Sunday Black Bean Soup
Submitted by JimPA215
Slow-simmered black bean soup with ham hocks, cumin, jalapeno, and dry sherry, pureed thick and finished with fresh lime juice. A from-scratch Sunday soup worth the wait.
YIELD
6 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsThis black bean soup earns its name. It’s a Sunday project, the kind of recipe that fills the kitchen with smoky, earthy aromas all afternoon while dried beans and ham hocks simmer low and slow until everything turns soft and deeply flavorful.
The quick-soak method saves you the overnight wait. Boil the beans for 2 minutes, let them sit covered for an hour, drain, and they’re ready to cook. From there, sauteed carrots, onions, celery, garlic, cumin, and jalapeno join the beans with chicken broth and the ham hocks.
Pureeing after cooking is what gives this soup its signature velvety texture. Blend it smooth or leave it slightly chunky. A generous pour of dry sherry and fresh lime juice stirred in at the end adds a sophisticated brightness that lifts the whole bowl.
Pro Tips
- Crack the ham hock bones before adding them to the pot. Exposed marrow adds richness and body to the broth.
- Saute the vegetables until the onions are truly golden, not just soft. That caramelization adds sweetness and depth that carries through the whole soup.
- Reserve the cooking liquid before pureeing. Add it back gradually until you reach your preferred thickness. You can always thin it but you can’t thicken it back easily.
- Garnish with a dollop of sour cream, chopped cilantro, or a thin slice of lemon.
Variations
- Vegetarian: Skip the ham hocks and use vegetable broth with a teaspoon of smoked paprika for smoky depth.
- Cuban style: Add diced green pepper and a splash of white vinegar, then serve over white rice.
- Chipotle version: Blend in a chipotle pepper in adobo sauce for a deeper, smokier heat.
Ingredients
Directions
To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes.
Remove cover and allow beans to sit in the liquid for one hour.
Drain. In hot oil (1-2 Tb.), sauté carrots, onions, celery, and garlic until onions are golden.
Add cumin and jalapenos.
When beans are ready to cook, add ham hocks to beans along with sautéd vegetables, and chicken broth and enough water to cover.
Cook for 1½ to 2 hours, or until tender.
Drain the bean mixture and reserve cooking liquid.
Purée beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup.
Can be served with chopped corriander or sour cream or lemon slice.
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