Unadulterated Black Bean Soup

This unadulterated black bean soup is a testament to slow, traditional cooking. By simmering dried black beans with hearty ham hocks and aromatic onions, you create a broth that is naturally thick, savory, and deeply flavorful. The result is a velvety texture that feels luxurious yet homey. It is the perfect comfort food for chilly evenings or a robust meal prep option that actually tastes better the next day. Simple ingredients transform into a complex, satisfying dish that highlights the natural earthiness of the beans and the rich smokiness of the ham. Serve it warm with a sprinkle of fresh herbs for an elegant yet effortless dining experience.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 10

Calories: 257.2

Dietary: Gluten-free

Description

This unadulterated black bean soup is a testament to slow, traditional cooking. By simmering dried black beans with hearty ham hocks and aromatic onions, you create a broth that is naturally thick, savory, and deeply flavorful. The result is a velvety texture that feels luxurious yet homey. It is the perfect comfort food for chilly evenings or a robust meal prep option that actually tastes better the next day. Simple ingredients transform into a complex, satisfying dish that highlights the natural earthiness of the beans and the rich smokiness of the ham. Serve it warm with a sprinkle of fresh herbs for an elegant yet effortless dining experience.

Ingredients

1 pound Dried black beans
2 Ham Hocks
1 md Red onion
1 md Yellow onion
8 cup Water
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
1 tablespoon Dry sherry or Madiera (opt)

Directions

1
Pick over the dried black beans to remove any debris, then cover with cold water and bring to a boil for 2 minutes.
2
Remove the pot from heat and let the beans stand for at least 1 hour to soak (or soak overnight, changing the water several times).
3
Drain the soaked beans and place them in a large pot.
4
Rinse the ham hocks under cold water.
5
Peel the red and yellow onions and cut each into quarters.
6
Place the ham hocks and onion quarters into the pot with the beans.
7
Add 7 to 8 cups of water to the pot and bring the mixture to a boil.
8
Reduce the heat to low and simmer gently for 1 1/2 to 2 hours, until the beans are very soft.
9
Remove the ham hocks from the pot and discard the bones.
10
Strip any meat from the hocks and return the meat to the soup.
11
Puree the soup in batches using a blender, being careful not to overfill the blender jar.
12
Return the pureed soup to a clean pot and warm through.
13
Stir in the salt, pepper, and dry sherry or Madeira if using.
14
Serve hot, topped with a dollop of sour cream and finely minced chives if desired.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 257.2kcal

% Daily Value *
Total Fat 2.6g4%
Saturated Fat 0.7g4%
Cholesterol 24.0mg8%
Sodium 3118.2mg130%
Total Carbohydrate 35.5g12%
Dietary Fiber 11.1g45%
Sugars 3.0g
Protein 23.6g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This soup tastes even better if made a day ahead and reheated, allowing the flavors to meld further.

When blending hot soup, be cautious as the steam can build up pressure. Fill the blender only halfway and vent the lid slightly.

A food processor may leak with this volume of hot liquid; a standard blender is recommended for best results.

For a vegan version, omit the ham hocks and use vegetable broth instead of water, adding smoked paprika for depth.

Keywords: black bean soup, dried beans, ham hocks, comfort food, simmered soup, blended soup, vegetable broth, onion soup, winter soup, meal prep, traditional recipe, protein rich, fiber rich, hearty soup, slow cooked, home style, bean stew, sherry garnish, chives, sour cream

Read it online: https://www.chefs-mate.com/recipe/unadulterated-black-bean-soup/