Ham and Black Bean Soup Recipe

Ham and Black Bean Soup Recipe

  • 1 tablespoon vegetable oil
  • 1 pound baked ham, cut into bite-size pieces
  • 1 large onion, cut into thin slivers
  • 1 large green bell pepper, seeded and chopped
  • 2 (15.5 ounce) cans black beans
  • 2 (14 ounce) cans beef broth
  • 2/3 cup water
  • 1/4 cup cider vinegar
  • 2 large carrots (about 8 oz. total), shredded
  • 1/3 cup firmly packed light brown sugar
  • 1 tablespoon dry mustard
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon liquid hot pepper seasoning
  • 1/3 cup coarsely chopped parsley
  1. Heat oil in a 5- to 6-quart pan over medium-high heat. Add ham, onion, and bell pepper; cook, stirring often, until vegetables are tender to bite (4 to 5 minutes).
  2. Meanwhile, pour one can of the beans and their liquid into a food processor or blender; whirl until pureed. Pour puree into pan; stir in broth, water, and vinegar. Reserve 1/4 cup of the carrots for garnish, if desired; to pan, add remaining carrots, sugar, mustard, lemon peel, and hot pepper seasoning. Bring to a boil, then reduce heat and simmer, uncovered, until flavors are blended (4 to 5 minutes).
  3. Reduce heat to medium-low and add remaining can of beans and their liquid. Cook stirring occasionally, until soup is bubbly and heated through (5 to 7 minutes). Sprinkle with parsley and, if desired, reserved carrots.
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