Black Bean Soup

Black Bean Soup

1 lb. black beans

3 T. unsalted butter

1 large onion, finely chopped

1 carrot, finely chopped

6 C. chicken stock

1 1/2 t. chicken-flavored soup base

1 smoked ham hock

3/4 C. diced ham

1 t. ground cumin


Ground black pepper

Soak beans in cold water overnight, filling pot with water to about 3 inches above beans. Drain beans; set aside.

Melt butter in a heavy stockpot. Add onion and carrots. Place a sheet of aluminum foil or parchment paper over vegetables, then cover pot with lid. Cook over medium heat until vegetables are soft, about 5 to 8 minutes. Do not brown.

Stir in chicken stock and chicken base. Add ham hock. Cook until ham hock is tender, about 30 minutes. Add beans; cook until tender, about 60 minutes more. Remove ham hock. When cool enough to handle, remove meat from bone, dice and add to beans.

Stir in diced ham and ground cumin. If soup is too thin, crush some beans in the pot or remove some beans and puree, adding them back to the soup. If soup is too thick, add more chicken stock. Season with salt and pepper to taste.

Yield: 6 generous servings.


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