Black Bean Soup

Total Time:
2 hr 20 min
Prep:
20 min
Cook:
2 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound dried black beans
  • 4 cloves garlic
  • 2 onions, roughly chopped
  • 1 green bell pepper, seeded and roughly chopped
  • 1/4 bunch fresh cilantro
  • Extra-virgin olive oil
  • 2 sprigs fresh oregano
  • 2 tablespoons ground cumin
  • 1 smoked ham hock
  • 1 jalapeno, split
  • 1 3/4 quarts low-sodium chicken stock
  • Kosher salt and freshly ground black pepper
  • Crema:
  • 1 cup sour cream
  • 2 teaspoons lime zest
  • Lime wedges, for garnish
  • Cilantro sprigs, for garnish
Directions

Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro.

Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender.

When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside.

Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup.

Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro.


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4.4 41
After I got over the bay leaves not being in the ingredient list (really, Tyler? LOL!) I had problems with finding a couple of other ingredients. My grocery store had no fresh oregano nor did they have smoked ham hocks. I used dried oregano instead. I also substituted chipotle peppers in adobo sauce because I had to use them up. The butcher at my store recommended using smoked pork jowl in lieu of the ham and it turned out well. This was my first attempt at black bean soup and I guess I picked the right recipe because this seems to be very forgiving. By the way, I used half the pork jowl (pretty much like bacon) in the soup and diced and fried up the remainder till crispy for an additional topping! OMG! SO SOOO good!! I'm making it again today!!!! item not reviewed by moderator and published
I've always liked black bean soup, but never really loved it. But I needed to use up some leftover ham, and I had beans on hand, So I gave this recipe a shot. Delicious!! I had to make a few changes. 1 - I soaked the beans overnight first. Oops. Not sure if it made any difference. 2 - I decided to add a bay-leaf because I wasn't sure if the recipe called for it, and I never met a soup that was hurt by the addition of bay leaves. 3 - I wasn't sure if I was supposed to remove the jalapeno before blending the soup. I decided to blend it in with the beans. It was spicy, but not too spicy. 4 - I had leftover ham which I added instead of the ham hock, so my soup probably lacked a little of the smoky flavor the hock would have imparted. The final product was great topped just with the crema!! I also tried it as suggested by one commenter with the addition of melted velveeta. It was also great, it created kind of a black bean queso soup. Everyone in my very picky family loved it! item not reviewed by moderator and published
Fabulous soup! Definitely will make again and again. The only thing I added was a log of goat cheese at the end. Scrumptious!! item not reviewed by moderator and published
I haven't tried it yet, but will today. I'm betting it will be very good. I would like to point out that Tyler says to remove the bay leaves from the beans at one point. Bay leaves weren't in the ingredients list, not did he say to add them. He could have meant jalapeƱo, but I would just leave that in. item not reviewed by moderator and published
I like! item not reviewed by moderator and published
Excellent! Very close to the best black bean soup I've ever eaten. My family loved it. I won't look further for another recipe. Made no changes to the recipe when I prepared it but there is room for tweaking if it's not just right for your taste and texture. item not reviewed by moderator and published
Great! This worked out so good. Fairly easy to make, and tasted great. I did soak my beans over night though, thats how I was taught. p/s It makes alot so invite your freinds over. item not reviewed by moderator and published
Excellent recipe, I made it as directed and it was wonderful. Started with dried beans and the remains of a ham bone. Then I did the unthinkable, I added 8 oz of velveeta cheese to the pot! Very tasty and the whole pot was gone by the end of the day. You don't have to tell anyone what you did! item not reviewed by moderator and published
This is the best Black Bean Soup I have ever made? Even my daughter comfirms, rating it above any restaurant soup we have ever tasted. item not reviewed by moderator and published
I made this for my family, and all 5 of us loved it!!! My daughters, who don't like black bean soup loved it!!! It has become a staple meal around our house. The cuban sandwich and plantain chips make a fabulous meal. I used dried beans, and all of mine were cooked fine. item not reviewed by moderator and published
That was my first problem! The "Bay leaves" are not in the ingredients nor does he instruct to add at any point. LOL! Used them anyway and took them out after about an hour and it was delicious!! item not reviewed by moderator and published

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Recipe courtesy of Food Network Kitchen