Cuban Ham and Bean Soup with Cilantro Lime Rice

Earlier this week I pulled from the freezer what remained of our leftover Christmas ham. The ensuing dish was amazing!

Soup ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 tablespoons minced garlic
• 1/2 of a red bell pepper, seeded and chopped
• 2 cups cooked ham, chopped
• 2 cups cooked black beans or 1 (15 oz.) can black beans
• 2 cups chicken broth
• 2 cups Pomi diced tomatoes or 1 (14.5 oz.) can diced tomatoes
• 1 teaspoon cumin
• 2 tablespoons lime juice
• Salt and pepper

Rice ingredients

• 2 cups instant rice (brown or white)
• 2 cups water
• 2 tablespoons lime juice
• 1/2 cup chopped cilantro

Instructions

Warm the olive oil over medium heat in a large pot or Dutch oven. Add the onion, garlic, and red pepper. Sauté 3-5 minutes. Add the ham, beans, broth, tomatoes, cumin, and lime juice. Bring to a boil, then reduce the heat and simmer for 40 minutes. Add salt and pepper to taste before serving.

While the soup simmers, bring the 2 cups of water to boil in a medium sauce pan. Add the rice and lime juice to the boiling water. Cover with a lid and remove from the heat. After 5 minutes, gently fold in the chopped cilantro.

Serve the rice and soup together in bowls. Yield: 5 servings.

Notes

This dish is very flavorful! It has both sweet and savory undertones. My husband, despite having pretty simple tastes, loves it! In addition to the flavor, I love that it is so nutritious and easy to prepare. The cost of the ingredients for this dish was $6.58, which is $1.32 per serving. We’ll be making it again soon!

What is your favorite way to use leftover ham?

Shared on the following link-up:

Frugal Crafty Home.