Loaded Black Bean Soup
Loaded Black Bean Soup recipe
Yield
12 servingsPrep
20 minCook
2 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
black beans
dried |
|
| 1 | medium |
onions
finely diced |
|
| 3 | tablespoons |
butter
or oil |
|
| 1 | small |
carrots
peeled and finely diced |
|
| 1 | each |
celery stalks
finely diced |
|
| 6 | cups |
chicken broth
|
|
| 1 | each |
ham hock
|
*
|
| 1 | teaspoon |
thyme
|
*
|
| ¼ | cup |
lemon juice
|
|
| ¼ | cup |
sherry
dry |
*
|
|
sour cream
|
*
|
||
|
dill weed
chopped fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
black beans
dried |
|
| 1 | medium |
onions
finely diced |
|
| 45 | ml |
butter
or oil |
|
| 1 | small |
carrots
peeled and finely diced |
|
| 1 | each |
celery stalks
finely diced |
|
| 1.4 | l |
chicken broth
|
|
| 1 | each |
ham hock
|
*
|
| 5 | ml |
thyme
|
*
|
| 59 | ml |
lemon juice
|
|
| 59 | ml |
sherry
dry |
*
|
| 1 | x |
sour cream
|
*
|
| 1 | x |
dill weed
chopped fresh |
*
|
Directions
The night before, place beans in a bowl, cover with 3 inches of water and soak at least 8 hours or up to 10.
Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe.
Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring occasionally, for 5 minutes.
Add the carrot and celery and cook another 5 minutes.
Add the drained beans, stock, ham hock, thyme.
Cover, increase heat to high and bring to a boil.
Decrease heat to low and cook, covered, for 1½ hours.
Place beans and liquid in a food processor or blender and purée until smooth.
Pour the purée back into the pot and add lemon juice and sherry.
Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill.
Pour the piping hot soup at the table.
