Black Bean Soup
This is a spicy, hearty soup that is good for a weekend meal when the weather is cool. Based on a recipe from Cook's Illustrated, winter 2010.
Servings: 13 cups
Ingredients
Soaking Beans
- 1 pound dried black beans
- 8 ounce ham steak
- 2 bay leaves
- 5 cups water preheat in microwave to save time
- 1/8 teaspoon baking soda
Soup
- 3 tablespoons olive oil
- 3 cups yellow onions finely diced, about 2 large onions
- 1/2 cup carrot peeled and finely diced, about 1 medium-large carrot
- 1 cup green bell pepper seeded and 1/4" diced, about 1 medium pepper
- 2 tablespoons garlic minced, about 6 medium cloves
- 1/2 teaspoon red pepper flakes
- 1 1/2 tablespoons ground cumin
- 6 cups low sodium chicken broth preheated in microwave to save time
- 29 - 32 ounces canned diced tomatoes
- 2 tablespoons lime juice
- chopped fresh cilantro
Garnish Options
- lime wedges
- diced avocado
- sour cream
- shredded cheddar cheese
Instructions
To Soak Beans
- Add all ingredients to 6-quart stock pot. Add ham steak in one piece. Bring to a boil; reduce heat to simmer covered until beans are tender, 1 1/4 - 1 1/2 hours. Meanwhile, prepare remainder of soup in next step. When beans are cooked, remove bay leaves. Remove ham steak, dice 1/4" and set aside.
Soup
- In large 8-quart stock pot, over medium-high heat, heat olive oil. Add onions, carrots, green pepper; cook until tender and light brown, approximately 12 minutes.
- Reduce heat to medium-low. Add garlic, red pepper flakes, and cumin; cook until fragrant, approximately 3 minutes.
- Stir in beans with liquid, chicken broth, and diced tomatoes. Bring to a boil, reduce heat and simmer uncovered for 30 minutes.
- To finish soup, puree a portion of the beans and vegetables. To do this using a blender, use a slotted spoon to transfer 1 1/2 cups beans and vegetables and add about 2 cups of broth from soup. Alternatively, use an immersion blender by transferring 1 1/2 cups beans and vegetables and 2 cups of broth to a medium sized bowl. Return puree to soup.
- Stir in lime juice and reserved ham. Ladle into bowls and pass garnishes separately.
Notes
Serve with tortilla chips.
Pairs well with a tossed salad or Spinach Salad with Radicchio and Mango.