Low Carb Ham And Black Bean Soup Recipes

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-5 hours or until onion is tender.

Steps:

• In a large pot combine all ingredients. Bring to a boil - reduce heat and allow soup to gently simmer for approximately 2 hours stirring occasionally. The closer to 2 hours this soup cooks the better it tastes.
• Approximately 6 grams of carbs per serving.

Steps:

• Place ham bone in a large slow cooker.
• Heat olive oil in a large saucepan over medium-high heat. Saute celery, onion, and garlic until onion is translucent, about 5 minutes. Pour mixture over the ham bone in the slow cooker.
• Saute carrots, potatoes, and red bell pepper in the same saucepan until coated in oil, about 1 minute. Transfer vegetables to the slow cooker; add water, black beans, vegetable juice, corn, tomatoes, green chiles, cumin, salt, and black pepper. Cover and cook on High until soup is warm, 45 minutes to 1 hour. Reduce heat to Low; continue to cook for 5 to 6 hours.
• Remove ham bone from the soup. Separate meat from the bone and return to the soup; discard the bone. Cover soup and refrigerate, 8 hours to overnight. Discard thick fat on the top of the soup and reheat.

Steps:

• Heat 1 tbsp stock in large pot and saute finely diced red onion, finely sliced ham (I used deli leg off the bone) and garlic for about 5 minutes.
• Add rough cut carrots, butter beans (can use chickpeas), spring onions, 1 3/4 litres of vegetable (or chicken) stock and bring to a boil.
• NOTE: Adjust garlic to your taste.
• SIMMER uncovered for twenty minutes and let sit for 5 minutes.
• MASH; reheat if necessary and add chopped basil and lemon juice.
• ENJOY!