Bean and Ham Soup with Rye Bread
Ingredients
- Ingredients
- 1 onion
- 2 garlic cloves
- 250 grams Sweet potato
- 1 red chili pepper
- 100 grams ham
- 2 Tbsps vegetable oil
- 1 l Beef broth
- 100 grams dried Kidney beans
- 100 grams white Lima bean
- 250 grams Diced tomatoes
- 2 Tbsps Tomato paste
- Tabasco sauce
- salt
- freshly ground peppers
- 4 Rye rolls
Preparation steps
Place the kidney beans and lima beans in a bowl, cover with water and soak overnight.
The next day, peel and finely chop the onion and garlic. Rinse the chile pepper, cut in half lengthwise, remove seeds and finely chop. Dice the ham. Peel the sweet potato and cut into equal-sized pieces. Heat the oil in a large pot. Add the onions and garlic, and cook until translucent.
Stir in the ham and tomato paste, and season with salt and pepper to taste. Add the chile pepper and sweet potatoes, and cook briefly. Add the broth and drained beans to the pot. Crush the canned tomatoes with a fork and stir into the pot. Seson with the hot pepper sauce to taste. Cover and simmer over low heat for 30-40 minutes. If necessary, add more broth. Season the soup with salt and pepper to taste. Serve with the rye bread.
