Eosinophilic Esophagitis Friendly Black Bean Soup with Ham
Total time1 hr 15 min
Prep time20 min
Cook time55 min
5.0(8)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 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
For serving
- sour cream, for serving (optional)
Can be omittedsour cream
- 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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