Black Bean and Ham Soup
This Black Bean and Ham Soup is so full of flavor, and comes together quickly. This is a great way to use leftover holiday ham!
Servings 4 servings
Calories
Ingredients
- 2 tablespoon vegetable oil
- 1 medium onion chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 jalapeno seeds removed and minced (optional)
- 3 garlic cloves minced
- 2 (15 ounce each) cans black beans, divided
- 14 oz chicken broth
- 2 cups cooked ham cubed
- 1/2 teaspoon cumin
- 1/8 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup cheddar cheese shredded, for serving
- 1 cup sour cream for serving
- 1 cup salsa for serving
Instructions
- Heat the oil in a large soup pot or Dutch oven. Add in the onion, bell peppers and jalepeno (if using) and saute until softened, about 5 minutes. Stir in the garlic and cook an additional minute. Add in one can of beans and the chicken broth.
- Put the remaining can of beans in a food processor or blender and puree until smooth. Alternately, put the beans in a bowl and mash with a potato masher until smooth.
- Add pureed beans to the soup. Bring to a boil, then reduce heat to low.
- Add in the ham, cumin, chili powder, salt and pepper. Simmer for 20 minutes. Serve with cheese, sour cream and salsa.
Notes
Adapted from Kitchen Concoctions