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Black Bean Soup Recipe

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This recipe for Black Bean Soup, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lucy Younger Ledbetter


1 pound dried black beans, soaked over night.
6 cups water
4 cups chicken stock
1 bay leaf
2 Tablespoons olive oil
2 medium onions, diced
2 garlic cloves, minced
1 large ham hock
3/4 teaspoon cumin
2 Tablespoons malt vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

In a strainer, rinse beans, and wash with cold water until rinse water is clear. Combine beans and water in a stock pot. If water does not cover beans, add additional water until beans are covered. Bring to a boil. Reduce heat, cover, and simmer 2 - 4 hours, until beans can be easily mashed. Remove and puree 2 cups of beans. Return puree to stock pot. Add chicken stock and bay leaf. Saute onion and garlic in olive oil until onion is tender. Add onion, garlic, ham hock, and cumin to beans. and simmer 2 hours. Add vinegar, sugar, salt, and pepper. Simmer 15 minutes. Remove bay leaf and ham hock and cool. Chop lean portion of ham hock, and add to soup. Serve hot, garnished with chopped raw onions and sour cream.




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