Yay it’s Friday!! Except today seems more like a Monday…running late, foggy morning, clumsy today, spilled my Chai tea, tripped leaving the house, etc etc LOL…and it was barely 7am! HaHa just one of those days I guess. It’s been a long, busy week and I for one am ready for the weekend!
So I’m looking back over our busy week and thinking of this last Tuesday night… I usually try to fix something easy and quick because we need to eat dinner by 4pm to get my daughter to her dance classes. I always try to include protein…to give her some extra energy to get through her classes. This last Tuesday I was going through my recipe box that I haven’t used in awhile and I came across my recipe for Black Bean & Ham Soup…I haven’t made this in years but it used to be one of our favorites. I’m so glad I skipped searching online for a recipe tonight and used my “old” recipes instead 🙂 This soup is super easy to prepare and pairs well with a nice sweet cornbread.
As usual when I’m making soup, I use my favorite pot…Le Creuset Cast-Iron French (Dutch) Oven, Marseille. I just love this little dutch oven! I use it at least 2-3 x’s a week!
Begin by heating your pot to medium heat and add olive oil and the diced onions. Saute’ for a few minutes until the onions are almost translucent then add the garlic and stir 2 minutes. Next, add 2 Tbsp Trader Joe’s 21 Seasoning Salute… you can use Italian seasoning if you do not have a Trader Joe’s or cannot order the seasoning online.
Add 2 cans of black beans and 1 can petite diced tomatoes to the pot and stir to combine. Dice up some ham, either leftover ham or you can use prepackaged diced ham…Smithfield is my brand of choice for prepackaged. Add the ham to the dutch oven, stir to combine and add 1/2-1 cup water (less if you like a thicker type soup). Add salt and pepper to taste.
Bring the soup to a boil then lower heat to simmer and place lid on the pot. Simmer 10-15 minutes, longer if desired. To serve, place in a soup bowl, add a dollop of sour cream and some fresh cut chives. Serve with Sweet Skillet Cornbread. It’s a quick meal but hearty and had tons of flavor. It’s definitely a recipe I’m keeping on hand now and I’m betting it won’t be hiding in my recipe box again until at least late Spring!
Stef’s Black Bean Soup with Ham
2 Tbsp extra virgin olive oil
1 onion, diced
2 small cloves garlic, chopped
2 cans black beans, drained and rinsed
1 can petite diced tomatoes
1 – 2 cups diced ham
1-2 Tbsp Trader Joe’s 21 Seasoning Salute
salt & black pepper to taste
1/2-1 cup water (use more or less for desired consistency)
- In a large pot, heat olive oil over medium heat.
- Dice the onion and add it to the pot. Stir until the onion becomes soft and translucent. Add garlic and stir for 2 minutes.
- Dice the ham and add to the pot. Stir to combine.
- Add the seasonings, salt & pepper
- Add black beans and tomatoes; stir to combine.
- Add water until soup is the right consistency for your taste.
- Bring soup to a boil then turn heat down to simmer.
- Garnish with a dollop of sour cream and fresh chopped chives.
- Serve with Sweet Skillet Cornbread
Please share this recipe with your friends and family. If you make this recipe, please comment below and/or add your own pictures. Thanks for stopping by!
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2 thoughts on “Stef’s Black Bean Soup with Ham”
Seriously!!!! This looks amazing! I’m going to try it this week. It looks like something Rachel Ray would whip up!!! Mmmmmmm