Black Bean Soup

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The only changes I would make to this recipe would be to cook
the soup with the ham hocks then remove the hocks and put in
the frig over night. Skim the fat from the soup, reheat adding
some pieces of ham and serve. I think it would be very greasy
if this is not done. I did this and added some cumin and red pepper
and it was great.

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This was a great basic recipe. I followed the recipe exactly and felt that it needed a bit more seasoning to my taste. I added a 1 Tsp of cumin, 1 TBSP oregano, 1 TBSP cilantro and at the end, I added 1/2 cup of Port wine. Yummy!

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I chose this recipe for the overall flavor profile, despite the fact that I'm a vegetarian. In lieu of the ham hock, I added about 1.5 tsp. of "liquid smoke" hickory seasoning. I only added 4 cups of water (in addition to all of the liquid that was in with the soaking beans plus 1 Tbsp. tomato paste, 2 tsp. cumin, 1 tsp. sugar, and 1 tsp. crushed red pepper. I didn't have any sherry on hand, so I used some brandy instead.
As directed, I pureed the soup using an immersion blender, but I did leave a few chunks in there. I served it topped with cheese, green onions, sour cream, and hot sauce, and served it with chips.
The result was delicious! Even without the toppings! My non-vegetarian roommates really enjoyed it, and I consider those guys to be the ultimate test.

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This soup is excellent, easy, and does not require many ingredients. The only down side is it takes quite a while to prepare with all of the soaking and cooking. If you work all day like I do, I'd make it on a weekend and eat on it all week long!

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I was looking for an easy meal for a Sunday night. This was perfect.

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Delicious and better when not pureed.