Black Bean Soup Recipe
Author: Two Purple Couches
Prep time: 10 mins
Cook time: 4 hours
Total time: 4 hours 10 mins
This flavorful soup makes a great meal anytime of the year, but especially on cold, wintry days.
  • 2 cups dry black beans
  • 8 cups cold water
  • ¼ cup olive oil
  • 3 medium onions, chopped
  • 1 clove garlic, chopped
  • 2 carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 1 ham hock, pork butt or 8oz diced ham
  • 2 tbsp parsley
  • 2 bay leaves
  • 1 tbsp cumin
  • ½ tsp salt
  • ½ tsp pepper
  • ⅔ cup cooking sherry
  1. Soak beans overnight—water just to cover.
  2. Drain, then add beans and 8 cups of cold water to a soup pot and cook on low heat until soft, about 1 hour.
  3. In a skillet, saute onions and garlic in oil. Add carrots, celery and parsley and saute for 3 minutes.
  4. Add to soup along with the rest of the ingredients, except for the cooking sherry.
  5. Cook on low for 3 hours. Add water if necessary.
  6. Remove ham hock from pot and cut into small pieces. Return ham to pot with sherry and cook until heated through.
  7. Serve with toppings like shredded cheddar cheese, sour cream, chopped onions, chopped cilantro and sliced avocado.
Recipe by two purple couches at