Prep 15 mins
Cook 14 hrs
This is an easy to make soup, but has a very simple flavor. I like to make it and add different flavors for a quick lunch or snack. I use salsa and sour cream, or rice, ham and green onions, or just load it up with cheeses.
- Rinse and sort the beans. Cover them with several inches of water and soak overnight.
- Drain the beans and put in large pot.
- Add the water, broth and ham hock. Bring to a boil then turn down to a simmer. Simmer for about 2 hours.
- Add additional water if beans become visible.
- Remove ham hock and let cool just until you can safely handle it.
- Remove the skin from the ham hock and discard. Finely dice the meat and discard the bone.
- Puree about half the beans in a blender or with a emulsion blender.
- Return the pureed beans to the pot and add the diced ham.
- Add seasonings and taste. Adjust if needed.
I really enjoyed this soup. The supermarket didn't have any pork hocks, smoked or otherwise, so I substituted smoked sausage. I also added some leftover veggies that I had in the fridge. I love how easy it is to throw together - not even an onion to chop. My soup ended up being more watery than I expected. Next time I would add less water only adjusting the quantity if necessary. Made for Spring 2010 PAC.
I made this even easier by starting with a 15 oz can of black beans to make a half amount. I skipped adding any salt, used 4 oz of ham and minced onion and garlic in place of the powder (I like chunks). The outcome was a beautifully flavored soup that I greatly enjoyed for a light and healthy lunch.
I made half the recipe. This was very good and the only change I made was to substitute chili powder for the red pepper. I ended up with half going into the freezer for later. When I thaw the leftovers I will note here if it freezes well. Thank you for choosing me in the Help a Camera-less Chef Game #5.