| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Chopped reduced-sodium lean ham |
| 1 |
md |
Yellow onion; chopped (about 1 cup) |
| 1/2 |
c |
Chopped green bell pepper |
| 3 |
|
Cloves garlic; minced |
| 1/4 |
ts |
Black pepper |
| 4 |
c |
Reduced-sodium chicken broth |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Dried oregano |
| 2 |
cn |
(16 ounces each) black beans; drained and rinsed |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Dry sherry or reduced-sodium chicken broth |
INSTRUCTIONS
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 medium-high 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 medium-low. 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 eat-lf.v097.n330 by "Cornellier, Ann"
<Cornellier.Ann@tbs-sct.gc.ca> on Dec 29, 1997
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