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