Simple Black Bean Soup

Submitted by Chef Jean

"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."

 

• Ready In: 14hrs 15mins
• Ingredients: 9
• Serves: 14

ingredients

• 16 ounces dried black beans
• 64 ounces water
• 32 ounces beef broth
• 1 (12 ounce) smoked ham hock
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground red pepper

directions

1. Rinse and sort the beans. Cover them with several inches of water and soak overnight.
2. Drain the beans and put in large pot.
3. Add the water, broth and ham hock. Bring to a boil then turn down to a simmer. Simmer for about 2 hours.
4. Add additional water if beans become visible.
5. Remove ham hock and let cool just until you can safely handle it.
6. Remove the skin from the ham hock and discard. Finely dice the meat and discard the bone.
7. Puree about half the beans in a blender or with a emulsion blender.
8. Return the pureed beans to the pot and add the diced ham.
9. Add seasonings and taste. Adjust if needed.

Reviews

[Dreamer in Ontario]

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.

 

[Annacia]

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.

 

[ElaineAnn]

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.