Recipe - Black Bean Soup With Ham

1 tablespoon Olive oil
One half cup Chopped reducedsodium lean
ham
1 md Yellow onion; chopped (about
1 cup)
One half cup Chopped green bell pepper
3 Cloves garlic; minced
One fourth teaspoon Black pepper
4 cup Reducedsodium chicken broth
2 Bay leaves
One half teaspoon Dried oregano
2 cn (16 ounces each) black
beans; drained and rinsed
2 tablespoon Chopped fresh parsley
1 tablespoon Dry sherry or reducedsodium
chicken broth

Preparation Time: 15 minutes, Cooking Time: 25 Minutes

Per serving: Calories 209 (16% from fat), Carbohydrates 30g, Protein 15g,
Sodium 140mg Fat 4g, Cholesterol 6mg

1. In a large saucepan, heat oil over mediumhigh heat until hot but not
smoking. Add ham; cook, stirring frequently, until browned, about 3
minutes.

2. Add onion and bell pepper to pan; cook, stirring, until tender, about 5
minutes. Add garlic and black pepper; cook, stirring, for 1 minutes.

3. Add broth, bay leaves, and oregano to pan; bring ham mixture to a boil.
Reduce heat to mediumlow. Stir in beans and simmer until mixture thickens
slightly, about 15 minutes. Stir in parsley and sherry. Remove bay leaves.
Ladle soup into individual bowls. Serve immediately.

Variation: substitute one can of white beans for one can of black beans.

Remember: use a slotted spoon to remove and discard the bay leaves from the
soup. Bay leaves are used exclusively for flavor they should not be
eaten.

Posted to Digest eatlf.v097.n330 by "Cornellier, Ann"
Cornellier.Ann@tbssct.gc.ca on Dec 29, 1997