Tiny New York Kitchen

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Black Bean & Ham Soup

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Black Bean & Ham Soup

 I get so very excited when the summer weather turns to glorious fall. I love the crisp morning air and all I can think about it making soup. I get all giddy actually. I usually start out the fall season with a lima bean and ham soup, but quickly realized that I had no lima beans in my pantry. I had black beans though so my Black Bean & Ham Soup was born.

INGREDIENTS

1/4 Cup Olive Oil

6 Minced Garlic Cloves

1 Chopped Large Carrot

1 Minced Large Red Onion

1 Chopped Small Parsnip

1 Minced Celery Stalk

1 Pound Dried Black Beans (Soaked Overnight and Drained)

2 Bay Leaves

1 1/2 Pounds Diced Cooked Ham

2 Cups Salsa

1 Tablespoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Tablespoon Hungarian Sweet Paprika

1/2 Cup Sour Cream For Garnish

Wash black beans, cover with 3 inches water. Soak 6 to 8 hours or overnight. Water your plants with soaking water. We all want to do our part saving the environment! Place 10 cups of water to a large heavy pot. Bring to a boil. Cover, reduce heat, and simmer for at least 2 hours. Add olive oil to a medium-size saucepan over medium-high heat. Add garlic, onions, carrots, parsnips, and celery; cook stirring occasionally, until golden, 7 to 9 minutes. Remove from heat. Add garlic, onions, carrots, parsnips, and celery to the bean pot. Add bay leaves, dice ham, salsa, kosher salt, pepper, and Hungarian paprika. Let simmer for another 2 hours. Stir occasionally. When ready to serve remove bay leaves and ladle into serving bowls. Garnish with dollops of sour cream.  Serves

Victoria Glavin Hart

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