Black Bean (w/ Ham) Soup
Black Bean (w/ Ham) Soup

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, black bean (w/ ham) soup. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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Black Bean (w/ Ham) Soup is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Black Bean (w/ Ham) Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook black bean (w/ ham) soup using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Black Bean (w/ Ham) Soup:
  1. Prepare 1 lb. dried black beans
  2. Prepare 3 tbs. olive or vegetable oil
  3. Prepare 1 medium yellow onion, chopped
  4. Prepare 1 green bell pepper, chopped
  5. Get 2 garlic cloves, minced
  6. Make ready 3 tbs. tomato paste
  7. Take 1 smoked ham hock
  8. Get 7 cups vegetable stock
  9. Make ready 1 bay leaf
  10. Take 1/2 tsp. cumin
  11. Take 1/2 tsp. coriander
  12. Prepare 1/2 tsp. thyme
  13. Make ready Dash paprika
  14. Take 3 cups cooked ham, cubed
  15. Prepare 1/4 cup dry sherry
  16. Prepare Dash salt and pepper

A small amount of dry sherry or white wine is added to the soup, but it may be omitted if you prefer to make it with no alcohol. 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.

Instructions to make Black Bean (w/ Ham) Soup:
  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.

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. To "Mexican-ize" the dish, add some "heat" (jalapeno or. This hearty black bean soup is what you need on a cold and dreary day!

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