Ham and Black Bean Soup

Hello again! I'm so sorry that it has been so long. I'll spare you my excuses, just know i'm back.

We always buy a turkey and a ham this time of year and have one main meal and then LOTS of leftover meals with the meat. So, the ham was cooked and thoroughly enjoyed last weekend and now we are onto the leftover meals.

Enter: Ham and Black Bean Soup

Usually I am not a huge fan of Ham and Black Bean Soup. I think it's a texture thing. This recipe, however, blew me away. I thought it was absolutely delicious, my husband thought it was delicious and my in-laws gave a ringing endorsement as well.

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Enjoy!

3 cans (15 oz each) black beans, rinsed and drained
28 oz. beef broth. - I use Beef Better than Bouillon
1 can (14.5 oz.) diced tomatoes, undrained
2+ Cups cubed, fully cooked ham (or to taste)
1/2 cup green enchilada sauce, mild
1/4 cup red wine vinegar
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 tsp dried thyme
1 tsp pepper
salt to taste

Combine all ingredients in a large pot and bring to a boil. Turn temperature to low and simmer for 3+ hours.
Delicious served with Biscuits Supreme.

Recipe based off Taste of Home.

Just a tip: Leftover soup was just as delicious!

Biscuits Supreme, Better Homes and Gardens

Better Homes and Gardens red and white checked cookbook is my absolute go-to when I need a new recipe, or anything else cooking related. Especially their biscuits. They are soft, fluffy, buttery and divine. Make them and do a quick taste test. Let me know!


2 cups flour (white, wheat or half and half. They all work)
2 tsp sugar
1 Tbsp baking powder
1/2 tsp cream of tartar 
1/4 tsp salt
1/2 cup butter, margarine or shortening
2/3 cup milk

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Preheat oven to 450

Combine dry ingredients. Cut in butter till mixture resembles coarse crumbs. Make a well in the center. Add 2/3 cup milk all at once; stir until moistened.

Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing dough 10-12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a 2.5 inch biscuit cutter.

Place biscuits 1 inch apart on an ungreased baking sheet.  Bake for 10-12 minutes or until golden brown. Serve hot. Makes 10 biscuits