Black Bean Soup With Ham And Sweet Potatoes Recipe
Once you taste this black bean soup with ham and sweet potatoes recipe, I am sure you will always get hooked to it. Black bean soup with ham and sweet potatoes gets its taste from beans. Indulge yourself in this black bean soup with ham and sweet potatoes as appetizer. This black bean soup with ham and sweet potatoes recipe is sure to receive rave reviews from all. Mind you, you shall be forgotten so be ready.
Ingredients
2 tablespoons olive oil
3 medium-size red or yellow onions, coarsely chopped
4 cloves garlic, thinly sliced
1 large sweet green pepper, cored, seeded, and diced
2 medium-size sweet potatoes, peeled and cut into 1 inch cubes
1 1/2 cups canned crushed tomatoes
3/4 teaspoon each ground cumin and coriander
1/2 teaspoon each ground ginger and salt
1/4 teaspoon ground red pepper (cayenne)
3 1/2 cups water
1 cup cooked white or brown rice
4 cups cooked black beans or 2 cans (1 pound each) black beans, drained and rinsed
6 ounces boiled or baked ham, cut into matchstick strips
3 tablespoons lime juice
2 limes, cut into wedges (optional garnish)
Directions
Heat the oil in a 5-quart Dutch oven over moderate heat for 1 minute.
Add the onions and garlic and saute, stirring frequently, until limp about 5 minutes.
Add the green pepper and saute, stirring occasionally, until it is tender about 5 minutes more.
Stir in the sweet potatoes and tomatoes and cook, uncovered, until slightly thickened 4 minutes.
Mix in the cumin, coriander, ginger, salt, and red pepper.
Add the water and bring to a boil over high heat, then cover, reduce the heat to low, and simmer until the sweet potatoes are tender about 20 minutes.
Stir in the rice, beans, and ham, and cook, uncovered, until heated through about 5 minutes.
Stir in the lime juice.
Ladle the soup into bowls and garnish with the lime wedges if desired.
Add the onions and garlic and saute, stirring frequently, until limp about 5 minutes.
Add the green pepper and saute, stirring occasionally, until it is tender about 5 minutes more.
Stir in the sweet potatoes and tomatoes and cook, uncovered, until slightly thickened 4 minutes.
Mix in the cumin, coriander, ginger, salt, and red pepper.
Add the water and bring to a boil over high heat, then cover, reduce the heat to low, and simmer until the sweet potatoes are tender about 20 minutes.
Stir in the rice, beans, and ham, and cook, uncovered, until heated through about 5 minutes.
Stir in the lime juice.
Ladle the soup into bowls and garnish with the lime wedges if desired.
