Smoky Ham and Black Bean Soup
Homemade soup doesn’t have to simmer on the stove for hours to be hearty and delicious. With Carroll Shelby's Chicken Chili Seasoning and a pressure cooker you can have this comforting soup rich with smoky ham stock on the table in about an hour. (Soak the dried black beans overnight to ensure they’re extra tender when cooked.)
Med
Ingredients
- 1 smoked ham hock, scored
- 8 cloves garlic, divided
- 1 bay leaf
- 6 cups water
- 1 small red onion, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1/2 red bell pepper, finely chopped
- 1 pound dried black beans, rinsed and sorted, soaked overnight
- 1 Carroll Shelby’s Chicken Chili Seasoning
Toppings:
- Sour cream
- Corn chips
- Cilantro leaves
- Cotija cheese, crumbled
- Lime wedges
Directions
- Add the ham hock, 2 cloves of the garlic, the bay leaf and the water to the bowl of the pressure cooker. Close and seal per device instructions and pressure cook on High setting for 30 minutes. When done, select Cancel and quick-release the pressure.
- When safe to open, remove the ham hock from the pot and set aside. Add the onion, jalapeno, bell pepper, black beans and contents of the chili seasoning packets except for the masa harina (save the masa for another use). Close the lid, lock and seal. Pressure cook at High setting for 30 minutes. When done, select Cancel and allow pressure to release naturally, about 12 to 15 minutes.
- When safe to open, remove half of the soup and puree in a blender until smooth or to desired consistency. Return to the pot and stir well.
- Pull the meat from the ham hock. Serve the soup topped with the pulled meat, sour cream, corn chips, cilantro, crumbled cotija cheese and lime wedges.