Black Bean and Prosciutto Soup
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
- 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.
Notes
* Soup freezes well. Let cool and place in freezer-safe containers.
* Recipe doubles easily – use a 7 quart soup pot.
* Recipe doubles easily – use a 7 quart soup pot.
