Black Bean Soup Recipe

 

Hearty black bean soup with ham hocks, sweet potatoes, bell pepper, onion, cumin, chili, and molasses. Garnish with cilantro, sour cream, and avocado.

What you will need

1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained

1 lb smoked ham hock or shank

2 bay leaves

5 cups water

1/8 teaspoon baking soda

1/2 teaspoon salt

4 Tbsp 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 Tbsp ground cumin

2 teaspoons chile powder

2 cups chicken stock (add 2 teaspoons of salt if using unsalted stock)

1 Tbsp molasses

1 red bell pepper, roughly chopped

3 to 4 Tbsp lime juice (can substitute lemon juice)

Salt

Chopped fresh cilantro

Sour cream

Avocado, peeled and chopped

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