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Black Bean Soup
Black Bean Soup
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Prep Time:
20 minutes
Cook Time:
105 minutes
Total Time:
125 minutes
Warm and comforting black bean soup with ham, sweet potatoes, bell pepper, onion, cumin, and chili - perfect for chilly days!
Ingredients:
  • 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
  • 1 pound smoked ham shank or hock
  • 2 bay leaves
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped fine (2 cups)
  • 1 medium sweet potato, chopped into 1/2-inch pieces (2 cups, chopped) (can substitute 2 large carrots)
  • 1 carrot, chopped fine (1/2 cup)
  • 1 celery rib, chopped fine (1/2 cup)
  • 1 teaspoon salt
  • 4 medium garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 2 cups chicken stock (add 2 teaspoons of salt if using unsalted stock)
  • 1 tablespoon molasses
  • 1 red bell pepper, roughly chopped
  • 3 to 4 tablespoons lime juice (can substitute lemon juice)
  • Salt
  • To serve:
  • Chopped fresh cilantro
  • Sour cream
  • Avocado, peeled and chopped
Instructions:
  • For stovetop cooking: In a 4-quart pot, combine beans, ham shank, water, bay leaves, salt, and baking soda. Bring to a boil, then simmer covered for 1 hour 15 minutes to 1 hour 30 minutes until beans are tender. Discard bay leaves. For pressure cooker: In a pressure cooker, add dry beans, ham shank, water, bay leaves, baking soda, and salt. Pressure cook on high for 20 minutes, allow for a 10-minute natural pressure release, then carefully release remaining pressure. Discard bay leaves.
  • Separate the ham shank from the pot, then slice the ham meat off the bone and dice into bite-sized pieces. Set aside.
  • After cooking the vegetables until lightly browned and softened, add the cumin, chili powder, and garlic. Stir constantly for 2 more minutes over medium heat.
  • Add the beans, bean liquid, molasses, and bell pepper to the pot with the onion mixture. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes or until the beans are tender.
  • Blend a third of the soup: Utilize an immersion blender to blend approximately one third of the soup, or transfer around 3 cups of the soup to a blender, blend, and then return it to the soup.
  • To serve, sprinkle the reserved ham pieces into the soup. Drizzle in 3 tablespoons of lime juice and taste for seasoning. Adjust with more lime juice if desired or add extra salt to taste. Serve with your favorite garnishes. Thin out the soup with water if a lighter consistency is preferred. Note: The soup may thicken over time.

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