Low Sodium Black Bean Soup with Ham

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
4 garlic cloves, minced
1 ½ tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
2 cans (15 oz each) black beans, drained and rinsed
8 oz ham steak, cut into ½-inch cubes
4 cups low-sodium chicken broth
1 bay leaf
1 tbsp apple cider vinegar
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

sour cream, for serving (optional)
fresh cilantro, roughly chopped, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic, cumin, oregano, smoked paprika, and red pepper flakes, if using, and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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