Spicy, ham and black bean
chili soup, served topped with Monterey Jack cheese.
Ham
and Black Bean Soup
- 2 tablespoons olive oil
1 medium onion, chopped
1 large red or green bell pepper, seeded and chopped
2 (15-ounce) cans black beans, undrained
1 (8-ounce) can tomato sauce
1 cup chopped ham
2 teaspoons vegetable base or bouillon granules
1 tablespoon red wine vinegar
1 tablespoon chili powder
1 teaspoon ground cumin
2 drops hot pepper sauce
Shredded Monterey Jack cheese
- Heat oil in large skillet
over medium-high heat. Add onion, bell pepper and garlic; cook
for 2 to 3 minutes or until tender.
- Stir in beans and juice,
tomato sauce, ham, vegetable base, vinegar, chili powder, cumin
and hot pepper sauce; bring to a boil. Reduce heat to low. Cook,
stirring occasionally, for 15 minutes or until flavors are blended.
Sprinkle with cheese before serving.
Makes 4 servings.
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