Black Bean and Ham Soup
A hearty and nutritious soup that combines black beans with savory ham, providing a filling meal rich in protein and fiber.
Ingredients
Main Ingredients
- 2 cups dried black beans Or 4 cups of canned black beans for convenience.
- 1 lb diced ham Ham steak or leftover holiday ham works best.
- 1 piece onion, chopped Adds a sweet base to the soup.
- 2 cloves garlic, minced For a robust flavor kick.
- 1 piece bell pepper, diced Any color will do, but red adds sweetness.
- 2 pieces carrots, chopped For a touch of natural sweetness.
- 4 cups chicken or vegetable broth Provides depth, can substitute with low-sodium.
- 1 tsp cumin Brings warmth and earthiness.
- 1 tsp paprika Adds a subtle smokiness.
- Salt and pepper To taste.
- Fresh cilantro for garnish Optional but adds freshness.
Instructions
Preparation
- If using dried beans, rinse them thoroughly and soak them overnight. If using canned beans, rinse and set aside.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, bell pepper, and carrots, stirring occasionally for about 5-7 minutes until softened.
- Add the minced garlic, cumin, and paprika to the pot. Stir for another 1-2 minutes until the garlic is fragrant.
- Add your soaked and drained black beans (or canned, if using) along with the diced ham. Pour in the chicken or vegetable broth, and bring the mixture to a boil.
- Lower the heat and cover the pot. Let the soup simmer for about 60 minutes if using dried beans or 20 minutes if using canned beans.
- Once the beans are tender, season with salt and pepper to taste. Optionally use an immersion blender to purée a portion for a creamy texture. Serve hot, garnished with fresh cilantro.
Notes
To enhance the nutritional profile, consider using lean turkey ham or smoked tofu, adding more vegetables, or opting for low-sodium broth. Serve with cornbread, avocado, Greek yogurt, or a fresh salad.