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Old-Fashioned Black Bean Soup

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Whereas black bean chili is a stick-to-your-ribs thick bean stew, black bean soup, made from scratch, is quite a bit thinner in consistency but every bit as soul satisfying. Black beans have a black skin, but after cooking there is a sweet, creamy interior that is so good you often cannot stop with one bowl full.

Cooker: Medium or large round

Setting and cook times: High for 1 hour, then Low for 7 to 8 hours; salt, pepper, and sherry added during last 15 minutes

Serves6

Cooking Methodslow cooking

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free

Equipmentcrock pot, food processor

Mealdinner

Taste and Texturesavory, smoky

Type of Dishhot soup, soup

Ingredients

  • 1 pound dried black turtle beans, picked over, soaked overnight in water to cover, and drained
  • 1 ham bone or ham hock
  • 6 cups chicken broth or water
  • 3 tablespoons unsalted butter
  • 2 medium-size yellow onions, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped celery, including some leaves
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • Salt to taste
  • ¼ teaspoon freshly ground black pepper
  • ½ cup dry sherry (optional)

Instructions

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