Penn Herb Wellness Guide
Black Bean and Ham Soup
- 3 Tbs olive oil
- 6 stalks celery (plus leaves), chopped
- 2 large onions, diced
- 1 green bell pepper, diced
- 5 cloves garlic, minced
- 3 Tbs cumin
- 2 tsp rosemary
- 1 tsp cayenne pepper
- 1 ham bone, with some meat still on the bone
- 12 cups water (use more or less if needed)
- 5 cups fully-cooked black beans
- 1 1/2 cups uncooked white rice (or brown rice)
- Salt and pepper, to taste
- Sour cream, optional garnish
- Extra cumin, optional garnish
- Heat oil in a large stock pot. Add celery, onions, green pepper, and garlic. Cook for 3 minutes. Stir in cumin, rosemary, and cayenne pepper.
- Add the ham bone to the stock pot. Cover completely with water. Bring to a rolling boil, reduce heat to low, and simmer for 2 hours.
- Remove the ham bone and any large chunks of ham that may have come off the bone. Set aside to cool and let the soup continue to simmer.
- When the ham is cool enough to touch, shred off as much meat as possible and return to the pot. Add the beans and rice.
- Bring soup back to a rolling boil, cover, and reduce heat to low. Simmer until rice is completely cooked: about 20 minutes for white rice and 1 hour for brown rice.
- Just before serving taste the soup and season as desired with salt and pepper. You can also add more cumin and/or cayenne pepper at this time if you’d like the soup to have more punch.
- Garnish with a dollop of sour cream and a pinch of cumin, if desired.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2020.