Cuban Black Bean Soup

CUBAN BLACK BEAN SOUP

1 T. Extra virgin olive oil
12 oz. smoked chicken, turkey, or pork sausage
1 ½ C. chopped onion
1 ¼ C. chopped red bell pepper
3 Garlic cloves, peeled & chopped
1 T. Oregano
1 t. Cumin
½ t. Coriander
6 C. Water
1# dry black beans,( about 2 C.)
1 # Ham hock or shanks (2# and omit sausage)
1 Bay leaf
¼ t. cayenne
1/3 C. sherry
1T. red wine vinegar
1 t. Kosher or sea salt

Sauté sausage, onions, peppers adding garlic in the last min. Add Oregano, cumin, and coriander and sauté 1-2 minutes more. Add water, black beans, ham hock, and bay leaf. Cover and lock led in place. Select High Pressure, and set timer for 1 hour. Allow pressure to release naturally, about 20 min. Remove bay leaf and cut up meat on ham hock. Add ham, cayenne, sherry, vinegar and salt and simmer for 15-20 minutes. Serve with freshly chopped parsley, sour cream and diced avocado. Soup may also be served
with a scoop of cooked rice.

Split Pea Soup

SPLIT PEA SOUP


1# Split Peas
2 Qt. Water
2 t. Salt
2 ½ T. Butter
2 C. Carrots, chopped
1 ½ C. Onion, chopped
1 ½ C. Sweet potatoes or yams, chopped
1 C. Celery, chopped
¾ t. Marjoram
1 t. Basil
¼ t. White pepper
¼ t. Thyme
½ t. Ground cumin
3 cloves garlic, minced
2 Ham hocks

Sauté vegetables in butter approx. 10 min. Add herbs and cook another 5-10 minutes. Add split peas, water, and ham hocks and cook on high pressure for 45 min. Remove the ham hocks and while they cool blend the soup with hand held blender and add another 1 quart of water and stir. Cut up the meat from the hocks and add to soup. Season to taste and serve.

Tuscan White Bean Soup

TUSCAN WHITE BEAN SOUP

2 T. Vegetable oil
6 oz. Pancetta, minced (& or bacon)
3 medium onions, chopped
8 garlic cloves, minced or garlic pressed (about 8 t.)
Salt
3 C. water
3 C. Chicken broth
1# Cannellini or white beans (2 ¼ C.)
1 Parmesan rind (optional)
2 Bay leaves
½ t. Red pepper flakes
1 Sprig fresh rosemary
Ground black pepper
Grated Parmesan cheese (for serving)

Heat the oil until shimmering but not smoking. Add the pancetta and cook until golden, about 5 min. Stir in the onions, and salt and cook until the onions are softened and lightly browned (about 10-15 min.) adding the garlic for the last minute. Stir in the water, broth, beans, Parmesan rind, bay leaves, and pepper flakes until evenly combined. Cover and cook in electric pressure cooker 1 hour on high and used natural release. Add more water (3 C.) and 1 t. soup base if too thick and more liquid is needed. Add the rosemary sprig, and continue to cook on simmer about 15 minutes longer. Remove and discard the bay leaves, rosemary, and Parmesan rind. Season the soup with salt and pepper to taste. Season the soup with salt and pepper to taste, and serve, sprinkling individual portions with the Parmesan cheese.

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