Black Bean Soup with Ham
Hearty, Healthy and Flavorful!
Serves 8 |
|1 tablespoon olive oil |
|1/2 cup reduced-sodium lean ham, chopped |
|1 cup yellow onion, chopped |
|1/2 cup green bell pepper, chopped |
|3 garlic cloves, minced |
|1/4 teaspoon black pepper |
|4 cups reduced-sodium chicken broth |
|2 bay leaves |
|1/2 teaspoon oregano, dried |
|2 cans black beans, drained and rinsed |
|2 tablespoons fresh parsley, chopped |
|1 tablespoon reduced sodium chicken broth |
- In a large saucepan, heat oil over medium-high heat until hot, but not smoking. Add ham; cook, stirring frequently, unti lbrowned, about 3 minutes.
- Add onion and bell pepper to pan; cook, stirring, until tender, about 5 minutes. Add garlic and black pepper; cook, stirring, for 1 minute.
- Add broth, bay leaves, and oregano to pan; bring ham mixture to a boil. Reduce heat to medium-low. Stir in beans and simmer until mixture thicken slightly, about 15 minutes. Stir in parsely and sherry. Remove bay leaves. Ladle soup into individual bowls. Serve immediately.
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