Black Bean Soup
Posted On April 11, 2022
Servings: 6
Ingredients
- 1 pound dried black beans about 2 cups, rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
- 1 lb smoked ham hock or shank
- 2 bay leaves
- 5 cups water
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons olive oil
- 1 large yellow onion chopped fine
- 1 medium sweet potato chopped into 1/2-inch pieces (can substitute 2 large carrots)
- 1/2 large carrot chopped fine
- 1 celery rib chopped fine
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 teaspoon chile powder
- 2 cups chicken stock
- 1 tablespoon molasses
- 1 red bell pepper roughly chopped
- 3 to 4 tablespoons lime juice can substitute lemon juice
- Salt
Optional Garnishes
- Chopped fresh cilantro
- Sour cream
- Avocado peeled and chopped
Instructions
- Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
- Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
- Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
- Remove 4 cups of the soup (about half of it) to a blender. Puree until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) Add back the ham pieces to the soup. Add 3 tablespoons of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.
- Serve with garnishes.
- Makes 8 cups. Serves 6.
Notes
Times are approximates Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Black Bean Soup
Amount per Serving
Calories
689
% Daily Value*
Fat
29
g
45
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
85
mg
28
%
Sodium
570
mg
25
%
Potassium
1816
mg
52
%
Carbohydrates
67
g
22
%
Fiber
14
g
58
%
Sugar
10
g
11
%
Protein
41
g
82
%
Vitamin A
7357
mcg
817
%
Vitamin C
41
mg
50
%
Calcium
163
mg
16
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
About The Author
