Recipe by Beverly
"This is a simple recipe, yet it is the best black bean soup I've tried. I have been lucky to get home smoked ham, and used the bone from it. I've also made it with smoked ham hocks I've gotten from the butcher. Of course the home smoked ham makes the soup superlative, the butcher bone made it wonderful. Either way, I think you'll enjoy it. It can be made spicy if that's the way you prefer it. It can also be topped with sour cream."
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dry black beans
chopped fresh parsley
ground black pepper
smoked ham bone (with some meat on it)
I first made Patty's BB soup about a year ago, but didn't think to post a review. However, I was preparing to e-mail this recipe to my daughter and was shocked to see it only had 2 reviews! This soup was so much yummier than other Black Bean soups I tried out. First of all, to those that feel it takes to long for the bean prepartion.....really, one can skip the overnight soak. That mostly helps as far as keeping you quite so "windy" after eating. The sherry is a most! Do not skip it or any other sherry you may have on hand. I slow cook mine for the better part of a day because we like our soup rather thick. Oh, and one more thing! I once tried dipping this soup over rice, ala`Red Beans & Rice. Yeah! Majorially yummy! A side of corn bread muffins and it's all about heaven. Thanks Patty's Mom!
I made this with a ham hock and pretty much as written. Unfortunately, I just realized right now that I forgot the sherry! I pureed about half of the beans, trying to thicken the soup without losing all the texture. It was good, but I don't know if I'll try it again. Needed more flavor, but I don't know how much I lost by forgetting the sherry...
Great soup, I changed the cooking method and used my slow cooker. I added the ham bone, soaked beans, cooked onions & celery along with rest of the ingriendents to the cooker. I also added cumin and cayenne to the soup. Cooked on low for 8 hours. Pureed the soup with an immersion blender, a lot easier! Topped soup with cheese and crumbled tortilla chips.
Excellent black bean soup. I'll be using this recipe from now on.
I was in a hurry, so I used three large cans of black beans, which I drained and rinsed. Added a carton of chicken broth and tossed everything else into the mix. Only other change I made was to add garlic and a teeny bit of cilantro.
Thanks, Patty's Mom!
This is a very good soup. Yes, it takes a long time. Why do beans take SO long to get done? Man. But the combination of flavors is excellent. I have always enjoyed sherry as a finisher in soups and I wasn't disappointed this time around. The only thing keeping this recipe from a five-star rating is the investment of time it takes to prepare ... soaking the beans overnight, waiting for the beans to soften, etc. Other than that, it's a great recipe. Do note, I had to at least double the amount of salt. And don't forget to remove the bay leaves before you blend the mixture.
This is such a simple and tasty recipe. Blending the black beans makes it distinctive. Without that I think it would be just another black bean soup. I used a hand blender in the pot and was done in minutes. I didn't have a hambone so I used beef stock concentrate and diced ham--was wonderful this way too. An extremely easy and economical soup. Will definitely make it again!
I personalized this one a bit. Used black and white beans, 1 can of each, used 6 cups water, 2 cups chicken broth, no sherry, added cumin and chili powder and also added green peppers. SOOOO yummy! And easy! I let it cook for about 3 hours, fished out the ham, pureed it in the pot with a hand mixer, ripped off the good pieces of ham and threw them back in and done! A delicious soup! Thanks for a great recipe!
I've never tried making soup from dried beans or from using a leftover ham bone. But this was a great soup to do both of those things with for the first time! My whole family loved it. My kids' couldn't get enough of it and are already asking when we can have it again. I followed the directions as written. But at the end I made a few adjustments because it just tasted like it was missing a level of flavor somehow. I would suggest using some chicken stock or chicken flavor boost packs instead of just adding more and more water. I also added a little cumin, Old Bay seasoning, garlic powder, onion powder and lots more black pepper. It really brought the flavor up to where I thought it should be. I didn't blend any of the soup like it stated. Instead I used the back of the spoon and kind of smashed the beans up against the side of the pot and that gave just enough mashed beans to give it that soup substance. My husband discovered that once it was cooled that it made for a great dip for tortilla chips as well! Can't wait to make this again, definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Patty's Mom's Black Bean Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 345
** Calories from Fat: 30
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