With the help of canned beans, this Black Bean and Ham Soup comes together quickly and makes a tasty meal.
Course Main Course
Prep Time 10minutes
Cook Time 32minutes
Total Time 42minutes
1tbspghee or olive oil
1medium white onion, finely chopped
2Anaheim peppers, finely chopped
1large carrot, finely chopped
2stalks of celery, finely chopped
1/8fine sea salt, plus more to taste
3garlic cloves, minced
1(8 oz) ham steak or 1-1/2 cups of cubed ham
2(14.5 oz) cans of black beans rinsed and drained (or 3 cups cooked beans)
3cupslow sodium chicken stock or water
2tbspchopped fresh cilantro
juice of 1/2 a large lime(optional)
Heat oil in 4-qt. soup pot or dutch oven over medium-high heat. Add the onion, carrot, celery and 1/8 tsp of fine sea salt, and let cook, stirring occasionally, until veggies have softened and are lightly browned, about 10-12 minutes. Reduce the heat to medium-low, add the garlic, smoked paprika and cumin and let cook, stirring constantly, for another minute.
Stir in the chicken stock, beans and ham, bring to a simmer and let cook, stirring occasionally, for about twenty minutes. Check seasonings, adjust if necessary, then serve topped with your choice of toppings.