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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 123.5
  • Total Fat: 6.3 g
  • Cholesterol: 21.5 mg
  • Sodium: 1,023.9 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 8.5 g

View full nutritional breakdown of Spanish Smoky Paprika Ham Soup calories by ingredient
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Spanish Smoky Paprika Ham Soup

Submitted by: RACHELLELP

Introduction

Using leftover ham from Christmas dinner, a lighter, more healthier, spicy soup can warm the heart while lightening the fat, calorie and protein content, while adding lots of vitamins and minerals. Using leftover ham from Christmas dinner, a lighter, more healthier, spicy soup can warm the heart while lightening the fat, calorie and protein content, while adding lots of vitamins and minerals.
Number of Servings: 6

Ingredients

    All measurements are approximate!

    1 TBSP EVOO - use less for a smarter start to your soup!
    1 shallot - I cut mine fine since I have kids
    1 large carrot, sliced thinly
    3 tsp refridgerated minced garlic
    1 dash of onion powder, cayenne, black pepper and thyme
    1 dash of salt, as needed
    2 tsp Spanish paprika, or more
    1 1/2 cups leftover ham
    1/2 cup Goya black beans - drained with a slotted spoon right from the can
    2 cups chicken stock from the box
    almost 1 tsp of ham base - use to your liking

Tips

I don't measure very often, so manipulate the measurements as needed. I added more stock after one of my girls said it was spicy. I wish I had salted at the end - it didn't need it after adding the ham base :)


Directions

Saute shallot and carrots in EVOO. When about done, add in garlic. As those cook, add in seasonings (peppers, onion powder, thyme and Spanish paprika). When the garlic is cooked, about a minute or 2, add in black beans and ham. Stir well to release natural sugars and flavor. Add in stock. When hot, add in ham base. Salt if necessary!

Serving Size: Makes about 6 1-cup family servings.

Number of Servings: 6

Recipe submitted by SparkPeople user RACHELLELP.






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