Smoky Black Bean Soup

Smoky Black Bean Soup

Makes: 6 servings, 1 1/3 cups each
Active Time: 30 minutes
Total Time: 2 hours (not including bean-soaking time)

This will probably be the most hauntingly delicious black bean soup you’ve ever tasted. The coffee adds a slightly toasty, woodsy background note. The optional ham hock adds smoky, salty ham flavor. Serve with a mixed green salad or a grilled cheese sandwich with pickled jalapeños. Recipe by Joyce Hendley for EatingWell.

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Ingredients

  • 1 pound dried black beans, (2 cups)
  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, finely chopped, 1/3 cup reserved for garnish
  • 1 red bell pepper, finely chopped
  • 2 large stalks celery, chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 large cloves garlic, minced
  • 1 tablespoon ground cumin
  • 4 cups water
  • 2 cups brewed coffee
  • 1 ham hock, (optional)
  • 1 bay leaf
  • 1 teaspoon salt, plus more if needed
  • 6 tablespoons reduced-fat sour cream, or plain Greek yogurt for garnish
  • Chopped fresh cilantro, for garnish

Preparation

  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 all but 1/3 cup of the onions, bell pepper, celery, jalapeño and garlic and cook, stirring frequently, until the vegetables are beginning to brown, 5 to 8 minutes. Add cumin and cook, stirring, 1 minute more. Add the beans, water, coffee, ham hock (if using) 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. If using, 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. If desired, 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.

Tips & Notes

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 3 days; thin with a little water if necessary after reheating.

Nutrition Facts

  • Servings Per Recipe 6
  • Amount Per serving
  • Calories 298
  • % Daily values *
  • 12% Total Fat 8g
    • 10% Saturated Fat 2g
    • Trans Fat 0g
    • Monounsaturated Fat 4g
  • 2% Cholesterol 6mg
  • 22% Potassium 768mg
  • 18% Sodium 423mg
  • 14% Total Carbohydrate 43g
    • 60% Dietary Fiber 15g
    • Sugars 3g
  • 30% Protein 15g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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