Name: Ham & Bean Soup Recipe
Prep time: 10
Cook time: 2
Yield: 6

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

1 bone-in smoked ham hock or 2 bone-in smoked pork necks

4 cups Aneto Vegetable Broth

1 cup water

6 tbsp butter

½ cup celery, diced

½ cup carrots, peeled and diced

½ cup yellow onion, peeled and diced

2 garlic cloves, peeled and minced

3 cans (15.5 oz each) white beans, drained

1 tsp fresh thyme, chopped

1 tsp fresh rosemary, chopped

2 bay leaves

Salt and pepper, to taste

Fresh parsley, for garnish

Crostini or toasted bread

Instructions:

Place pork in a large pot and cover with broth and water. Cover and bring to a simmer over medium heat. Cook for 1 hour or until the meat is fork tender and falling off the bone.
Remove pork from the pot and reserve the broth. Using a fork, remove the meat from the bone, and set aside.
Melt butter in a large pot over medium heat. Once hot, add the celery, carrots, onion, and garlic, sauté for 5 minutes.
Place 1 can of white beans in a medium bowl, mash until smooth, and set aside.
Add the reserved broth to the pot, stir to combine, and bring to a simmer. Cook for 10 minutes.
Add the mashed beans, whole beans, pork, thyme, rosemary, and bay leaves to the pot, stir to combine, and bring to a simmer. Once simmering, reduce heat to medium-low.
Cook, stirring occasionally, for 30 minutes until the soup has thickened and the vegetables are tender. Season to taste with salt and pepper.
To serve, divide soup between bowls, and sprinkle with parsley. Have some crostini or bread on the side for dipping and dunking.

Ham & Bean Soup Recipe

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