Black Bean Soup
This is a ‘from scratch’ recipe, including soaking and cooking dried black beans. Substitute 4 cups (30 oz, 900 gr) canned, rinsed, black beans.
- Prep Time: 15 minutes
- Soaking: 3 hours
- Cook Time: 2 hours
- Total Time: 5 hours 15 minutes
- Yield: 4 servings 1x
- Category: Soup
Ingredients
Scale
- 1 1/4 (10 oz, 300 gr) cup dry black beans
- 8oz (250gr) Prosciutto or other dry-cured ham, roughly chopped
- 4 bay leaves
- 2 carrots, chopped
- 1 rib celery, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red pepper, chopped
- 1 tsp cumin
- 2 chili powder
- 2 tsp oregano
- 1 tbs tomato paste
- 5oz (150gr) city ham
Instructions
- Put beans in a large pot, cover with water and allow to soak for at least 3
- hours. Drain.
- Add 8 cups of water to beans and bring to a boil over medium heat.
- Add Prosciutto and bay leaves.
- Simmer, covered for 1 1/2 – 2 hours.
- When beans are tender, remove bay leaves.
- Add all vegetables to soup along with herbs and spices.
- Cover and simmer until vegetables are tender, about 30 minutes.
- Cut ham into small pieces, add to soup.
- Stir in tomato paste. Serve.
Notes
Country ham is dried, like Prosciutto, Serrano, etc. City ham is the pink ham, often baked for holidays. This soup has both.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 426
- Sugar: 6.5 g
- Sodium: 1756 mg
- Fat: 7.2 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 53.4 g
- Fiber: 20.6 g
- Protein: 38.1 g
- Cholesterol: 58.9 mg
Keywords: black beans, soup, bean soup
Find it online: https://thymeforcookingblog.com/2023/11/black-bean-soup/
