Black Bean Soup Recipe

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Ingredients:

Serving

2 cups dried black beans, rinsed and picked over
4 oz ham steaks , trimmed of rind
2 dried bay leaves
5 cups water
1/8 tsp baking soda
1 tsp salt
3 tbsp olive oil
3 cups onions, chopped fine (2 large onions)
1 large carrot, chopped (about 1/2 cup)
3 medium celery ribs, chopped (about 1 cup)
1/2 tsp table salt
5 -6 medium garlic cloves, minced
1 tbsp chipotle pepper, seeded and minced
2 tbsp adobo sauce (from chipotle chili can)
1 1/2 tbsp ground cumin
6 cups low sodium chicken broth
2 tbsp cornstarch
2 tbsp water
2 tbsp lime juice (1-2 limes)
2 limes , for lime
1 bunch minced fresh cilantro
1 medium red onion, finely diced
diced avocado
sour cream

Directions:

For the Beans:.
Place bean, ham, bay leaves, water and baking soda in large saucepan with tight-fitting lid.
Bring to boil over medium-high heat; using large spoon, skim scum as it rises to surface.
Stir in salt, reduce heat to low, cover, and simmer briskly until beans are tender, 1 1/2 to 2 1/2 hours (if necessary, add additional cup of water and continue simmering until beans are tender); do not drain beans.
Discard bay leaves.
Remove ham steak (which has taken on a weird black bean color), cut into 1/4 inch cubes and set aside.
For the Soup:.
Heat oil in 8 quart dutch oven over medium heat until shimmering but not smoking; add onions, carrot, celery and salt and cook, stirring occasionally, until vegetables are soft and lightly browned, 12-15 minutes.
Reduce heat to medium-low and add garlic and cumin; cook, stirring constantly, until fragrant, about 3 minutes.
Stir in beans, beans cooking liquid, chipotle chili, adobo sauce and chicken broth.
Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, to blend flavors, about 30 minutes.
To finish the soup: Ladle 1 1/2 cups beans and 2 cups liquid into food processor or blender; process until smooth, and return to pot.
Stir together cornstarch and water in small bowl until combined, then gradually stir about half of the cornstarch mixture into the soup; bring to boil over medium heat, stirring occasionally, to fully thicken.
If soup is still thinner than desired once boiling, stir remaining cornstarch mixture to recombine and gradually stir mixture into soup, return to boil to fully thicken.
Remove from heat and stir in lime juice and reserved ham.
Ladle into bowls and pass garnishes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	311.03 Kcal (1302 kJ)
Calories from fat	77.46 Kcal
		% Daily Value*
Total Fat	8.61g	13%
Cholesterol	7.15mg	2%
Sodium	752.98mg	31%
Potassium	1105.14mg	24%
Total Carbs	43.6g	15%
Sugars	4.25g	17%
Dietary Fiber	10.24g	41%
Protein	18.57g	37%
Vitamin C	15.8mg	26%
Vitamin A	0.2mg	7%
Iron	3.6mg	20%
Calcium	123.8mg	12%

Amount Per 100 g
Calories	61.65 Kcal (258 kJ)
Calories from fat	15.36 Kcal
		% Daily Value*
Total Fat	1.71g	13%
Cholesterol	1.42mg	2%
Sodium	149.26mg	31%
Potassium	219.07mg	24%
Total Carbs	8.64g	15%
Sugars	0.84g	17%
Dietary Fiber	2.03g	41%
Protein	3.68g	37%
Vitamin C	3.1mg	26%
Iron	0.7mg	20%
Calcium	24.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.1

Points
8

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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