy to use up. We love sliced white turkey meat piled high between whole grain bread with lots of mayonnaise and black pepper, and who can resist the all time favourite, "Hot Turkey Sandwich" all smothered in warm gravy. (Good thing we only eat like this a few times a year!)

However, this year I didn't have a lot of turkey leftovers, but, I did have a lot of smoked spiral ham. After using some for a ham and egg brunch and a few sandwiches I diced up the rest and created this hearty soup.

I used black beans and pinto beans but you can used any variety of beans here such as navy or kidney.
Simmering it for 2 hours allows the flavours to blend and the stock to thicken.
Serve with crusty bread for a light satisfying meal.

My husband gave it a thumbs up!

Southwest Ham and Black Bean Soup

  • 1 rib of celery diced
  • 1 onion diced
  • 1 green bell pepper diced
  • 11/2 cups diced ham
  • 2 cans of black beans
  • 1 can of pinto beans
  • 1 can of tomato paste
  • 4 cups chicken broth
  • 1 tbsp each of chili powder, minced garlic and parsley
  • 1 tsp each of cumin and hot chipotle sauce (optional)
  • pepper
  • 2 tbsp olive oil
In a large soup pot heat the olive oil.
Add the diced vegetables and cook till softened.
Add the spices and ham and toss to coat.
Add the beans, stock and tomato paste.
Bring to a low boil stirring well.
Reduce simmer and cook for two hours stirring occasionally.
Adjust seasonings to taste and ladle into bowls and serve.


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