Ham & Black Bean Soup Recipe - Le Gourmet TV
- 9 years ago
Ham & Black bean soup is a hearty meal for lunch or supper. Warming with deep rich flavour, it's a snap to make!
Serves 6
Ingredients:
1 pound (455g) dried black beans,rinsed
1 pound (455g) ounces ham steak
2 bay leaves
5 cups (1.25L) water
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) course salt
3 Tbsp (45 mL) olive oil
2 large onions, chopped fine
1 large carrot, chopped fine
2 ribs celery, chopped fine
½ tsp (2 mL) table salt
5 - 6 medium cloves garlic, minced
½ tsp (2 mL) red pepper flakes
1½ Tbsp (22 mL) ground cumin
6 cups (1.5L) low-sodium chicken broth
2 Tbsp (30 mL) cornstarch
2 Tbsp (30 mL) water
Method:
Place beans, ham, bay, water, and baking soda in large pot with tight-fitting lid. Bring to a boil over med-high heat. Stir in salt, reduce heat to low, then cover and simmer until beans are tender (about 1½ hours). Do not drain beans, discard the bay leaves and remove ham steak, cutting it into smallish bite sized pieces.
Heat oil in a large Dutch oven over med-high heat; add onions, carrot, celery, and salt and cook, stirring occasionally until vegetables are soft. Reduce heat to med-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, for about 3 minutes. Stir in beans (with cooking liquid), and chicken broth. Increase heat to med-high and bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally for about ½ hour.
Ladle 3 cups of beans and liquid into a blender; process until smooth then return to the pot. Whisk together cornstarch and water until combined, then gradually stir about half of this mixture into soup. Bring to boil over medium-high heat, stirring occasionally, to fully thicken. Add more cornstarch mixture if you wish the soup to be thicker. Just before serving add the cut up ham.
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Serves 6
Ingredients:
1 pound (455g) dried black beans,rinsed
1 pound (455g) ounces ham steak
2 bay leaves
5 cups (1.25L) water
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) course salt
3 Tbsp (45 mL) olive oil
2 large onions, chopped fine
1 large carrot, chopped fine
2 ribs celery, chopped fine
½ tsp (2 mL) table salt
5 - 6 medium cloves garlic, minced
½ tsp (2 mL) red pepper flakes
1½ Tbsp (22 mL) ground cumin
6 cups (1.5L) low-sodium chicken broth
2 Tbsp (30 mL) cornstarch
2 Tbsp (30 mL) water
Method:
Place beans, ham, bay, water, and baking soda in large pot with tight-fitting lid. Bring to a boil over med-high heat. Stir in salt, reduce heat to low, then cover and simmer until beans are tender (about 1½ hours). Do not drain beans, discard the bay leaves and remove ham steak, cutting it into smallish bite sized pieces.
Heat oil in a large Dutch oven over med-high heat; add onions, carrot, celery, and salt and cook, stirring occasionally until vegetables are soft. Reduce heat to med-low and add garlic, pepper flakes, and cumin; cook, stirring constantly, for about 3 minutes. Stir in beans (with cooking liquid), and chicken broth. Increase heat to med-high and bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally for about ½ hour.
Ladle 3 cups of beans and liquid into a blender; process until smooth then return to the pot. Whisk together cornstarch and water until combined, then gradually stir about half of this mixture into soup. Bring to boil over medium-high heat, stirring occasionally, to fully thicken. Add more cornstarch mixture if you wish the soup to be thicker. Just before serving add the cut up ham.
Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettv
Website: http://www.legourmet.tv
Twitter: https://twitter.com/LeGourmetTV
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