Black Bean Soup with Ham Hock Dumplings

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I've been eating this for 3 days and can't get enough. I used chicken stock for my liquid and did not make the dumplings but the flavor is wonderful using the measurements given for spices. I did soak my beans overnight which helped with cooking time. I didn't get enough meat off the hamhocks to incorporate into the soup but the flavor offered enough of the smokey meaty taste for us. I'd definately make this again. Served with crusty cuban bread or a roast pork sandwich, you can't go wrong.

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The cooking and prep times are a little off. You'll need to soak your beans ahead of time unless you use canned black beans. You may also like more chili and cumin than this recipe calls for. If you are going to freeze this soup don't add the dumplings, they will not hold up.

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The flavor was good but it seems like the quantity of liquid is off in this recipe. I'd start with premade chicken or vegetable stock - 6 cups, not 6 quarts.

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good