Black Bean (w/ Ham) Soup

Name: Black Bean (w/ Ham) Soup
Cuisine: American
Ingredients: 1 lb. dried black beans; 3 tbs. olive or vegetable oil; 1 medium yellow onion, chopped; 1 green bell pepper, chopped; 2 garlic cloves, minced; 3 tbs. tomato paste; 1 smoked ham hock; 7 cups vegetable stock; 1 bay leaf; 1/2 tsp. cumin; 1/2 tsp. coriander; 1/2 tsp. thyme; Dash paprika; 3 cups cooked ham, cubed; 1/4 cup dry sherry; Dash salt and pepper

Rick M @RickM_PTC

PTC, GA.

This is a go to soup (meal) when I have leftover ham from a holiday meal. The smoked ham hock adds a great flavor. For a traditional Cuban meal, omit the meat and dairy, and serve with white rice. To “Mexican-ize” the dish, add some “heat” (jalapeno or hot sauce) within the cooking process and garnish with cilantro, salsa, etc.

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Ingredients

1 lb.dried black beans
3 tbs.olive or vegetable oil
1medium yellow onion, chopped
1green bell pepper, chopped
2garlic cloves, minced
3 tbs.tomato paste
1smoked ham hock
7 cupsvegetable stock
1bay leaf
1/2 tsp.cumin
1/2 tsp.coriander
1/2 tsp.thyme
Dashpaprika
3 cupscooked ham, cubed
1/4 cupdry sherry
Dashsalt and pepper

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Steps

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.