RCI-VG.004.0196.001

Spanish Black Bean Soup

Name: Spanish Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tablespoons extra-virgin olive oil; 2 cups fresh onions or frozen onions (about 2 medium yellow onions); 1 cup frozen bell peppers (stir-fry mixed red, green, and yellow peppers; do not thaw); ⅓ cup Spanish ham or prosciutto (finely diced); 1 clove garlic (minced); 1 large whole bay leaf; ½ teaspoon dried thyme (crumbled); ¼ teaspoon ground coriander; 2 unit (1 lbs) cans black beans (with their liquid); 1 unit (14.5 ounces) can beef broth; 3 tablespoons dry sherry; 1 unit salt; 1 unit ground black pepper; 3 cups leftover cooked rice (reheated); 2 large hard-cooked eggs (peeled and chopped); 4 tablespoons Italian parsley (coarsely chopped)

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

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

extra-virgin olive oil
2 tablespoons
fresh onions or frozen onions
about 2 medium yellow onions
2 cups
frozen bell peppers
stir-fry mixed red, green, and yellow peppers; do not thaw
1 cup
Spanish ham or prosciutto
finely diced
⅓ cup
garlic
minced
1 clove
whole bay leaf
1 large
dried thyme
crumbled
½ teaspoon
ground coriander
¼ teaspoon
(1 lbs) cans black beans
with their liquid
2 unit
(14.5 ounces) can beef broth
1 unit
dry sherry
3 tablespoons
salt
1 unit
ground black pepper
1 unit
leftover cooked rice
reheated
3 cups
hard-cooked eggs
peeled and chopped
2 large
Italian parsley
coarsely chopped
4 tablespoons

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Spanish Black Bean Soup

Ingredients

Method

What Makes This Variant Distinct