Black Bean Chowder

Submitted by QTE1959

• Ready In: 49hrs
• Ingredients: 16
• Yields: 5 cups
• Serves: 4

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 bouillon)
• 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 bouillon powder, water, and salsa and simmer until beans are tender.
5. Add more water if necessary.
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.

Reviews

[MrsSPheonix]

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 :-(

 

[cause4chubbyhubby]

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!

 

[mary winecoff]

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.

 

[mianbao]

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.

 

[QTE1959]

Try substituting 1 c (one package) of "Fantastic Foods" polenta mix (only available in the US) for the 1 c of cornmeal. This adds sun-dried tomatoes, parmesan and romano cheese, bell peppers to the mix and really brightens up this recipe.