Easy Black Bean Soup Recipe
This warm and cozy Black Bean Soup recipe comes together in less than an hour. It’s a simple and healthy soup that uses everyday kitchen ingredients, so you can easily whip it up for dinner. You won’t believe how flavorful this soup is, and it’ll quickly become a family favorite.
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Navy Bean Soup Recipe | Ham and Bean Soup
Navy Bean Soup Recipe | Ham and Bean Soup - This is a easy to make and follow video recipe for Navy Bean Soup Recipe.
Navy Bean Soup Ingredients
1 Ham Bone
1 lb. - 3 lb.Ham Shank or Smoked Turkey Leg
16 ounces Dried Navy Beans
8 cups Chicken Stock (33% less sodium)
1 medium Yellow Onion
2 Celery Stalks
2 Garlic Cloves
1 tsp Dried Parsley
1 tsp Dried Thyme
1 tsp Black Pepper
1.2 tsp Liquid Smoke (optional)
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???? Hearty Ham & Black Bean Soup Recipe
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) 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 leaf, 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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