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Black Bean Soup

Rich black bean soup made from ham hock broth
Prep Time 3 hrs
Cook Time 3 hrs
Rest Time 30 mins
Total Time 6 hrs 30 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 275  F
Servings: 20
Best Season: Winter
Description
Black Bean Soup
Ingredients
    Broth
  • 2 Smoked Ham Hocks
  • 2 lb Cottage Ham
  • 1 large Whole Carrot
  • Water (Enough to cover ham hocks)
    • Veggies
  • 2 lb Dried Black Beans
  • 1 large White Onion (Chopped)
  • 2 cup Celery (chopped)
  • 3 cloves Garlic (Minced)
    • Spices
  • Salt (To taste)
  • 1 tsp Ground black pepper (Soaked in water overnight)
  • 3 Tbsp Ground cumin (Or more)
  • 2 Tsp Ground Turmeric
  • 1 Tbsp Oregano leaves
  • 1 tsp Ground thyme
Instructions
    Broth
  1. 1
    CookIn Insta Pot or pressure cooker add carrot, ham hocks and cottage ham. Add water until ham hocks are covered. Pressure cook for 30 minutes. Remove heat and let cool until pressure gone.
    DO NOT RELEASE THE PRESSURE MANUALLY!
  2. 2
    ChillRemove cottage ham and chill in refrigerator.
  3. 3
    DiscardRemove ham hocks and carrot. Dispose. Transfer remaining broth to stock pot.
    4. Prepare soup
  4. 4
    Wash BeansWash and drain black beans. Add the beans to the broth.
  5. 5
    Add other ingredientsAdd all veggies to the broth. Add the spices, minus the salt, to the broth.
    6. Cooking
  6. 6
    BoilCover stock pot and bring soup to a boil.
  7. 7
    SimmerReduce heat to a simmer. Stir every 20-30 minutes. Simmer for 3 hours.
    Test the beans after 2 hours. If they are not tender then continue simmering until they are.
  8. 8
    Add hamShred the cottage ham and add to the soup. Simmer for 20 minutes.
  9. 9
    SeasonAdd salt to taste.
Read it online: https://recipes.coghillclan.net/recipe/black-bean-soup/