Jamaican Ham And Bean Soup Food

CARIB BLACK BEAN SOUP

Steps:

• In a medium-size stock pot, add dried black beans and 6 cups of water, cover and let soak overnight.
• In another large stock pot, heat olive oil and add onion, minced garlic and chopped celery. Saute until vegetables are softened.
• Drain and rinse soaked black beans. Add pre-soaked beans or drained and rinsed canned beans to vegetable mixture along with 2 cups water and broth. Bring to boil; reduce heat and simmer.
• Add cayenne pepper and ground cumin. Partially cover the pot and simmer over low heat for 2 to 2 1/2 hours, or until beans are soft.
• Puree soup in batches in food processor or blender. Return pureed soup to stock pot and simmer.
• Add vinegar, sherry, soy sauce and pepper. Serve hot with a dollop of sour cream or yogurt and chopped green onions.

JAMAICAN HAM AND BEAN SOUP

Steps:

• In 3-quart saucepan, heat oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender.
• Stir in refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning. Heat to boiling. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Stir in ham, olives and lime juice. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.

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.

JAMAICAN HAM AND BEAN SOUP

Steps:

• 1. In a large saucepan heat the oil over medium heat until hot. Add onion; cook an stir 3 to 4 minutes or until tender.
• 2. Add refried beans, whole kernel corn, shoepeg corn, chiles, salsa, broth and jerk seasoning; mix well. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• 3. Add ham, olives and lime juice; mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
• 4. To serve, ladle soup into individual bowls. Top each serving with 1 Tbsp. sour cream and 1 lime slice.

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.

BEST HAM AND BEAN SOUP EVER

Steps:

• In a 3 quart saucepan, saute ham, onion and garlic in butter until onion is tender.
• Add the next seven ingredients; cover and simmer for 30 minutes or until vegetables are tender.
• Add peas and cook for 5 minutes. Add parsley and serve.

BASIC HAM AND BEAN SOUP

Steps:

• Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
• After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
• Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.

CLASSIC HAM & BEAN SOUP

Steps:

• Place beans into 5- to 6-quart heavy saucepan; cover with water to 2 inches above beans. Cook over high heat until water comes to a boil. Boil 3 minutes; remove from heat. Cover; let beans soak 1 hour. Rinse; drain.
• Return beans to saucepan. Add ham shank, water, chicken broth, onion, celery, garlic and bay leaf. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 85-90 minutes or until beans are tender.
• Remove ham shanks with tongs. Cool slightly. Cut meat from bone; discard bone, fat and skin.
• Chop meat; add back to soup. Add carrots, bell pepper, salt and pepper. Cook over medium-high heat 5-6 minutes or until mixture comes to a boil. Reduce heat to low; cook until carrots are tender.
• Heat oven to 400°F.
• Brush both sides of baguette slices with melted butter. Place bread slices onto ungreased baking sheet. Bake 3-5 minutes or until bottoms begin to turn golden brown. Turn slices over; sprinkle with chopped parsley, if desired.
• Serve toasted bread slices with soup.

JAMAICAN HAM AND BEAN SOUP

Steps:

• Heat oil in large saucepan over medium heat until hot.
• Add onion; cook and stir 3 to 4 minutes or until tender.
• Add refried beans, mexicorn, shoepeg corn, chilies, salsa, broth and jerk seasoning; mix well.
• Bring to boil.
• Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Add ham, olives and lime juice; mix well.
• Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally.
• To serve, ladle soup into bowls and if desired, top with 1 T. sour cream and lime slice to each.

JAMAICAN HAM AND BEAN SOUP

Steps:

• Heat oil in large saucepan over medium heat until hot. Add onion cook 3 to 4 minutes or until tender, stirring frequently.Add refried beans, both cans of corn, chiles, salsa, broth and jerk seasoning mix well. Bring to a boil. Reduce heat to low simmer 5 minutes, stirring occasionally.Add ham, olives and lime juice mix well. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally. Ladle soup into individual bowls. Top each serving with 1 tablespoon sour cream and lime slice.Nutrition Per Serving: Calories 430 Protein 27g Carbohydrate 50g Fat 13g Sodium 2750mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.