Bean & Ham Bone Soup

Bean & Ham Bone Soup
Photo by Scott Phillips


  • 1 large sweet potato, peeled and cut into ¾-inch dice
  • 1 medium red onion, chopped
  • 1 quart lower-salt chicken broth
  • 1-½ tsp. dried oregano
  • 1 tsp. cumin seeds
  • 1 lb. dried pinto or bolita beans (about 2 cups)
  • 1 Tbs. fresh lime juice
  • + 6 more ingredients
    • 2 Tbs. extra-virgin olive oil
    • Leftover ham bone with meat attached, glaze removed
    • ¼ cup chopped fresh cilantro
    • Kosher salt and freshly ground black pepper
    • 2 tsp. minced garlic
    • ½ lb. poblano chiles (2 to 3 medium)

In a medium bowl, cover the beans with 2 inches of cool water and soak at room temperature for at least 8 and up to 16 hours; drain. Roast the poblanos over a gas stove burner (or under the broiler), turning often, until blackened on all sides. Transfer to a medium bowl, cover tightly with plast...

View full recipe at Fine Cooking


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