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This hearty black bean soup is what you need on a cold and dreary day! Made with ham shanks, sweet potatoes, bell pepper, onion, cumin, and chili. Starting out with dry beans means that you can cook them (after a good soaking) for a long time with the smoky ham, allowing the flavor to really.

Alright, don’t linger, let’s approach this black bean (w/ ham) soup menu with 16 components which are definitely easy to receive, and we have to process them at the very least through 9 tips. You should shell out a while on this, so the resulting food could be perfect.

Composition for Black Bean (w/ Ham) Soup:

1. Provide 1 lb. dried black beans
2. Get 3 tbs. olive or vegetable oil
3. Make ready 1 for medium yellow onion, chopped
4. Get 1 green bell pepper, chopped
5. You need 2 for garlic cloves, minced
6. Get 3 tbs. of tomato paste
7. Take 1 of smoked ham hock
8. Get 7 cups of vegetable stock
9. Require 1 of bay leaf
10. Require 1/2 tsp. of cumin
11. Need 1/2 tsp. of coriander
12. Prepare 1/2 tsp. for thyme
13. Prepare Dash of paprika
14. Require 3 cups cooked ham, cubed
15. Provide 1/4 cup dry sherry
16. Take Dash for salt and pepper

I fed my mom and dad, and all three of us went back for seconds. Looking for the best black bean soup? My Smoky Black Bean Ham Soup is thick and meaty and loaded with extras like fire roasted hatch chiles, diced tomatoes and jalapenos. Top this ham hock and beans recipe with all your favorites, like queso fresco, cilantro and a squeeze of lime.

Black Bean (w/ Ham) Soup how to cook:

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.

It turned out very well, both the. This vegan Cuban Black Bean Soup is comforting and hearty and sticks to your bones without being overly heavy. This Cuban version of Black bean soup is loaded up with onion, garlic and peppers - all great for immunity! I added smoked paprika instead of traditional bacon or ham hock- to keep this. PS…this soup actually has a lot more broth than these pictures indicate.

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