Ham and Red Bean Soup

Ingredients

• 3 medium leek green washed sliced well
• 4 sprigs thyme leaves 
• 1  bay leaves 
• 1 teaspoon coriander seeds 
• 0.5 teaspoon peppercorns black
• 1 teaspoon cumin seeds 
• 1 teaspoon olive oil 
• 3  carrots diced peeled
• 2 stalks celery diced
• 2 cloves garlic minced
• 1 teaspoon tomato paste 
• 1 pound kidney beans red rinsed
• 1 can chipotle chili powder smoked diced leftover cooked to taste (or you substitute ham Water (approximately 10 cups)
• 10 cups water 
• 3 cups finely-chopped ham diced cooked
• 1 teaspoon chipotle chili powder 
• 6 servings salt and pepper to taste
• 1 t chili powder diced soft

Equipment

• pot
• cheesecloth
• kitchen twine

Directions

1. Take the thyme sprigs and bay leaf, and wrap the reserved green leek top around. Tie with butchers twine to secure.
2. Place the coriander seeds, peppercorns, and cumin seeds in the middle of a coffee filter or small piece of cheesecloth, and tie into a bundle using butchers twine. Set aside.
3. Heat the olive oil in a large stockpot over medium heat.
4. Add leeks, carrots, and celery.
5. Saute for 5 minutes or until softened.
6. Add garlic and saute for another minute.
7. Add tomato paste and saute for another minute.
8. Add the beans, ham bone, the herb bundle and the spice bundle, and enough water to cover. Bring to a boil and reduce to a simmer, partially covering. Allow to simmer for 1 hour.
9. Add the diced ham and chipotle chile powder and stir in. Allow to simmer until beans are soft and are just beginning to break open, another 1 1/2 to 2 hours. Adjust seasoning to taste.
10. Remove ham bone and pull any remaining ham from the bone and return to pot.
11. Remove herb bundle and spice bundle, and serve.