A black bean and ham soup, full of flavor, that comes together quickly.
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4-6 servings
Author Deborah Harroun
Ingredients
2tablespoonvegetable oil
1medium onionchopped
1red bell pepperchopped
1yellow bell pepperchopped
1jalapenoseeds removed and minced (optional)
3garlic clovesminced
215.0 ounce can black beans, divided
114.0 ounce can chicken broth
2cupscooked hamcubed
1/2teaspooncumin
1/8teaspoonchili powder
1/2teaspoonsalt
1/2teaspoonground black pepper
1cupcheddar cheeseshredded, for serving
1cupsour creamfor serving
1cupsalsafor serving
Instructions
Heat the oil in a large soup pot or Dutch oven. Add in the onion, bell peppers and jalepeno (if using) and saute until softened, about 5 minutes. Stir in the garlic and cook an additional minute. Add in one can of beans and the chicken broth.
Put the remaining can of beans in a food processor or blender and puree until smooth. Alternately, put the beans in a bowl and mash with a potato masher until smooth. Add pureed beans to the soup. Bring to a boil, then reduce heat to low.
Add in the ham, cumin, chili powder, salt and pepper. Simmer for 20 minutes. Serve with cheese, sour cream and salsa.