Black Bean Soup Recipe
This is a fantastic Mexican soup, a perfect appetizer.
Ingredients:
1 lb. Dried Black Beans, rinsed, soaked in 4 qts. of water over night, drained
1 lb. Smoked Ham Hock
5 Cups Water
1/8 tsp. Baking Soda
2 Bay Leaves
1/2 tsp. Salt
4 Tbsp. Olive Oil
1 Celery Rib, finely chopped
1 medium Sweet Potato, chopped into 1/2” pieces
1 large Yellow Onion, finely chopped
1/2 Carrot, finely chopped
1/2 tsp. Salt
4 medium Garlic Cloves, minced
1 tsp. Chile Powder
1 Tbsp. Ground Cumin
1 Tbsp. Molasses
2 Cups Chicken Stock
1 Red Bell Pepper, roughly chopped
4 Tbsp. Limejuice
Salt
Fresh Cilantro, chopped
Sour Cream
Avocado, peeled and chopped
Directions:
In a medium pot, add the beans and ham hock to the pot, and add the 5 cups of water, baking soda, bay leaves, and salt. Bring it to a boil, then reduce the heat to a low simmer. Cover and let it cook for an hour and 20 minutes, or until the beans are tender.
Remove the bay leaves and ham hock from the pot, cut the meat away from the bone into small pieces and set aside.
In a large pot on medium-high heat, add the olive oil and heat until it’s hot, but not smoking. Add the celery, sweet potato, onions, carrot, and 1/2 tsp. of salt. Stir occasionally, for 10 to 15 minutes, until they are softened and lightly browned.
Reduce the heat to medium and add the garlic, chile powder, and cumin, and cook for another 2 minutes, stirring constantly.
Add the beans, their liquid, molasses, chicken stock, and bell pepper, and bring it to a boil, then reduce the heat to a simmer. Cook for 20 to 30 minutes, stirring occasionally.
Remove 4 cups of the soup, about half, and puree it in a blender until it’s smooth, then return it to the pot. Add back the ham, 4 Tbsp. of limejuice and adjust the seasonings and add the salt.
Serve with the cilantro, avocado, and sour cream.
And Enjoy!
Yield: 6 servings
Check out some of our other favorite recipes!
