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Self Styled Black Bean Soup

the.instructor's picture
  Olive oil 1⁄2 Cup (8 tbs)
  Salt pork/Bacon 1⁄2 Pound, diced
  Black forest ham/Westphalian ham / prosciutto / 1 pound meaty ham hocks 1⁄2 Pound, diced; if using ham hocks - cut into 2-inch-thick slices
  Onions 4 Pound, chopped (8 In Number, Large)
  Garlic 8 Clove (40 gm), minced / pressed
  Celery stalks with leaves 6 Large, chopped
  Dried black beans 2 Pound (About 5 Cups)
  Cayenne 1⁄2 Teaspoon
  Ground cumin 4 Teaspoon
  Homemade chicken broth/4 large cans (49 1/2 oz. each) regular-strength chicken broth 6 Quart
  Wine vinegar 1⁄4 Cup (4 tbs)
  Dry sherry 1 Cup (16 tbs)

In a 10- to 12-quart pan over medium-high heat, combine oil, salt pork, ham, onions, garlic, and celery.
Cook, stirring occasionally, until vegetables are soft and lightly browned and all liquid has evaporated, about 40 minutes.
Sort beans and remove any debris; rinse beans well, drain, and add to pan along with cayenne, cumin, and broth.
Bring to a boil over high heat; reduce heat, cover, and simmer until beans mash easily, 2 1/2 to 3 hours.
Skim and discard fat.
Whirl bean mixture, a portion at a time, in a food processor or blender until smooth.

Recipe Summary

Cook Time: 
13 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 174 Calories from Fat 67

% Daily Value*

Total Fat 7 g11.5%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 7 mg2.3%

Sodium 508 mg21.2%

Total Carbohydrates 20 g6.6%

Dietary Fiber 4.2 g16.8%

Sugars 3.2 g

Protein 7 g14.2%

Vitamin A 1.3% Vitamin C 6.4%

Calcium 4.5% Iron 7.7%

*Based on a 2000 Calorie diet

Self Styled Black Bean Soup Recipe