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Black Bean Soup

Makes: 12  servings
Serving size: 1  cup
Yield: 12 cups Prep 45 mins  plus soaking Cook 1 hr 30 mins to 2 hrs

Ingredients

  • 1 pound  dried black beans
  • 1 tablespoon  vegetable oil
  • 2 cups  chopped onions
  • 1 cup  chopped carrots
  • 1 cup  chopped celery
  • 1 tablespoon  minced garlic
  • 2 teaspoons  cumin
  • 1/4 - 1/2 teaspoon  red pepper flakes
  • 2 14 1/2ounce cans chicken broth
  • 4 cups  water
  • 1/2 bay leaf
  • 1/4 teaspoon  thyme
  • 1 pound  smoked ham hocks
  • 1 14 - 16 ounce can whole tomatoes, chopped, juice reserved
  • 1 1/2 teaspoons  salt
  • Lemon slices, for garnish

Directions

1. Soak beans in water to cover by 2 inches overnight. (To quick-soak: Place beans with water to cover by 2 inches in large saucepan and bring to boil; boil 2 minutes. Cover and let stand 1 hour.) Drain.

2. Heat oil in Dutch oven over medium heat. Add onions, carrots, and celery; cook, stirring occasionally, until tender. Add garlic, cumin, and red pepper flakes; cook 30 seconds. Stir in beans, broth, water, bay leaf, thyme, and ham hocks. Bring to boil; reduce heat, cover and simmer 30 minutes. Stir in tomatoes with juice and salt; simmer, covered, until beans are very tender, 1 to 1-1/2 hours more.

3. Remove ham hock. Cut meat from bone. Discard skin and bone and bay leaf and return meat to soup. With potato masher, mash soup to thicken. Garnish with lemon slices, if desired.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)195,
  • Fat, total(g)4,
  • chol.(mg)7,
  • sat. fat(g)1,
  • carb.(g)30,
  • pro.(g)12,
  • sodium(mg)853,
  • Percent Daily Values are based on a 2,000 calorie diet