Mexican Black Bean Soup
This soup is easy but takes quite a while. It freezes beautifully, so make a lot.
Serves: 8Hands-on: 10 minutesTotal: 11 hours 20 minutesDifficulty: Easy
- 1 lb. ham hocks, split
- 1 lb. black beans, soaked in fresh water overnight
- 2 cups beef broth
- Juice of 1 large lime
- 2 medium red bell peppers, cored, seeded, and chopped
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- ¼ tsp. salt
- ⅛ tsp. freshly ground black pepper
- ½ cup chopped cilantro
- 2 cups sour cream
- Cover the ham hocks with cold water, bring to a boil, cover, and lower heat to simmer. Simmer for 6 hours.
- Remove the meat from the pot and reserve the cooking liquid. Remove the meat from the bones, discard the skin and bones, and chop the meat. Add the beans to the cooking liquid from the ham.
- Stir beef broth, lime juice, bell peppers, spices, salt, and pepper into the pot with the beans and cooking liquid. Add enough water to make 3½ quarts. Cover and simmer for 5 hours.
- Stir in cilantro. Return the meat to the pot and simmer for 10 minutes.
- Top each bowl of soup with sour cream.