Spanish Black Bean Soup

Name: Spanish Black Bean Soup
Ingredients: 2 tablespoons extra virgin olive oil; 2 cups fresh onions (about 2 medium yellow onions) or 2 cups frozen onions (about 2 medium yellow onions); 1 cup frozen bell pepper, stir-fry mix (red, green, and yellow peppers, do not thaw ); 1/3 cup Spanish ham or 1/3 cup prosciutto, finely diced; 1 garlic clove, minced; 1 large whole bay leaf; 1/2 teaspoon dried thyme, crumbled; 1/4 teaspoon ground coriander; 2 (1 lb) cans black beans, with their liquid; 1 (14 1/2 ounce) can beef broth; 3 tablespoons dry sherry; salt; ground black pepper; 3 cups leftover cooked rice, reheated; 2 large hard-cooked eggs, peeled and chopped; 4 tablespoons Italian parsley, coarsely chopped

16 ingredients

5 steps

Ingredients

2 tablespoons extra virgin olive oil
2 cups fresh onions (about 2 medium yellow onions) or 2 cups frozen onions (about 2 medium yellow onions)
1 cup frozen bell pepper, stir-fry mix (red, green, and yellow peppers, do not thaw )
1/3 cup Spanish ham or 1/3 cup prosciutto, finely diced
1 garlic clove, minced
1 large whole bay leaf
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon ground coriander
2 (1 lb) cans black beans, with their liquid
1 (14 1/2 ounce) can beef broth
3 tablespoons dry sherry
salt
ground black pepper
3 cups leftover cooked rice, reheated
2 large hard-cooked eggs, peeled and chopped
4 tablespoons Italian parsley, coarsely chopped

Directions

1

Heat oil in large sauce pan over high heat about 2 minutes.
2

Add onion, stir fry mix, ham, garlic, bay leaf, thyme, and coriander.
3

Stir well to coat, reduce heat to medium, cover and allow tastes to mingle for about 10 minutes Add beans and liquid, broth, and sherry; adjust heat so soup bubbles slightly, cover and simmer about 15 minutes.
4

Remove bay leaf and season to taste with salt and pepper To serve, mound 1/2 cup rice in each of heated large soup plates.
5

Ladle in soup, then top with scattering of hard-cooked egg and parsley.