Black Bean and Ham Bone Soup #NationalSoupSwapDay

Happy National Soup Swap Day.  You have come to the right place if you are looking for a piping hot bowl of soup to chase those winter chills away.

Do you still have a hambone in your freezer from the holidays?  Well, today is the day to pull it out because do I have a great soup for you!

Adapted from a recipe published in the Washington Post in 2011, this black bean soup makes a perfect lunch or light dinner.  I served it as the first course of a dinner party I held where one of my guests was gluten intolerant.  Then we enjoyed the leftovers for lunch the following day.

I made this on the stove top but it would be easily adaptable to a crockpot or Instant Pot application.

Don't forget to stop by and see all the wonderful soups being swapped today.  There are soups to keep your family warm and toasty for the rest of this frigid winter we have been enduring.

Black Bean and Ham Bone Soup

adapted from The Washington Post

2 c. dried blacked beans, picked over

1 meaty ham bone

2 (32 oz) boxes chicken broth or 8 c. homemade broth

1 bay leaf

1 T. olive oil

1/2 lg. Vidalia onion, chopped

1 garlic clove, minced

1/2 t. paprika

pinch dried oregano

1/2 cup tomato salsa (my recipe here )

1/4 c. dried sherry

Sour cream and chopped parsley or cilantro, if desired

Place the beans in a bowl and cover generously with water.  Let soak overnight.  Drain and place into a large pot with the ham bone.  Add the chicken broth and bay leaf.  Bring to a boil over medium high heat.  Reduce heat to medium low and simmer for 2-3 hrs., until beans are tender.  Remove ham bone and bay leaf. Remove meat from bone and chop into bite size pieces, discarding any gristle, bone and the bay leaf.

Using an immersion blender, puree about half of the soup.  Alternately, remove half of the soup to a blender or food processor to puree and then return to the pot.  Add the meat to the soup.

Heat the oil in a small sauce pan over medium heat.  Cook the onions and garlic until fragrant and tender, about 10 minutes.  Season with the paprika and add to the soup along with the salsa and sherry.  Cook over low heat for another 10 minutes or until ready to serve.

Garnish with sour cream and parsley or cilantro if desired.  Print Recipe

More Soups to Swap

• Basil Turkey Soup by Jolene’s Recipe Journal
• Black Bean and Ham Bone Soup by A Day in the Life on the Farm
• Easy Cream of Broccoli Soup by Simple and Savory.com
• Middle Eastern Meatball Soup with Vegetables by Kate’s Recipe Box
• Port Wine Cream of Mushroom Soup by The Redhead Baker
• Rich and Easy Clam Chowder by Books n’ Cooks