Spanish Black Bean Soup

"Canned beans help to short cut the cooking process and turns out wonderfully in this filling soup"
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Ready In:




  • Heat oil in large sauce pan over high heat about 2 minutes.
  • Add onion, stir fry mix, ham, garlic, bay leaf, thyme, and coriander.
  • 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.
  • 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.
  • Ladle in soup, then top with scattering of hard-cooked egg and parsley.

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