Puerto Rican Chuletón Soup AKA Xmas Soup

Think of it as a Puerto Rican ham and bean soup. This has been somewhat a standard at our house for several years. We are the only ones calling it Christmas soup but I'm sticking with the name since that is when we usually make it.

Based on a recipe from a children book call Everybody Serves Soup by Norah Dooley. I should have guessed the origin with two children librarians in the family (wife and a daughter).

Rating

It is very good. Very thick and ham-my tasting. Update Note (2/5/11) I initially had this as a three and my wife protested. She says I'm not a ham person or at least not as much as she is so it is now an official 4.

Notes: We had a large ham bone with lots of meat on it. It took 12 cups of water to cover the bone reasonable so I increased all other ingredients proportionally. I ended up with a huge amount of soup. Half is in the freeze. This is so NOT cooking for two friendly unless you have freezer space or a crowd coming for dinner. The original recipe call for pigeon beans... not in west Michigan. I see this as your option to make the soup what you want. I used black and navy beans.

Cut several slices in ham meat and then cover with water. Measure water and increase all other ingredients proportionally. Bring to boil with medium high heat and then decrease to low and simmer for 60 to 90 minutes. Remove all meat and allow to cook. Skim any fat from top of broth after cool and before proceeding.

After ham is cooled, hand clean and shred into bite size pieces. 

Peal and chop potatoes and carrots into bite size pieces. Chop onions.

Add all ingredients back to broth. Bring to boil with medium high heat then decrease to simmer and simmer uncovered for 45-60 minutes until potatoes and carrots are done. 

Puerto Rican Chuletón Soup AKA Xmas Soup

by DrDan at 101 Cooking For Two February 2, 2011

Think of it as a Puerto Rican ham and bean soup. This has been somewhat a standard at our house for several years. We are the only ones calling it Christmas soup but I'm sticking with the name since that is when we usually make it.

Ingredients

1 ham bone with meat6 cups (enough to cover the bone) water2 large onions3-4 potatoes3-4 carrots28 to 42 oz precooked beans (I used 2/3 navy and 1/3 black beans)1/2 cup rice (not instant or rapid cooking)1 t turmeric1/2 t cumin1/2 t salt1/4 t pepper

Instructions

1) Cut several slices in ham meat and then cover with water. Measure water and increase all other ingredients proportionally.2) Bring to boil with medium high heat and then decrease to low and simmer for 60 to 90 minutes. Remove all meat and allow to cook. Skim any fat from top of broth after cool and before proceeding.3) After ham is cooled, hand clean and shred into bite size pieces.4) Peal and chop potatoes and carrots into bite size pieces. Chop onions. 5) Add all ingredients back to broth. Bring to boil with medium high heat then decrease to simmer and simmer uncovered for 45-60 minutes until potatoes and carrots are done.

Details

Prep time: 2 hour Cook time: 1 hour Total time: 3 hour Yield: 10

Updated

April 20, 2011