Ingredients
Ingredients:
1 ham bone, from a honey basted ham, with 1 lb. of left-over ham, cubed
1 Tbsp olive oil
1 large onion, diced
1 red pepper, diced
1 green pepper, diced (can substitute 1- 4 oz can of diced green chilies)
1 cup dry sherry or dry white wine
2 cloves of garlic, minced
2 can (14 oz) black beans
1 can stewed tomatoes
1 quart, low salt, chicken broth, more if needed
½ cup wild rice, uncooked.
(optional) 1 roasted jalapeño pepper, diced, with seeds
Preparation
In large stock pot or Dutch oven, heat the olive oil. Add the onion, peppers and garlic and sauté until tender, (about 5-8 minutes) Then add diced ham and sherry or wine. Cook for an additional 2 minutes. Add the tomatoes, beans, chicken broth and jalapeno pepper. Simmer for at least 30 minutes. Add the wild rice; simmer an additional 30 minutes, adding additional chicken broth if necessary. Soup should be hardy but not too thick. Serve with your favorite whole grain bread. This soup is even better made the day before and stored in the refrigerator.
