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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