Black bean soup with ham

8 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
½ cup Chopped reduced-sodium lean ham
1 medium Yellow onion; chopped (about 1 cup)
½ cup Chopped green bell pepper
3 Cloves garlic; minced
¼ teaspoon Black pepper
4 cups Reduced-sodium chicken broth
2 Bay leaves
½ teaspoon Dried oregano
2 cans (16 ounces each) black beans; drained and rinsed
2 tablespoons Chopped fresh parsley
1 tablespoon Dry sherry or reduced-sodium chicken broth

Directions

Preparation Time: 15 minutes, Cooking Time: 25 Minutes Per serving: Calories 209 (16% from fat), Carbohydrates 30g, Protein 15g, Sodium 140mg Fat 4g, Cholesterol 6mg 1. In a large saucepan, heat oil over medium-high heat until hot but not smoking. Add ham; cook, stirring frequently, until browned, about 3 minutes.

2. Add onion and bell pepper to pan; cook, stirring, until tender, about 5 minutes. Add garlic and black pepper; cook, stirring, for 1 minutes.

3. Add broth, bay leaves, and oregano to pan; bring ham mixture to a boil.

Reduce heat to medium-low. Stir in beans and simmer until mixture thickens slightly, about 15 minutes. Stir in parsley and sherry. Remove bay leaves.

Ladle soup into individual bowls. Serve immediately.

Variation: substitute one can of white beans for one can of black beans.

Remember: use a slotted spoon to remove and discard the bay leaves from the soup. Bay leaves are used exclusively for flavor - they should not be eaten.

Posted to Digest eat-lf.v097.n330 by "Cornellier, Ann" <Cornellier.Ann@...> on Dec 29, 1997

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