Ham and Bean Soup

Happy Valentine's Day!!  I hope everyone is staying safe and warm!  It's been an unusually, record breaking, snow-filled weekend here in Dallas.  Like everywhere across the country, it's expected to continue throughout the week.  As long as everyone is safe and well, I absolutely LOVE IT!!  While staying all cozy and hunkered down at home, with David working on his beautiful glass work, our sweet, lazy pup, Ryder warming her bones next to a blazing fire, I love nothing more than getting in the kitchen and cooking up something wonderful.  I don't know why I particularly enjoy getting in the kitchen when it's snowing and freezing-cold outside.  There's just something about having a gurgling pot of something wonderful on the stove, wafting all kinds of fabulous aromas throughout...it's just so soothing to me.  I'm long overdue in sharing this simple recipe to this filling, flavorful soup.  Especially because this hearty soup is a great alternative to chili on a cold winter's day.  You can use ham steaks or it makes the perfect use of leftover ham.  In fact, if you have a leftover meaty ham bone even better.  Just throw the bone into the pot with the broth and let that simmer for awhile for an added bonus layer of flavor.  Then, discard the bone before adding the remaining ingredients.  This recipe is one I improvised from a dish that is served at one of our favorite Mexican restaurants here in Dallas, Herrera's.  Serve as side with your favorite Mexican feast or simply pair with a nice, crusty bread.  It will warm your bones or whatever ails you.  Sending warmest wishes to you all on this freezing Valentine's Day!!  xoxo 

3 cans chili beans

8 cups fat-free, less-sodium chicken broth

2 cups chopped onion

2 cups water

1 ½ cups cubed smoked ham steak

1 tablespoon chili powder

1 teaspoon ground cumin (optional)

2 teaspoons dried oregano

2 bay leaves

4 garlic cloves, crushed

juice and zest of 1 lime

1 tablespoon Worcestershire sauce

1 small capful of liquid smoke (about 1/2 tsp)

1 can diced tomatoes, undrained (I usually use ro-tel)

1 - 2 jalapeños, chopped and seeded

½ cup shredded Monterey Jack cheese (optional)

½ cup minced fresh cilantro

1 - 2 limes, quartered for garnish 

Combine beans, broth, and next 10 ingredients (broth through Worcestershire) in a large pot and bring to a boil. Cover and reduce heat to medium-low. Simmer and let gurgle for at least 15 minutes.

Stir in tomatoes and jalapeño.  Simmer an additional 30 minutes. 

Discard bay leaves. Ladle soup into 8 bowls. 

Top with cheese if preferred.  Sprinkle with cilantro and serve with lime slices on the side.