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Before you jump to Black Bean (w/ Ham) Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are a number of reasons for this. There are many health conditions related to a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. Although we’re incessantly being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. Most people typically assume that healthy diets require much work and will significantly alter how they live and eat. It is possible, however, to make some simple changes that can start to make a good impact on our everyday eating habits.
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We hope you got benefit from reading it, now let’s go back to black bean (w/ ham) soup recipe. To cook black bean (w/ ham) soup you only need 16 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Black Bean (w/ Ham) Soup:
- Take 1 lb. dried black beans
- Use 3 tbs. olive or vegetable oil
- Prepare 1 medium yellow onion, chopped
- Get 1 green bell pepper, chopped
- Get 2 garlic cloves, minced
- You need 3 tbs. tomato paste
- Take 1 smoked ham hock
- Use 7 cups vegetable stock
- Use 1 bay leaf
- Provide 1/2 tsp. cumin
- Use 1/2 tsp. coriander
- You need 1/2 tsp. thyme
- Prepare Dash paprika
- You need 3 cups cooked ham, cubed
- Get 1/4 cup dry sherry
- Provide Dash salt and pepper
Steps to make Black Bean (w/ Ham) Soup:
- Soak the black beans and prep according to the package direction. [For a quick soak, use the boiling water method.]
- 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.
- Add the tomato paste and mix all the ingredients well.
- Pour in the vegetable broth and then add the drained beans, ham hock and the bay leaf.
- 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.
- Remove the ham bone and shred off any meat. Set aside. Allow the soup to cool for a few minutes.
- Depending on desired consistency (smooth or chunky), you can puree the soup by using a handheld immersion blender or in batches with a blender.
- 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.
- Serve with toppings of choice such as sour cream or yogurt, green onions, chopped hard-boiled egg, etc. Serve with some crusty bread.
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