Spicy Ham and Bean Soup

Today, it is a rainy, cold day across much of the United States.  It is definitely one of those days where you want to snuggle up on the couch, under a blanket, and watch a really good movie. Personally, Ferris Bueller is my go to rainy, day movie, but to each their own.

More than watching a movie, I LOVE having something warm to put in my tummy. This kicked up soup, layered with spicy flavor, will definitely warm your belly on these lingering cold, gray winter days. I used leftover black eyed peas, but you could use any cooked bean hanging out in your kitchen. Get creative and make it your own!

Spicy Ham and Bean Soup

Spicy Ham and Bean Soup

2 tbsp olive oil

1 tsp thyme and 1 bay leaf

1 ½ cups celery, chopped

1 ½ cups carrot chopped

1 cup red bell pepper, chopped

7 cups ham stock

16 oz. black eyed peas, cooked (or your preferred bean)

1-2 cups, ham, chopped

1 tbsp garlic

½ tsp oregano

1 ½ cups onion, chopped

3 tbsp cumin

1/2 tsp cayenne pepper

1 handful fresh parsley, finely chopped

1 cup scallions, chopped

Salt and pepper to taste

In a large pot over medium heat, saute onion, celery, carrots, and red pepper in olive oil for five minutes. Add garlic, bay leaf, thyme, oregano, and cumin. Cook 5 minutes. Add stock, beans, meat and parsley, and scallions. Cook for 30 – 40 minutes. Add cayenne pepper, salt, and pepper. Bring back to heat.  Serves 4 – 6. Refrigerate or freeze any leftovers.