Black Bean (w/ Ham) Soup. This hearty black bean soup is what you need on a cold and dreary day! Made with ham shanks, sweet potatoes, bell pepper, onion, cumin, and chili. Starting out with dry beans means that you can cook them (after a good soaking) for a long time with the smoky ham, allowing the flavor to really.
Top it off with cheese, sour cream and salsa, and this is a soup you won't want to pass up.
I fed my mom and dad, and all three of us went back for seconds.
Looking for the best black bean soup?
You can Cook Black Bean (w/ Ham) Soup using 16 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Black Bean (w/ Ham) Soup
- What You needis 1 lb. of dried black beans.
- It's 3 tbs. of olive or vegetable oil.
- Lets Go Prepare 1 of medium yellow onion, chopped.
- It's 1 of green bell pepper, chopped.
- What You needis 2 of garlic cloves, minced.
- Lets Go Prepare 3 tbs. of tomato paste.
- What You needis 1 of smoked ham hock.
- What You needis 7 cups of vegetable stock.
- Lets Go Prepare 1 of bay leaf.
- Lets Go Prepare 1/2 tsp. of cumin.
- It's 1/2 tsp. of coriander.
- Lets Go Prepare 1/2 tsp. of thyme.
- What You needis Dash of paprika.
- It's 3 cups of cooked ham, cubed.
- What You needis 1/4 cup of dry sherry.
- What You needis Dash of salt and pepper.
My Smoky Black Bean Ham Soup is thick and meaty and loaded with extras like fire roasted hatch chiles, diced tomatoes and jalapenos. Top this ham hock and beans recipe with all your favorites, like queso fresco, cilantro and a squeeze of lime. Watch how to make the best black bean soup! This vegetarian black bean soup recipe is so easy to make with canned beans.
Black Bean (w/ Ham) Soup instructions
- 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..
You can make it as spicy as you'd like. This Southwestern black bean soup is a quick and easy recipe made from pantry staples. What makes it so good is the high proportion of vegetables to beans: lots of garlic, onions, and even some carrots in the mix. You don't have to worry about finely chopping the vegetables since they all get puréed. Black bean soup is a kind of seasoned soup in which black turtle beans are puréed enough that they are swimming in liquid and have a mouthfeel like cream soup, but not to the point of making the mixture sludgy.