Exactly what you need on a cold and dreary day!
The best remedy for cold and wet stormy weather?
This hot and hearty, Black Bean Soup.
Elise Bauer
The Ingredients for Black Bean Soup
Soup like this is mostly an improvisation.
The foundation ingredients areblack beans,smoked ham hock or shank,onions, andspices.
you’re able to use either a smoked ham shank or a ham hock for this soup.
Elise Bauer
Ham shanks typically have more meat on them.
Thick Black Bean Soup
I love black bean soup when it’s thick, almost stew-like.
If you like yours thinner, feel free to add water or more chicken stock to this recipe.
Elise Bauer
Have a Pressure Cooker?
Use It to Save Some Time
Do you have a pressure cooker orInstant Pot?
No need to pre-soak the beans if you are using a pressure cooker.
Elise Bauer
Cook on high pressure for 20 minutes, with 10 minutes of natural release.
How To Freeze Black Bean Soup
This black bean soup freezes well.
Just freeze it in individual portions for up to three months.
Elise Bauer
Include homemadetortilla chipson the side for dipping!
you could easily skip the bean soaking step and cook the black beans more quickly using a pressure cooker.
See instructions in step 1.
Elise Bauer
Add 5 cups water, bay leaves, salt and baking soda.
Bring to a boil.
Then, reduce heat to a low simmer.
Elise Bauer
Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender.
Add 5 cups of water, 2 bay leaves, baking soda, and salt.
Remove and discard the bay leaves.
Elise Bauer
Remove the ham shank or hock from the pot.
Cut the ham meat away from the bone and cut into small, bite-sized pieces.
Add the onions, celery, carrot, sweet potato, and 1/2 teaspoon of salt.
Elise Bauer
Cook, stirring occasionally, until lightly browned and softened, 10 to 15 minutes.
Reduce heat to medium, add the cumin, chile powder, and garlic.
Cook for an additional 2 minutes, stirring constantly.
Bring to a boil, then reduce heat to a simmer.
Cook, stirring occasionally, for 20 to 30 minutes.
Using an immersion blender, puree about a third of the soup.
Return the reserved ham pieces to the soup to serve.
Add 3 tablespoons of lime juice.
Adjust the seasonings to your tastes.
If on the sweet side, add a bit more lime juice.
Add more salt to taste.
Note that the soup may continue to thicken.
If you would like it thinner, just add some water to desired consistency.
