Black Bean Soupcon From The South 🌞

[justaprogressive]

Black Bean and Ham Soup
by Lana Stuart


A hearty soup packed full of fiber from black beans and brown rice and
flavored with delicious cubes of tender ham.

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 10 servings

Ingredients

1 tablespoon olive oil
2 cups cubed ham cut in about 1/2” dice
5 cups water
15 ounces canned black beans drained and rinsed
6 cloves garlic minced
¼ teaspoon crushed red pepper flakes
½ teaspoon fennel seeds
1 bay leaf
1 cup chopped fresh parsley
29 ounces canned diced tomatoes with their juice (2 cans)
2 cups cooked brown rice
1 chicken bouillon cube crushed (recommended: Maggi brand)
¾ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon Accent optional
Diced red onion for serving

Instructions


Add the olive oil to a large soup pot over medium high heat.
Cook the cubed ham until it just begins to brown. Add the
remaining ingredients. Bring to a boil. Reduce the heat to
maintain a steady simmer and cook for 30 minutes.

Serve with a sprinkling of finely diced red onion or shallots.

Notes

— I use a center cut ham steak for this soup, cutting it into 1/2” dice.
You could also use leftover baked ham.

— Try adding a few handfuls of spinach or other green leafy vegetable
to the pot.

— If you don’t have leftover brown rice or don’t have time to cook it, you
can easily use the frozen brown rice available in the freezer section of
your grocery store.

— Store any leftovers in the refrigerator. Note that the rice will continue
to absorb moisture so you’ll need to add a little water when reheating.

From https://www.lanascooking.com/black-bean-and-ham-soup/


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Blackbean & Butternut Squash Soup

1 lb dried black beans
1 lb thick cut bacon
1/2 stick salted butter
1 yellow onion
3 cloves garlic
6 cups bone broth
2 cups diced tomatoes
2 cups fresh cubed butternut squash
1 tbsp olive oil
1 cup fresh kale
1 tsp paprika
Salt & pepper to taste
2 tbsp apple cider vinegar

Soak beans overnight in a bowl, covered with a towel.

In a soup pot cook half of the bacon, diced. Add in minced
garlic, chopped onion, and butter. Drain and rinse beans,
and add to pot, along with bone broth and seasoning.
Simmer 1 hour or until beans have softened. Add in tomatoes
and kale. Simmer an additional hour, tasting frequently and
adding salt as needed.

Heat oven to 425. Toss squash in oil and salt and roast for
20-25 minutes. As the squash is roasting, cook remaining
bacon. Stir most of the squash into the soup, reserving
some for garnish. Stir in apple cider vinegar.

Serve soup hot topped with squash and crispy bacon.

OK Sherman, set the Wayback Machine to 2018..,

by Elena Rosemond-Hoerr
(from her old website Biscuits&Such)
https://web.archive.org/web/20200920193106/http://biscuitsandsuch.com/2013/10/20/blackbean-butternut-squash-soup/


Enjoy these soups with a Southern Salad!

Like This One!!

*************************



Grape Salad

Salad:

4 pounds green or red seedless grapes, halved

Dressing:

8 ounces cream cheese, softened
8 ounces sour cream
1/2 cup sugar
1 teaspoon vanilla extract

Topping:

1 cup firmly packed brown sugar
1 cup chopped pecans

For the salad, arrange the grapes into a 9x13-inch pan.

For the dressing, combine the cream cheese,
sour cream, sugar, and vanilla in a bowl until
smooth. Spread the dressing over the grapes.
You can have as many layers as desired.

For the topping, combine the brown sugar
and pecans together in a small bowl. Sprinkle
the topping over the salad. Cover and refriger-
ate overnight.

MAKES 12 SERVINGS

Go ahead make me hungry!


From "The Great Southern Food Festival Cookbook"
https://www.goodreads.com/en/book/show/6406155-the-great-southern-food-festival-cookbook


Yessir that title is a treble pun.. Sorry..

[arkielib]

1. I've made that last recipe several times (the grape salad.)

It is wonderful!

[justaprogressive]

2. much appreciated!