This soup makes a wonderfully delicious, hearty meal.  The secret ingredient, coffee, is a surprise you wont find in other black bean soup recipes. It helps to create a more complex broth for the soup and adds woodys background notes. Ironically, the soup has absolutely NO coffee flavor. The coffee simply adds a little character and disappears! The ham hock is a great flavor builder as well. After the soup has cooked, the hock is chopped and added back, giving the soup just the right bit of meaty goodness. I puree the finished soup with a stick blender leaving a good portion unblended. I love a chunky soup! Feel free to customize however you like. This soup is the perfect foil for great toppings. When I want a heartier meal I add crushed chips, chopped tomato and shredded cheese. This time I added a dollop of Greek yogurt, green onions and cilantro.  Another favorite is crushed saltines.  Who doesn’t love crushed saltines on a warm bowl of soup???? The skys the limit so top away… BlackBeanSoup Source: Eating Well

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Smoky Black Bean Soup

Author Kathleen

Ingredients

  • 1 Pound Bag Dried Black Beans
  • 2 Tablespoons Olive Oil
  • 1 Large Yellow Onion Chopped
  • 1 Large Red Bell Pepper Chopped
  • 2 Celery Stalks Chopped
  • 1 Jalapeno Finely Chopped
  • 4-6 Garlic Cloves Minced
  • 1 1/2 Tablespoons Dried Ground Cumin
  • 1 Tablespoon Dried Oregano
  • 4 Cups Water
  • 2 Cups Stong Brewed Coffee
  • 1 Meaty Large Ham Hock
  • 3 Bay Leaves
  • 21/2 Teaspoons Salt, or More as Needed
  • 1/2 Teaspoon Black Pepper
  • 1 Cup For Garnish Cilantro Chopped
  • 6 Tablespoons Greek Yogurt

Instructions

  1. Pick over beans; rinse well. Place in a large bowl with cold water to cover by 2 inches. Let soak for at least 6 hours or overnight. (Or use the quick-soak method: Cover the beans with 2 inches of water and bring to a boil; simmer 2 minutes. Remove from the heat and let stand, covered, for 1 hour.) Drain.
  2. Heat oil in a soup pot or Dutch oven over medium-high heat. Add onion, bell pepper, celery, jalapeño and garlic and cook, stirring frequently, until the vegetables are beginning to brown, 5 to 8 minutes. Add cumin and oregano and cook, stirring, 1 minute more. Add the beans, water, coffee, ham hock and bay leaf; cover and bring to a boil, stirring occasionally. Skim off any foam that rises to the top, reduce the heat, cover and simmer until the beans are very tender, 1 1/4 to 1 1/2 hours.  Remove the ham hock and set it aside to cool; remove the bay leaf. Stir in salt.
  3. Puree about half of the soup in a blender or food processor until fairly smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot and heat through. Cut meat off the ham hock, trim away any fat and chop the meat into small pieces; stir back into the soup.
  4. Serve the soup garnished with the reserved chopped onion, a dollop of sour cream (or yogurt) and cilantro, if desired.

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Nutritional Information

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