The day after a holiday my mom always turns the leftovers into a hearty soup. Turkey and rice follows Thanksgiving. After Easter, the leftover ham becomes a thick chili-like soup. Of course, you don’t have to wait for a holiday to make this; the recipe below is good with any fully-cooked ham.
This recipe works well with other legumes. Black beans, chickpeas, or even lentils could be substituted for the pintos. Allspice might seem an odd choice for a savory soup, but the slight sweetness is the perfect counterpoint to salty ham.
Pro Tip: The flavorful broth of this soup is perfect for dunking. Serve with slices of crusty white bread or thick hunks of cornbread.