Edna's Thirteen-Bean Soup
Submitted by mary alice
Hearty thirteen-bean soup with smoked pork, black beans, tomatoes, and a splash of sherry. Half pureed for a thick, creamy texture with whole beans in every spoonful.
YIELD
6 servingsPREP
30COOK
2 hrsREADY
3 hrsThirteen varieties of beans simmered with a smoked pork shoulder or ham bone for 2 ½ hours. The result is a pot of soup so thick and satisfying it’s closer to a stew. The trick that makes this version stand out: blending half the soup until smooth, then stirring it back into the whole beans.
That half-pureed method gives you the best of both worlds. The blended portion creates a creamy, velvety base that clings to your spoon, while the whole beans left intact give every bowl texture and bite.
The sherry gets stirred in right before serving and adds a warm, nutty depth that rounds out the smoky pork and earthy beans. It’s a finishing touch that makes this taste like it took all day. Which, honestly, it kind of did.
Chef Tips
- Soak the beans overnight. There’s no shortcut here. Unsoaked beans cook unevenly and some will still be hard after hours of simmering.
- Add salt only after the beans are tender. Salt added too early toughens the skins and extends cooking time significantly.
- Remove the onion, bay leaf, and ham bone before blending. The onion has done its job, and bone fragments in a blender are dangerous.
- Cut the meat from the bone into small pieces and stir them back in. That smoky pork is too good to waste.
Variations
- Add diced carrots and celery with the onion for a more vegetable-forward soup.
- Squeeze in fresh lemon juice instead of sherry for a brighter, alcohol-free finish.
- Serve with a drizzle of olive oil and crusty bread for a complete meal.
Ingredients
Directions
In a large kettle, cover beans with water, refrigerate and soak overnight.
The next day, drain beans, add pork or ham bone, onion, thyme, bay leaf, pepper, and cold water.
Set over medium-high heat and bring to simmer.
Reduce heat and keep at simmer for 2½ hours.
Cool, remove onion, hambone and fat; cut up meat into small pieces.
Season with salt and pepper as needed.
Add tomatoes and olive oil.
Put half the mixture in a blender and blend until almost smooth, but not liquified.
Add to whole bean mixture.
To serve, stir in sherry and reheat.
Ladle into warm soup bowls.
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