Black Bean with Ham Soup Recipe
A quick, easy to make spicy black bean soup recipe that cuts down on time by using canned organic black beans. Perfect to use leftover ham from the holidays or even during the summer when paired with a fresh mesclun salad or with our quick and easy cornbread recipe. Black beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, black beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia.
2 small carrots, thinly sliced cross-wise
1 onion, chopped
2 stalks of celery, chopped
1 1/2 cups diced ham
4 garlic cloves, minced
1/4 cup fresh cilantro, chopped
2 tablespoons organic virgin olive oil
2 15 ounce cans black beans, drained and rinsed
1 cup corn kernels, heated
2 teaspoons sweet and spicy curry powder
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
sea salt and ground pepper to taste
3 cups organic vegetable stock or organic chicken stock
2 tablespoons lemon juice
4 tablespoons sour cream for garnish
1 tomato, diced for garnish
In a stock pot over medium heat, add olive oil and let warm for 1-2 minutes. Add carrots, celery, onion, garlic, and cilantro. Stir and cook until the vegetables begin to soften and celery turns slight translucent. Meanwhile, drain and rinse the beans, set aside. Add the curry powder, coriander, and cayenne pepper to the vegetables and stir. Add the beans and organic broth or stock. Bring to a boil, turn down the heat to medium low for 20 minutes, and simmer. Remove from heat.
Remove half the beans and vegetables using a slotted spoon and process in a blender or food processor until they become a thick sauce - about 30 seconds. Return this mixture to the soup and stir thoroughly to thicken up. Reheat, fold in ham and let simmer for 10 minutes. Next add corn kernels and lemon juice just before serving. To serve, spoon into bowls and garnish with a dollop of sour cream, diced tomatoes, and a sprig of fresh cilantro.
