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Pug and Tater's

From Home With Love

soup

Navy Bean Soup

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Navy Bean Soup is the perfect way to use up that ham bone you have leftover from the holidays. If you don’t have a ham bone on hand and you are craving this soup, I believe Honey Baked Ham sells ham bones. My kids say it looks like baby food, but I promise it is much more flavorful than that.

I use an immersion blender to emulsify the soup. If you don’t have one, you can process it in batches in a blender.

Print
Navy Bean Soup
Ingredients
  • 1 ham bone
  • 1 pound navy beans
  • 8 cups water
  • 8 whole peppercorns
  • 6 whole cloves
  • 1 bay leaf
  • 6 celery stalks diced
  • 4 carrots diced
  • 1 onion diced
  • 3 garlic cloves minced
  • salt
  • freshly ground pepper
Instructions

  1. Soak navy beans according to package directions.

  2. In a large pot, put ham bone, navy beans, water, peppercorns, cloves and bay leaf. Bring to a boil then simmer for about 3 hours.

  3. Add carrots, celery, onion and garlic. Cook for another 1/2 hour - 1 hour.

  4. Take out the ham bone and process with an immersion blender or in batches in a blender.

  5. Season with salt and pepper.

Tortilla Soup

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This is a comforting, flavorful, veggie packed soup on cold nights or anytime you’re craving Mexican food. Adding lime juice and cilantro really give this a refreshing taste.

In a hurry, I’ll buy a rotisserie chicken, chop it up and add it in with the chicken broth, etc. Add two chipotle peppers in adobo sauce if you like it spicy. Although the recipe doesn’t call for it, I threw in a squash this time since I had one on hand.

Print
Tortilla Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Servings: 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 pound chicken breasts or tenders diced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon cumin
  • salt
  • freshly ground pepper
  • 1 medium yellow or white onion chopped
  • 1 red pepper chopped
  • 1 zucchini chopped
  • 1 chipotle pepper in adobo sauce chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 14.5 oz. cans stewed tomatoes undrained and chopped
  • 1 8 oz. can tomato sauce
  • 1 15 oz. can black beans drained and rinsed
  • 1 15 oz. can corn drained and rinsed
Instructions

  1. In a large saucepan, heat olive oil over medium heat. Add chicken and lightly brown. Season with poultry seasoning, cumin, salt and pepper.

  2. Add onion, pepper, zucchini, chipotle pepper and garlic. Cook for about 5-7 minutes until they begin to soften.

  3. Add chicken broth, tomatoes, tomato sauce, black beans and corn. Bring to a boil and reduce to medium low. Simmer for 5-10 minutes.

  4. Taste for seasonings and add more salt or pepper, if desired. 

  5. Serve immediately with any or all of the optional toppings.

Recipe Notes

Optional toppings: diced avocados, chopped fresh cilantro, fresh lime juice, shredded cheddar or jack cheese, sour cream, crushed tortilla chips

Adapted from Rachael Ray’s Tortilla Soup.