Black Bean Soup

(from home4edu’s recipe box)


Source: Nick Sundberg

Prep time: 60 minutes
Cook time: 240 minutes
Serves 10 people

Categories: Soup


  • 1 # black beans, soaked overnight or do one hour soak, directions on pkg.
  • 8 oz ham hock or jowl bacon or smoked turkey leg
  • 3 T Cumin, ground
  • 2 - 3 qts water
  • 2 C chicken broth
  • 1 1/2 - 2 T minced Garlic
  • 1 med onion, diced
  • Dashes of Hot Sauce
  • Sour Cream
  • Cooked rice


  1. Drain the beans.

  2. Add all the ingredients except the sour cream and rice) to a large soup pot (or large slow cooker if starting early in the day).

  3. Slowly bring to a boil, skimming any “foam” that rises to the surface.

  4. Reduce heat and simmer for 2 hours or until the beans are soft.

  5. Remove the hock or jowl and allow to cool.

  6. Carefully cut off the meat and return it to the soup.

  7. To serve: place a heaping T of cooked rice in the bottom of the soup bowl. Ladle in soup. Garnish with sour cream.

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