Spicy Black Bean Soup

Created 30 Oct 2012 21:24, Updated 18 Sep 2017 13:11

Spicy Black Bean Soup

inspired by, but by no means exactly like Vegan Black Bean Soup submitted by "YCHRISTINE" at allrecipes.com

1 meaty ham bone
1 lb dried black beans
3 T kosher salt
3 quarts of water
1 T olive oil
1 large onion, diced
1 c diced celery
4 cloves garlic, crushed
1 c carrots, chopped small
1 tsp chili powder
1 T ground cumin
1 T coriander
1/2 T paprika
2 bay leaves
1 large sprig of fresh rosemary or 2 tsp dried
2 quarts water
1 28 ounce can of diced or crushed tomatoes
1 tsp kosher salt, or to taste

Soak beans in 3 T kosher salt and 3 quarters of water overnight. Drain and rinse.

Heat oil over medium in a large stockpot and then saute the onion, celery, and garlic for 3-5 minutes until tender and aromatic. Add carrot and cook an additional 4 minutes until softened.

Stir in chili powder, cumin, coriander, and paprika to coat the vegetables. Add the beans, bay leaves, rosemary, ham bone, and 2 quarts of water and bring to a boil over high heat. Lower heat to a simmer and cook for an hour or until beans are just cooked. Add water as necessary to keep everything covered.

Pull the ham bone from the soup and set on a cutting board to cool. Scoop out 2-3 cups of soup into the bowl of a food processor (avoid bay leaves), draining as much liquid as possible. Process the soup with the tomatoes until smooth and then pour back into the pot and return the soup to a simmer.

Cut the meat from the ham bone and add it to the pot while the soup continues to simmer. Cook until soup thickens to desired consistency. Remove bay leaves and add more salt to taste.

Serve with corn chips and sour cream.

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