Cookstr.com

Black Bean Soup

Cookbook

Beans

Published by Harmony Books

This image courtesy of Joseph DeLeo

Using fully cooked ham and precooked or canned beans, you can prepare this hearty soup in under a half hour.

6 servings

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Type of Dishhot soup, soup

Ingredients

  • 1 pound fully cooked bone-in ham steak
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 8 cups water
  • 2 medium carrots, sliced (about ½ cup)
  • 3 cups cooked black beans, drained
  • Salt and freshly ground black pepper to taste
  • ½ pound spinach, rinsed very well and torn into bite-size pieces

Instructions

  1. Cut ham steak into ½-inch pieces; reserve bone. Heat the oil over medium heat in a heavy, 4-quart saucepan. Add the ham pieces and the bone, onion, and garlic and saute, stirring constantly, until the onion is golden, about 5 minutes.

  2. Add the water, carrots, beans, salt, and pepper. Bring to a boil, reduce heat to low, and cook 15 to 20 minutes or until the carrots are just tender.

  3. Add the spinach. Return to boiling over high heat; cook 3 to 5 minutes or until spinach has wilted. Remove ham bone before serving.

  4. Vegetarian Variation: Omit the ham steak.

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