Total Time
2hrs 2mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes.
  2. Remove cover and allow beans to sit in the liquid for one hour.
  3. Drain.
  4. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden.
  5. Add cumin and jalepenos.
  6. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover.
  7. Cook for 1 1/2 to 2 hours, or until tender.
  8. Drain the bean mixture and reserve cooking liquid.
  9. Puree beans and vegetables.
  10. Add sherry and lime juice and enough of the reserved liquid to make a thick soup.
  11. Can be served with chopped corriander or sour cream or lemon slice.
Most Helpful

4 5

Very good soup! It was just right on a rainy, blah day. Made for "I've saved all these recipes!" March Diabetic Tag.

5 5

Delicious -- thanks for sharing

5 5

MMMmmm good yes.. I made this for lunch. It was -19°F. chill factor here.. and this soup did the trick. Kept us nice and toasty. I added oregano and omitted the sherry. I chopped two fresh jalapeños with the seeds(Those peppers were hot!). I cheated and used 3 cans of black beans, drained. Delicious soup.. thanks.