Easiest Way to Cook Yummy Black Bean (w/ Ham) Soup

Black Bean (w/ Ham) Soup. Garnish the soup with chopped hard-cooked eggs and lemon slices, or simply spoon a dollop of sour cream on the soup and sprinkle with parsley. The soup starts with dried black beans, soaked and then simmered to perfection with a ham bone, chopped seasoning vegetables, and a variety of spices. This hearty black bean soup is what you need on a cold and dreary day!

This easy black bean soup will make your weeknight cooking plans a pleasure. Using canned black beams makes this one of our favorite easy soup recipes. Sherried Black Bean and Ham Soup with carrots, peas and savory spices. You can have Black Bean (w/ Ham) Soup using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Black Bean (w/ Ham) Soup

1. You need 1 lb. of dried black beans.
2. Prepare 3 tbs. of olive or vegetable oil.
3. Prepare 1 of medium yellow onion, chopped.
4. It's 1 of green bell pepper, chopped.
5. It's 2 of garlic cloves, minced.
6. You need 3 tbs. of tomato paste.
7. You need 1 of smoked ham hock.
8. Prepare 7 cups of vegetable stock.
9. Prepare 1 of bay leaf.
10. You need 1/2 tsp. of cumin.
11. Prepare 1/2 tsp. of coriander.
12. You need 1/2 tsp. of thyme.
13. It's Dash of paprika.
14. You need 3 cups of cooked ham, cubed.
15. You need 1/4 cup of dry sherry.
16. It's Dash of salt and pepper.

Great recipe for Black Bean (w/ Ham) Soup. This is a go to soup (meal) when I have leftover ham from a holiday meal. The smoked ham hock adds a great flavor. For a traditional Cuban meal, omit the meat and dairy, and serve with white rice.

Black Bean (w/ Ham) Soup instructions

1. Soak the black beans and prep according to the package direction. [For a quick soak, use the boiling water method.].
2. In a large pot over medium heat, begin heating the oil and sauté the onions and bell pepper until tender, about 5-6 minutes. Add the garlic and sweat them for 30 seconds..
3. Add the tomato paste and mix all the ingredients well..
4. Pour in the vegetable broth and then add the drained beans, ham hock and the bay leaf..
5. Bring to a slight boil and then reduce the heat to a simmer. Add the cumin, coriander, thyme, and paprika. Partially cover the pot and cook for about 2 hours until the beans are tender..
6. Remove the ham bone and shred off any meat. Set aside. Allow the soup to cool for a few minutes..
7. Depending on desired consistency (smooth or chunky), you can puree the soup by using a handheld immersion blender or in batches with a blender..
8. Add the cooked ham and shredded meat to the soup in the pot. Season with salt and pepper (to taste) and add the sherry. Cook for 15 minutes on medium heat uncovered to heat through..
9. Serve with toppings of choice such as sour cream or yogurt, green onions, chopped hard-boiled egg, etc. Serve with some crusty bread..

To "Mexican-ize" the dish, add some "heat" (jalapeno or. Black Bean Soup is a hearty soup that is perfect for cool weather. Versatility is one of the reasons we love it. Leftover ham gives this soup an extra layer of flavor and makes it even heartier, but it makes a mouthwatering vegetarian version too. You would just substitute veggie stock for the chicken stock and leave out the ham.