Old-Fashioned Black Bean Soup
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
Cooking Methodslow cooking
Make Ahead RecipeYes
Recipe Coursemain course
Dietary Considerationmain course
Equipmentcrock pot, food processor
Taste and Texturesavory, smoky
Type of Dishhot soup, soup
- 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)
Combine the drained beans, ham bone or hock, and broth in the slow cooker. Cover and cook on HIGH until boiling, about 1 hour.
Meanwhile, in a large skillet over medium heat, melt the butter. Add the onions, garlic, and celery and cook, stirring a few times, until softened, about 5 minutes. Add to the cooker along with the marjoram and bay leaf. Cover, turn the cooker to LOW, and cook the soup for 7 to 8 hours.
Stir in the salt, pepper, and sherry, cover, and continue to cook on LOW 15 minutes longer.
Discard the bay leaf and ham bone or hock, returning any bits of meat left on the bone to the soup. Puree in batches in a food processor or in the cooker with a handheld immersion blender. Taste to adjust the seasonings. Add some boiling water to thin, if desired. Ladle into soup bowls and serve hot.
2005 Beth Hensperger and Julie Kaufmann