Black Bean and Prosciutto Soup |
Author: Nicole
- 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)
- In a medium soup pot (3 to 4 quarts), warm olive oil over medium-high heat.
- Add onion and garlic; cook until tender, about 4 minutes, stirring occasionally.
- Add prosciutto and cook for 1 minute, stirring occasionally.
- Add chipotle pepper and adobo sauce and cook for 1 minute, stirring occasionally.
- Add chicken broth, tomatoes (with juices) and beans.
- Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
- Stir in chopped cilantro and lime juice. Cook for an additional 5 minutes.
- Season with salt and pepper and serve.
* 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/
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