Ham, Bean and Green Chile Soup

Here’s a quick and hearty soup that is ready to serve in no time and uses mostly pantry staples (well, for me, onions, beans, chilies and broth are staples). Personally, I like the two different colors of beans, but you can use three cans of any beans you like. This is just the thing for a chilly night. Bonus: if you are serving vegetarian family/friends, you can just use veggie broth and leave the ham out or serve it in a bowl alongside and let those who want it, add it to the soup.

Ingredients:

2 teaspoons olive oil

½ cup chopped yellow (or white) onion

2 (15 ounce) cans Cannellini beans, drained and rinsed

1 (15.5 ounce) can kidney beans, drained and rinsed

2 cups diced ham

1 jar (16 ounces) salsa Verde

1 (4 ounce) can diced green chiles

4 cups chicken broth (or veggie broth)

Salt and pepper to taste

Possible Garnishes (Use none, some or all—they are totally optional):

Sour cream

Tortilla chips

Cilantro or parsley

Lime wedges

Sliced green onions

Shredded Monterey Jack cheese

Crumbled Cojito cheese

Avocado slices

Directions: Heat the oil in a large sauce pan. Add the onion and cook on medium low until the onion is translucent, but not browned (about 5 minutes). Add in the beans, ham, salsa Verde, green chiles and broth. Bring the pot up to a boil and reduce to a simmer. Cover and cook for 20 minutes (hey, if you can simmer it for an hour, it’s even better). Taste and adjust the seasoning by adding salt and pepper to your liking. (For me, I simmered the soup for 40 minutes and didn't need additional salt or pepper). Serve in big bowls with lots of garnish choices.