1bell pepperI used a yellow pepper, seeded and diced
1onionpeeled and diced
1carrotpeeled and diced
2bay leaves
1cupfire roasted hatch chilesdiced, optional
1leftover ham bone
1 ½cupsdiced ham
115-ounce candiced tomatoeswith juice
1jalapeñodiced (seeds & membranes make it hotter - so if you like it spicier, leave them in)
3garlic clovesminced
1tablespoonground cumin
½ teaspoon onion powder
1teaspoonkosher salt
½teaspoonblack pepper
Garnish options
cilantro
lime wedges
queso frescocrumbled
sour cream
green onionsdiced
Instructions
In a pot, add the dried beans. Sift through them with your fingers to remove any debris or stones. Add three cups water to cover beans. Soak the beans overnight.
The next day, drain the beans and set aside.
In a heavy dutch oven, add two tablespoons of olive oil and sauté the celery, bell pepper, onion and carrot for five minutes or until the vegetables are tender.
To the vegetables, add the beans, bay leaves, hatch chiles and ham bone and 7 cups water.
Bring to a boil, reduce heat to medium low, cover and simmer for 1 1/2 hours, stirring occasionally until beans are tender.
Meanwhile, in a small sauté pan, heat 1 tablespoon olive oil. Add jalapeño and garlic and sauté for one -two minutes, until tender and fragrant.
Add cumin and onion powder to garlic mixture about a minute, until cumin smells toasty. Remove from heat.
Using tongs, remove ham bone from the soup. Remove any loose meat from the bone to go back into the soup. Discard the bone.
Add diced ham, garlic mixture, tomatoes, salt and pepper.
Stir to combine, simmer, covered for 20 minutes on medium-low heat. Taste for seasonings and adjust as needed. Serve with your choice of toppings.
Video
Notes
I serve this with little condiment bowls filled with garnish and let everyone finish their soup with their favorite toppings.