Black Bean Soup Recipe

5 4 4
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Black Bean Soup Recipe

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5 4 4
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 1-3/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 1-3/4 hours

Ingredients

  • 4 cups (2 pounds) dried black beans
  • 7 cups water
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon cooking oil
  • 2 smoked ham hocks
  • 2 cans (4 ounces each) chopped green chilies
  • 2 teaspoons chicken bouillon granules
  • 3 bay leaves
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • Pinch pepper
  • 1 pound fresh kielbasa
  • 1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

Rinse beans; place in a large kettle or Dutch oven. Add water and bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1-1/2 hours. In a skillet over medium heat, saute onion, green pepper, celery and garlic in oil until tender. Add to beans. Add ham hocks, chilies, bouillon and seasonings. Cover and simmer for 1-1/2 to 2 hours or until the beans are tender. Meanwhile, in a skillet, cook kielbasa until juices are no longer pink. Cut in half lengthwise; slice into 1/4-in. pieces. Add kielbasa and tomatoes to soup. Remove ham hocks; cut meat from bones and return to the soup. Cover and simmer for 30 minutes. Remove bay leaves. Yield: 10-12 servings (3 quarts).
Originally published as Black Bean Soup in Taste of Home December/January 1997, p41

Nutritional Facts

1 cup: 434 calories, 15g fat (5g saturated fat), 35mg cholesterol, 648mg sodium, 53g carbohydrate (14g sugars, 13g fiber), 24g protein.

  • 4 cups (2 pounds) dried black beans
  • 7 cups water
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 2 celery ribs, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon cooking oil
  • 2 smoked ham hocks
  • 2 cans (4 ounces each) chopped green chilies
  • 2 teaspoons chicken bouillon granules
  • 3 bay leaves
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sugar
  • Pinch pepper
  • 1 pound fresh kielbasa
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  1. Rinse beans; place in a large kettle or Dutch oven. Add water and bring to a boil. Reduce heat; cover and simmer until beans wrinkle and crack, about 1-1/2 hours. In a skillet over medium heat, saute onion, green pepper, celery and garlic in oil until tender. Add to beans. Add ham hocks, chilies, bouillon and seasonings. Cover and simmer for 1-1/2 to 2 hours or until the beans are tender. Meanwhile, in a skillet, cook kielbasa until juices are no longer pink. Cut in half lengthwise; slice into 1/4-in. pieces. Add kielbasa and tomatoes to soup. Remove ham hocks; cut meat from bones and return to the soup. Cover and simmer for 30 minutes. Remove bay leaves. Yield: 10-12 servings (3 quarts).
Originally published as Black Bean Soup in Taste of Home December/January 1997, p41

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MY REVIEW
julyprincesspatricia User ID: 2374473 12314
Reviewed Nov. 4, 2010

"5 stars, the way I made it; 2 stars for the creator's version. If one will look at the amount of water needed for 1# of beans (6 cups), it's evident that 7 cups for 2# is far too little. I went to a tried/true black bean soup recipe (uses 1#) and increased the following: cumin-1 Tbsp; chili powder-1 Tbsp; oregano-1 Tbsp; water-11 cups total but really needs one more. The increased spices, plus oregano, make it more a Cuban version. Try it!"

MY REVIEW
kflanegan User ID: 163148 15761
Reviewed Nov. 1, 2010

"Very good soup! Had to comprise on the recipe since I didn't have enough beans, chilies or any sausage, but my adlib version was great. Hubby raved and my son enjoyed it! Definitely making again, might even add corn the next time."

MY REVIEW
joyie iv User ID: 4592391 40635
Reviewed Oct. 8, 2010

"Took a chance on reviews and made this for a group of friends and all I got were compliments and when would I be making it again. Can't be beat serving it out in a backyard kitchen on a crisp night,"

MY REVIEW
smitty98632 User ID: 1582264 201641
Reviewed Jan. 29, 2008

"i tried this soup, very good the cumin gives a great taste"

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