Black Bean Soup

1. 1

   Examine the beans, removing any debris, then wash. Soak overnight in cold water to cover.

2. 2

   Drain the beans.

3. 3

   In a soup kettle or pot put 1 quart of stock, the beans, onions, garlic, ham hock if desired, salt, and pepper.

4. 4

   Bring to a boil, then turn the heat down and simmer for about 2 hours, until the beans are very soft and the ham hock, if using, is tender.

5. 5

   Remove the skin and bones from the ham hock and place the hock in a blender with 2 to 3 cups of beans.

6. 6

   Blend until smooth.

7. 7

   Repeat until all the beans are pureed.

8. 8

   Return the bean puree to the kettle and simmer for 5 minutes over low heat.

9. 9

   Thin with stock or water if necessary.

10. 10

    Serve hot, with a dollop of sour cream atop the soup in each bowl.

11. 11

    Reheat as a snack anytime.

* Per serving · 4 servings · Values may vary.

No additional tips available.