Soup with black beans and ham hocks

Here is a hearty soup for those cold winter evenings. This is a rather messy soup to make, but well worth the effort.


(Serves 8-12)


  1. Put the beans, ham hocks, water and salt in a kettle, and bring to a boil. Cover and let simmer 2 to 2 1/2 hours, or until beans are thoroughly tender.
  2. Remove the ham hocks and set aside.
  3. Drain the beans, and reserve both them and the cooking liquid. There should be about 6 cups of beans and 4 cups of liquid. Add enough broth to the liquid to make 6 cups
  4. Put the beans in the container of a food processor or blender, and blend as thoroughly as possible. Add a little of the liquid and continue blending. Combine the puraeed beans and remaining liquid in a large bowel.
  5. Heat the oil in a heavy kettle, and add the peppers, onions, garlic and cumin. Cook, stirring, until the onions are wilted. Add the tomatoes and the vinegar. Let simmer about 15 minutes.
  6. Meanwhile cut up ham hocks.
  7. Add the puraeed bean mixture to the cooked tomato mixture. Add the chopped ham and coriander.
  8. Serve in hot soup bowls with a tablespoon or so of sherry (if desired) in each serving.


I skip the sherry and add a spoon of sour cream or yogurt. If your palate can handle them, try adding pickled jalapeno peppers.


Difficulty: easy.
Time: 10 minutes preparation, 3 hours cooking.
Precision: no need to measure.


Gary Scott 
Tektronix, Beaverton OR 
Recipe last modified: 4 Feb 86

Original header

Path: decwrl!recipes
From: garys@tekcbi.UUCP (Gary Scott)
Subject: RECIPE: Black bean soup
Message-ID: <4239@decwrl.DEC.COM>
Date: 18 Jul 86 03:37:42 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Tektronix, Beaverton OR
Lines: 81
Approved: reid@decwrl.UUCP

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