Black Bean Soup

Hearty and spicy this soup uses inexpensive canned ingredients you can store in your pantry all year long. Perfect for a chilly winter, especially if you're snowed in!

 Serves: 8 - 1 cup servings

 2 - 14.5 oz cans reduced sodium beef broth

1 large jalapeno, diced*
1 bell pepper, diced. Red, green, or orange*
1 red onion, diced*
Half a ham steak, cubed*
2 cans black beans, drained and rinsed
1 can diced tomatoes, not drained
1 can diced tomatoes w chiles, not drained
1 can sweet corn, drained
1/4 c red wine vinegar
1 tsp thyme
1 tsp oregano
Salt and black pepper

Optional toppings: 

Green onions

Sour cream

Can Opener

Colander

Knife

Cutting Board

Measure Spoons: 1 tsp

Measuring Cups: 1/4 c

Large Pot

Large Spoon or Spatula

• Wash and dry produce.
• Open cans. Rinse and drain beans and corn
• Dice peppers and onion
• In large pot warm ham steak cubes (see Time Saving Tip)
• Add peppers and onions. Cook until onions are translucent. 
• Add beans, corn, beef broth, tomatoes, spices, and vinegar. Stir thoroughly
• Bring to a boil, then reduce to low and simmer for 30 minutes. 
• Serve hot with any additional toppings desired

* Time Saving Tip: buy ham steak and vegetables when they're on sale throughout the year. Dice vegetables and cut ham it into 1/2" cubes and freeze. Since ham steak is precooked, you can just toss the frozen cubes into the pot with the vegetables.