Black Bean and Prosciutto Soup
Author: Nicole
Ingredients
  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 4 ounces diced prosciutto
  • 1 chipotle pepper plus 1 tablespoon adobo sauce, minced
  • 1 cup chicken broth
  • 1 can diced tomatoes, not drained
  • 2 cans black beans, drained and rinsed
  • 1 handful of cilantro, chopped
  • juice of 1 lime (~ 1 ounce)
Instructions
  1. In a medium soup pot (3 to 4 quarts), warm olive oil over medium-high heat.
  2. Add onion and garlic; cook until tender, about 4 minutes, stirring occasionally.
  3. Add prosciutto and cook for 1 minute, stirring occasionally.
  4. Add chipotle pepper and adobo sauce and cook for 1 minute, stirring occasionally.
  5. Add chicken broth, tomatoes (with juices) and beans.
  6. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
  7. Stir in chopped cilantro and lime juice. Cook for an additional 5 minutes.
  8. Season with salt and pepper and serve.
Notes
* Soup freezes well. Let cool and place in freezer-safe containers.
* Recipe doubles easily – use a 7 quart soup pot.
Recipe by Riegl Palate at https://www.rieglpalate.com/black-bean-and-prosciutto-soup/