Smokey Black Bean Soup

Ingredients

• 4 cans black beans, rinsed (Ain't nobody got time to soak beans)
• 1 lb smoked ham hock or shank
• 2 bay leaves
• 5 cups water
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 4 Tbsp olive oil
• 1 large yellow onion, chopped fine
• 1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
• 1/2 carrot, chopped fine
• 1 celery rib, chopped fine
• 1/2 teaspoon salt
• 4 medium garlic cloves, minced
• 1 Tbsp ground cumin
• 1 teaspoon chili powder - (This would almost certainly be better with a little cayenne, too, because I loves me some heat, but that's to your discretion)
• 6 cups chicken stock
• 1 Tbsp molasses
• 1 red bell pepper, roughly chopped
• 3 to 4 Tbsp lime juice (can substitute lemon juice)
• Salt

Garnish:

• Chopped fresh cilantro
• Sour cream
• Avocado, peeled and chopped

Method

1. *I just threw it all in a crockpot and skipped the blender last time and it was great! Do what you want!  This soup doesn't own you!  (Don't forget to get the meat off the ham hock)

or

1. Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. 
2. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
3. Add the beans, ham hock, bay leaves, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
4. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
5. Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) 
6. Add back the ham pieces to the soup. 
7. Add 3 Tbsp of lime juice. 
8. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Serve with garnishes. Makes 8 cups. Serves 6.

---

Original recipe: Simply Recipes

Posted by Jasmine