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Before you jump to Black Bean (w/ Ham) Soup recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Spend less Money In The Kitchen.
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A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F and 0F. You can easily minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
The kitchen by itself provides you with many small methods by which energy and money can be saved. Natural living is definitely something we can all perform, without difficulty. It’s concerning being sensible, most of the time.
We hope you got insight from reading it, now let’s go back to black bean (w/ ham) soup recipe. You can have black bean (w/ ham) soup using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Black Bean (w/ Ham) Soup:
- Take of dried black beans.
- Prepare of olive or vegetable oil.
- Prepare of medium yellow onion, chopped.
- Provide of green bell pepper, chopped.
- Prepare of garlic cloves, minced.
- Take of tomato paste.
- Use of smoked ham hock.
- Take of vegetable stock.
- You need of bay leaf.
- Get of cumin.
- Get of coriander.
- Prepare of thyme.
- Provide of paprika.
- Get of cooked ham, cubed.
- Use of dry sherry.
- Take of salt and pepper.
Steps to make Black Bean (w/ Ham) Soup:
- Soak the black beans and prep according to the package direction. [For a quick soak, use the boiling water method.].
- In a large pot over medium heat, begin heating the oil and sauté the onions and bell pepper until tender, about 5-6 minutes. Add the garlic and sweat them for 30 seconds..
- Add the tomato paste and mix all the ingredients well..
- Pour in the vegetable broth and then add the drained beans, ham hock and the bay leaf..
- Bring to a slight boil and then reduce the heat to a simmer. Add the cumin, coriander, thyme, and paprika. Partially cover the pot and cook for about 2 hours until the beans are tender..
- Remove the ham bone and shred off any meat. Set aside. Allow the soup to cool for a few minutes..
- Depending on desired consistency (smooth or chunky), you can puree the soup by using a handheld immersion blender or in batches with a blender..
- Add the cooked ham and shredded meat to the soup in the pot. Season with salt and pepper (to taste) and add the sherry. Cook for 15 minutes on medium heat uncovered to heat through..
- Serve with toppings of choice such as sour cream or yogurt, green onions, chopped hard-boiled egg, etc. Serve with some crusty bread..
I fed my mom and dad, and all three of us went back for seconds. Looking for the best black bean soup? My Smoky Black Bean Ham Soup is thick and meaty and loaded with extras like fire roasted hatch chiles, diced tomatoes and jalapenos. Top this ham hock and beans recipe with all your favorites, like queso fresco, cilantro and a squeeze of lime. This vegan Cuban Black Bean Soup is comforting and hearty and sticks to your bones without being overly heavy.
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