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Black Bean Soup

I know you'll come to really on this recipe like I have. It's loaded with beans, meat and flavor for a really stick-to-the-ribs meal.—Joy Rackham, Chimacum, Washington
  • Total Time
    Prep: 25 min. Cook: 1-3/4 hours
  • Makes
    12 servings (3 quarts)

Ingredients

  • 4 cups (2 pounds) dried black beans
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 2 smoked ham hocks
  • 7 cups water
  • 2 cans (4 ounces each) chopped green chilies
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon sugar
  • 3 bay leaves
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Pinch pepper
  • 1 pound fresh kielbasa or Polish sausage links
  • 1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

  • Soak beans according to package directions. Drain and rinse beans, discarding liquid.
  • In a Dutch oven, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the beans, ham hocks, water, chilies, bouillon, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
  • Meanwhile, in a large skillet, cook kielbasa until a thermometer reads 160°. Cut in half lengthwise; slice into 1/4-in. pieces. Add kielbasa and tomatoes to soup.
  • Remove ham hocks; cool slightly. Remove meat from bones; cut into cubes. Return to soup and heat through. Discard bay leaves.
Nutrition Facts
1 cup: 434 calories, 15g fat (5g saturated fat), 35mg cholesterol, 648mg sodium, 53g carbohydrate (14g sugars, 13g fiber), 24g protein.

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