Black Bean and Ham Soup

Who doesn’t love the smell of soup cooking on a fall day.  Throw everything in one pot and simmer for 4 hours, it doesn’t get much easier.

I first soak a 1 pound bag of black beans in water over night. (TIP: Add a few tablespoons of baking soda to cut the gas out of the beans)

In a big pot:

  • 4 cups of water
  • 2 cups of chicken broth
  • Beans (rinse in a colander after soaking all night)
  • 3 ham hocks or a leftover ham bone
  • 1 diced onion
  • 2 diced carrots
  • 2 diced celery
  • 4 slices of cut up bacon
  • 1 minced jalapeno pepper
  • salt and pepper
  • 1 Tbls. cumin
  • 1 Tbls. chili powder

Simmer on low for at least 4 hours, stirring occasionally.  Remove all the bones (the meat should have fallen off)

I then use an immersion blender to break up some of the beans. Do not over blend!

To thicken it slightly, add a slurry of cornstarch and water and simmer for a few minutes.

Serve with chopped green onions, chopped hard boil egg and sour cream.


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