Caribbean Ham And Black Bean Soup Food

CARIBBEAN HAM AND BLACK BEAN SOUP

Steps:

• Spray 3-quart saucepan with cooking spray; heat over medium heat. Cook onion in saucepan over medium heat 2 to 3 minutes or until crisp-tender.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.

HAM AND BLACK BEAN SOUP

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.

CARIBBEAN BLACK BEAN SOUP - SLOW COOKER

Steps:

• Soak beans overnight in 4 quarts water.
• Drain.
• Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.
• Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.
• For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.
• Return to cooker.
• If you like it souper, leave it as is.
• Add vinegar and stir well.
• Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.

CARIBBEAN-STYLE BLACK BEAN SOUP

Steps:

• Soak beans overnight in 4 quarts water.
• Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water.
• Stir well.
• Cover.
• Cook on Low 8-10 hours, or High 4-5 hours.
• For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher.
• Return to cooker.
• If you like a soup-ier soup, leave as is.
• Add vinegar and stir well.
• Debone ham, cut into bite-sized pieces and return to soup.
• Serve in soup bowls.
• Can be topped with sour cream and fresh cilantro.

CARIBBEAN EGGPLANT AND BLACK BEAN SOUP

Steps:

• In a 5-quart Dutch oven, heat the oil over low heat. Add green pepper, celery, garlic, and carrots; cover and cook, stirring occasionally, for 8 minutes or until the vegetables are soft. Stir in the cumin, allspice, oregano, and salt and cook for 2 minutes.
• Add the tomatoes (break them up) and sherry, honey, and the lime rind. Bring to a boil, cover, cook for 15 minutes. Add eggplant and cook, covered, for 10 minutes or until tender. Stir in the beans and red pepper sauce and cook just until heated through.

CARIBBEAN BLACK BEAN SOUP

Steps:

• Bring water and black beans to a boil, simmer 5 minutes.
• Cover tightly and let stand for 2 hours.
• Simmer 90 minutes until beans are cooked. Dump into a colander to drain.
• Saute carrot, celery, onion, garlic, coriander, cumin and vegetable oil.
• Add beans, vegetable stock, and uncooked rice.
• Simmer gently 1 hour.
• Add remaining ingredients and pepper to taste.
• Heat through and serve.

LOW CARB HAM AND BLACK BEAN SOUP

Steps:

• In a large pot combine all ingredients. Bring to a boil - reduce heat and allow soup to gently simmer for approximately 2 hours stirring occasionally. The closer to 2 hours this soup cooks the better it tastes.
• Approximately 6 grams of carbs per serving.

JAMAICAN HAM AND BEAN SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender, 3-4 minutes. Stir in the ham, refried beans, broth, corn, chiles, salsa and jerk seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally., Stir in the olives and lime juice; heat through. Garnish servings with sour cream and lime slices.