Mertzie's Smoky Black Bean Soup

2
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!!!!!

Rating:

★★★★★ 1 vote

Comments:
Serves:
8
Prep:
15 Min
Cook:
4 Hr

Ingredients

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  • 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)

How to Make Mertzie's Smoky Black Bean Soup

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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About Mertzie's Smoky Black Bean Soup





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