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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, black bean (w/ ham) soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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.

Black Bean (w/ Ham) Soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Black Bean (w/ Ham) Soup is something that I have loved my whole life.

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 can achieve it.

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

I fed my mom and dad, and all three of us went back for seconds. This vegan Cuban Black Bean Soup is comforting and hearty and sticks to your bones without being overly heavy. This Cuban version of Black bean soup is loaded up with onion, garlic and peppers - all great for immunity! I added smoked paprika instead of traditional bacon or ham hock- to keep this.

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.

PS…this soup actually has a lot more broth than these pictures indicate. Stir into boiling soup mixture, reduce heat to. Black beans and tomatoes simmer in a hearty vegetable broth with corn, carrots, onions, and celery, spiced with chili powder and ground cumin. Spicy Black Bean Soup - Everyday Food with Sarah Carey. Watch how to make the best black bean soup!

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