Black Bean Soup With Ham Recipes

HEARTY HAM BONE BLACK BEAN SOUP

Steps:

• Place ham bone in a large slow cooker.
• Heat olive oil in a large saucepan over medium-high heat. Saute celery, onion, and garlic until onion is translucent, about 5 minutes. Pour mixture over the ham bone in the slow cooker.
• Saute carrots, potatoes, and red bell pepper in the same saucepan until coated in oil, about 1 minute. Transfer vegetables to the slow cooker; add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover and cook on High until soup is warm, 45 minutes to 1 hour. Reduce heat to Low; continue to cook for 5 to 6 hours.
• Remove ham bone from the soup. Separate meat from the bone and return to the soup; discard the bone. Cover soup and refrigerate, 8 hours to overnight. Discard thick fat on the top of the soup and reheat.

HAM AND BLACK BEAN SOUP

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

BLACK-BEAN SOUP WITH HAM

Steps:

• In a large pot (6 to 8 quarts), brown ham over medium-high heat, 2 to 3 minutes per side. Transfer to a cutting board; set aside.
• Reduce heat to medium. Heat oil. Add onion, and cook, stirring often, until lightly browned, 2 to 3 minutes. Add jalapeno, garlic, cumin, and oregano; cook, stirring, until fragrant and garlic is tender, 1 to 2 minutes. Add beans and 4 cups water. Simmer 10 minutes.
• Remove from heat; stir in cilantro leaves. Using an immersion or regular blender (work in batches so as not to fill regular blender more than halfway), puree soup until smooth. Add more water to thin soup, if desired.
• Ladle soup into bowls. Cut ham into 1/2-inch cubes; sprinkle over soup. Garnish with jalapeno, cilantro sprigs, and lime wedges, as desired.

BLACK BEAN SOUP WITH HAM

Steps:

• In a large saucepan over medium heat, warm the oil.
• Add the onion, carrots, and celery.
• Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
• Add the garlic and cook until fragrant, about 1 minute.
• Add the beans, broth, and sherry.
• Cover and bring to a boil over high heat.
• Decrease heat to med-low and simmer, partially covered and stirring often, until the flavors are blended, about 15 minutes.
• In a blender or food processor, puree 2 cups of the soup, then return to the pan.
• Add the diced ham and simmer over medium heat until the ham is heated through, about 5 minutes.
• Season with salt and pepper.
• Ladle into bowls, garnish with sour cream and serve.