Top this black bean soup with lemon and hard cooked egg slices.
The soup is blended, but if you like a chunkier soup, leave some beans and meat out and add to the blended mixture.
- 3 cups dried black beans
- 1 ham bone or large ham hock
- 3 quarts water
- 2 ounces salt pork, diced or 2 to 3 slices diced bacon
- 1 large clove garlic, minced
- 1 bay leaf
- 1/8 teaspoon ground thyme
- 2 cups chopped onion
- 1 medium carrot, diced
- salt and pepper
- lemon slices
- hard cooked egg, sliced
Soak black beans and ham bone in 3 quarts of water overnight in the refrigerator.
Transfer beans and liquid to large kettle of Dutch oven. Add salt pork or bacon, garlic, bay leaf and thyme. Bring black beans to a boil, reduce heat, and simmer for 2 hours.
Add chopped onions and diced carrot; simmer 1 hour longer.
Remove and discard bay leaf and ham bone.
In small batches, process or blend the mixture until smooth. Return to pot; heat. Add salt and pepper and a little sherry to taste.
Serve soup garnished with lemon and egg slices.
Makes 2 quarts.
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