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Black Bean Soup With Ham And Sweet Potatoes

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  Olive oil 2 Tablespoon
  Onions 3 Medium, coarsely chopped (Red Or Yellow)
  Garlic 4 Clove (20 gm), thinly sliced
  Sweet green pepper 1 Large, pepper, cored, seeded, and diced
  Sweet potatoes 2 Medium, peeled and cut into 1 inch cubes
  Canned crushed tomatoes 1 1⁄2 Cup (24 tbs) (1 Can)
  Ground coriander 3⁄4 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground red cayenne pepper 1⁄4 Teaspoon
  Water 3 1⁄2 Cup (56 tbs)
  Cooked white rice/Cooked brown rice 1 Cup (16 tbs)
  Cooked black beans/Two 1 pound cans black beans, drained and rinsed 4 Cup (64 tbs), drained, rinsed
  Boiled ham/Baked ham 6 Ounce, cut into matchstick strips
  Lime juice 3 Tablespoon
  Limes 2 , cut into wedges

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.

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