Mertzie's Smoky Black Bean Soup

Michelle Koletar/Mertz

By
@Mertzie

I got the most beautiful ham hock from my cousin's butcher shop & wanted to make a soup with it. I decided on black bean soup, and this came out just amazingly delicious! I didn't measure anything, so use your own judgment/preferences. NOTE: Last time I made this, I added rough chopped cabbage, too. And, I used fresh tomatoes and some V8 juice in place of the canned tomatoes. YUMMERS!!!!!


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Comments:

Serves:

8

Prep:

15 Min

Cook:

4 Hr

Ingredients

1
smoked ham hock
1
64 oz. container chicken broth
1
container, knorr's chicken stock
5
cups water
1/2
onion, peeled, but not diced
2
celery stalks, whole
1
bay leaf
2
large cans, black beans, drained somewhat
1
14 oz. can diced tomatoes, drained somewhat
pinch of saffron
2
tbs cumin
1
tbs curry
1
clove, minced garlic
1
tsp cajun seasoning
1-2
tbs cilantro
ground black pepper
italian flat leaf parsley (for garnish)

Directions Step-By-Step

1
Cook the ham hock in the chicken broth, stock, water, onion, celery, bay leaf & saffron threads in Dutch Oven. I cooked about 3 hours the night before & then refrigerated until the next day. Remove the onion & celery.
2
Skim any fat from the top of the soup & return to stove. Take out the ham hock & bigger ham pieces that may have cooked up. I added about half of the ham back in, & saved the rest for another dish.
3
Add curry, garlic, cumin, cajun seasoning, & pepper. Heat through. Add the black beans & tomatoes. Continue to simmer until the flavors are blended, about another hour.
4
Garnish w/ parsley & a dollop of sour cream. Enjoy!

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