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    Black bean and ham soup

    8:03 AM, Dec 29, 2011   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- Today we have recipe for a tasty soup.

    Dietician Sarah Chunn will join Alyse and Tom to demonstrate this recipe.

    Black Bean and Ham Soup

    In a food processor pureé:
    2 15 1/2 ounce cans black beans drained
    1 cup drained canned diced tomatoes

    In a heavy 6-quart skillet heat and cook until vegetables soften:
    1/2 stick (1/4 cup) unsalted butter
    1 ½-2 cups chopped onion
    4 garlic cloves minced
    add bean and tomato pureé plus:
    1 additional drained can of black beans
    1 tablespoon plus 2 teaspoons ground cumin
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    4 cups beef broth
    a 16-ounce can pumpkin pureé (about 1 1/2 cups)
    1/2 cup dry Sherry

    Simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

    Just before serving, add:
    1 1/2 cups diced Ham
    3 to 4 tablespoons Sherry vinegar

    Heat through and serve. Garnish with sour cream and desired fresh chopped herbs.

    Makes about 8 cups

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