HAM AND BLACK BEAN SOUP RECIPE: HOW TO MAKE IT
I originally made this slightly spicy soup for my husband, who enjoys black beans. But I ended up loving it, too! Even more compliments came from our neighbors who stopped by and stayed for supper.—Laura Meurer, Green Bay, Wisconsin
Provided by Taste of Home
Categories Lunch
Total Time 04 hours 25 minutes
Prep Time 25 minutes
Cook Time 04 hours 00 minutes
Yield 8 servings (about 2 quarts).
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.
Nutrition Facts : Calories 202 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 1222mg sodium, CarbohydrateContent 29g carbohydrate (4g sugars, FiberContent 8g fiber), ProteinContent 14g protein.
HEARTY HAM BONE BLACK BEAN SOUP RECIPE | ALLRECIPES
The best black bean soup! If you are looking for a recipe for a hearty, low-fat soup using a leftover ham bone, this is for you! Key is discarding thick fat from the soup and you must use green chiles. Enjoy!
Provided by kawailani
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Total Time 14 hours 1 minutes
Prep Time 10 minutes
Cook Time 5 hours 51 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place ham bone in a large slow cooker.
- Heat olive oil in a large saucepan over medium-high heat. Saute celery, onion, and garlic until onion is translucent, about 5 minutes. Pour mixture over the ham bone in the slow cooker.
- Saute carrots, potatoes, and red bell pepper in the same saucepan until coated in oil, about 1 minute. Transfer vegetables to the slow cooker; add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover and cook on High until soup is warm, 45 minutes to 1 hour. Reduce heat to Low; continue to cook for 5 to 6 hours.
- Remove ham bone from the soup. Separate meat from the bone and return to the soup; discard the bone. Cover soup and refrigerate, 8 hours to overnight. Discard thick fat on the top of the soup and reheat.
Nutrition Facts : Calories 309.6 calories, CarbohydrateContent 60.8 g, FatContent 2.3 g, FiberContent 16.3 g, ProteinContent 13.5 g, SaturatedFatContent 0.4 g, SodiumContent 1140.4 mg, SugarContent 13.5 g
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