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.
NotesCooker: 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
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
-
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