Southwestern Ham and Bean Soup

It is cold, cold, cold here.  A lovely winter storm moved in on the weekend that totally socked us in.  It wasn't so much the crazy amount of snow that fell but the blowing of the said snow.  There was so much snow that highways have been closed for days in areas due to whiteouts and cars in ditches, stranded.

Now I don't know about you but I become a total wimp in that kind of weather.  I want to hole up inside, burrow under a blanket with my coffee and a good book and a movie or three.  This kind of weather also brings out the craving for a good, hearty, HOT soup in me.  And I knew hubby and son, who literally shovelled for hours over the weekend, would need something to defrost their innards.  So out came the crockpot and I made this delicious soup.  The original recipe does not call for the ham bone but I had it left from the holidays just ready and waiting for me to make a soup.  And I tweaked it here and there to suit us.  I have no idea where I originally found the recipe.  It's been sitting in my files forever, but I'm so glad I finally got to it.  It is delicious, and hearty with just a tiny bit of a kick.  Make it with or with the cornmeal dumplings.  I will say we had it both ways and some of us liked the dumpling in it and some of us preferred the soup without the cornmeal thickening or "muddying"  it.  Totally a matter of preference.  But do put the soup on your "To Cook" list.  So worth it.

SOUTHWESTERN HAM & BEAN SOUP


Makes approx. 6 servings

• 1 ham bone with some ham still on it
• 1 larger can red kidney beans (19 oz. or so), rinsed and drained
• 1 larger can black beans (19 oz. or so), rinsed and drained
• 1 28 oz. can diced tomatoes
• 1 can niblets corn
• 1 cup carrot, sliced
• 1 large onion, chopped
• 1 can (4 oz.) diced green chili pepper
• 4 cups water + 2 envelopes (2 cubes or 2 Tbsp) beef or chicken boullion OR 4 cups beef or chicken broth
• 2 tsp. chili powder
• 2 cloves garlic, minced
• 
  
• 1/3 cup flour
• 1/4 cup yellow cornmeal
• 1 tsp. baking powder
• dash pepper
• 1 egg white, beaten
• 2 Tbsp milk
• 1 Tbsp. cooking oil

In a large crockpot combine water, boullion (or broth), beans, undrained tomatoes, corn, carrots, onion, undrained chili peppers, chili powder and garlic.

Cover and cook on low 10 hours or on high for 5 hours.

Thirty minutes before end of cooking time mix together in a medium mixing bowl flour, cornmeal, baking powder and pepper.  In a smaller bowl, combine egg white, milk and oil.  Add to flour mixture and stir just until combined.

Remove ham bone from soup.  Cut into bite sized pieces and return to soup.

Drop dumplings by Tablespoons onto the hot soup.  Cover and cook on low for 30 minutes or high for 20 minutes.  Don't lift the lid!

Serve with a nice crusty bun or bread .

Feel yourself get warm!