Classic Black Bean Soup

Name: Classic Black Bean Soup
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 13 c.
Ingredients: 3 tbsp. olive oil; 3 large carrots; 3 medium onions; 3 stalk celery with leaves; 4 clove garlic; 2 bay leaves; 1/2 tsp. dried thyme; 1 lb. dry black beans; 2 smoked ham hocks; 10 c. water; 1 tsp. coarsely ground black pepper; 1/2 c. chopped fresh parsley; 3 tbsp. dry sherry; 2 tsp. salt; 12 slice paper-thin lemon

Published: Aug 22, 2008

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Yields:

13 c.

Prep Time:

20 mins

Cook Time:

2 hrs 30 mins

Total Time:

2 hrs 50 mins

Cal/Serv:

207

True to the classic, we flavor this soup with ham and dry sherry.

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Ingredients

3 Tbsp. olive oil
3 large carrots
3 medium onions
3 stalk celery with leaves
4 clove garlic
2 bay leaves
1/2 tsp. dried thyme
1 lb. dry black beans
2 smoked ham hocks
10 cups water
1 tsp. coarsely ground black pepper
1/2 cup chopped fresh parsley
3 Tbsp. dry sherry
2 tsp. salt
12 slice paper-thin lemon

Directions

1. Step 1In 5-quart Dutch oven, heat oil over medium heat. Add carrots, onions, and celery and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add garlic, bay leaves, and thyme; cook 1 minute.
2. Step 2Add beans, ham hocks, water, and pepper to Dutch oven; heat to boiling over high heat. Reduce heat and simmer until beans are very tender, about 2 hours. Discard ham hocks and bay leaves.
3. Step 3Spoon one-fourth of bean mixture into blender; cover, with center part of cover removed to let steam escape, and puree until very smooth. Pour puree into bowl. Repeat with remaining mixture. Return puree to Dutch oven and stir in all but 2 tablespoons parsley, sherry, and salt. Cook 5 minutes.
4. Step 4To serve, ladle soup into bowls, garnish with lemon slices, and sprinkle with remaining parsley. Makes about 13 cups or 12 first-course servings.
  
  Nutritional information is based on one serving.