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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (534g) Recipe makes 4 servings The following items or measurements are not included below: 3 envelopes low-sodium instant chicken bouillon granules |
||
| Calories 262 | ||
| Calories from Fat 106 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 5.0g | 24% | |
| Monounsaturated Fat 5.1g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 38mg | 12% | |
| Sodium 1013mg | 42% | |
| Potassium 754mg | 21% | |
| Total Carbohydrate 24.0g | 7% | |
| Dietary Fiber 6.6g | 26% | |
| Sugars 5.8g | ||
| Protein 17.0g | 33% | |
Ingredients
- 1 cup black beans, dried
- 1 tablespoon olive oil
- 1 cup red onion, diced
- 1 1/2 tablespoons garlic, minced
- 1 cup celery, diced
- 1 cup red pepper, diced
- 1 (6 ounce) ham steaks, trimmed and diced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 4 cups water
- 3 envelopes oxo low-sodium instant chicken bouillon granules (makes 2.25 c bouillion)
- 1 cup old el peso chunky salsa
- 1 ounce cheddar cheese, shredded
- 1/2 cup low-fat sour cream
Directions
1
Soak the black beans for several hours or overnight.2
Saute red onion, garlic, celery, and red pepper in olive oil until tender.3
Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.4
Add drained black beans, chicken bouillion powder, water, and salsa and simmer until beans are tender.5
Add more water if neccessary.6
Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.7
Makes 4 servings of 1-1/4 cups.8
Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.
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- Course > Main Dish
- Course > Soups > Chowders
- Main Ingredient > Beans > Black Beans
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make > > 1 day
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Spicy
- Occasion > Everyday
Featured Reviews for This Recipe
From: cause4chubbyhubby
On May 23, 2008
Fabulous, just fabulous! What else can I say? I subbed roasted red peppers, cilantro for the coriander, homemade stock for the water and bouillon and petite diced tomatoes for the salsa. I let it sit in the fridge for two days and we couldn't get enough of it! I just might make this a weekly meal. Thank you!
From: mary winecoff
On Sep 19, 2007
YUMMY! This was my NN for PAC Fall 2007 and I loved this chowder. It was even better with the addition of cheddar cheese and sour cream. Easy to do. I cooked it on simmer for 2 hours.
From: MrsSPheonix
On May 23, 2006
Made the soup as directed except to use crushed tomatoes for salsa because that's what we had, & no ham because we didn't have that either. DELICIOUS and I'll be making again... If only black beans were easier to find in Australia 
From: mianbao
On Jun 25, 2005
I was so sure I'd like this I made two and a half times the recipe amount, intending to stock the freezer for lunches. The flavor is fantastic, and I'm glad I made so much. Other than using a regular onion, I kept with the ingredients listed. What I hadn't considered was how hot soup-making is in the summer - I'll wait till the weather cools off before I made another batch. But I have discovered that this soup is also excellent cold! Thank you for sharing this recipe with us.
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