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Black Bean Soup


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Cook Time: 8 hours

Total Time: 8 hours


  • 1 pound black beans, soaked overnight, drained
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 1 meaty ham bone, cracked
  • 1 stalk celery, chopped
  • 1 bay leaf
  • 1/3 cup sherry or dry white wine
  • salt and pepper, to taste
  • 2 hard cooked eggs, chopped, for garnish, optional
  • fresh chopped parsley
  • lemon slices


Put drained black beans in a stockpot; cover with water, bring to a boil, reduce to a simmer, and cook until just tender. Saute onions and garlic in butter until transparent; combine with beans, ham bone, celery, bay leaf, and 8 cups of water in the slow cooker. Cook on high, covered for 1 hour, then turn to LOW and cook for 7 to 9 hours longer. Remove ham bone and bay leaf. Puree soup and return to pot, or mash to thicken. Add sherry and salt and pepper; heat through.
Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices.
Serves 6

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