Winter has finally struck here and it means business. This is the perfect hearty soup to warm you to the core on these cold nights we have been having. I love a good, thick soup that is filling and this totally fit the bill. The cumin provides a delicious, smoky flavor while the lime juice adds a nice little acidity to the soup. I love the addition of sweet potatoes, it was unique and super yummy with the black beans.
I left the ham hock out but I bet it would be so tasty with little bits of ham throughout (or bacon would be good too). This recipe is easily adaptable for vegetarians….just leave out the ham as I did and use veggie stock instead of chicken.
This soup takes awhile and involves soaking the beans overnight so it takes a bit of preparation and planning. Top this soup with some crispy tortilla strips to add a crunchy texture or scoop it up with some crusty french bread. Yum!
Black Bean Soup with Sweet Potatoes
recipe from Simply Recipes
1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
1 lb smoked ham hock or shank (or a 1lb. bacon cook and crumbled – added before serving)
2 bay leaves
5 cups water
1/8 teaspoon baking soda
1/2 teaspoon salt
4 Tbsp olive oil
1 large yellow onion, chopped fine
1 medium sweet potato, chopped into
1/2-inch pieces (can substitute 2 large carrots)
1/2 carrot, chopped fine
1 celery rib, chopped fine
1/2 teaspoon salt
4 medium garlic cloves, minced
1 Tbsp ground cumin
1 teaspoon chile powder
2 cups chicken stock
1 Tbsp molasses
1 red bell pepper, roughly chopped
3 to 4 Tbsp lime juice (can substitute lemon juice)
Garnishes: Tortilla strips Chopped fresh cilantro Sour cream Avocado, peeled and chopped
1. Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
2. Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
3. Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
4. Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don’t fill the blender more than half way at a time and hold the lid while blending.) Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.
Serve with garnishes. Makes 8 cups. Serves 6.
Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.
Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tempt My Tummy Tuesday, These Chicks Cooked, Friday Food, Fusion Friday, Full Plate Thursday and What I Whipped Up Wednesday.