|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 16g||56%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Garnish the soup with chopped hard-cooked eggs and lemon slices, or simply spoon a dollop of sour cream on the soup and sprinkle with parsley.
- 1 pound black beans (soaked overnight, drained)
- 1 cup onion (chopped)
- 2 cloves garlic (minced)
- 3 tablespoons butter
- 1 meaty ham bone (cracked)
- 1 stalk celery (chopped)
- 1 bay leaf
- 1/3 cup sherry or dry white wine
- salt and pepper, to taste
- Garnish: 2 hard-cooked eggs (chopped)
- Garnish: fresh chopped parsley or cilantro
- Optional: lemon slices
- Optional: sour cream
Put drained black beans in a stockpot; cover with water, bring to a boil, reduce to a simmer, and cook until just tender. Transfer to the slow cooker insert.
Saute onions and garlic in butter until transparent; combine with beans, ham bone, celery, bay leaf, and 8 cups of water in the slow cooker.
Cook on high, covered for 1 hour, then turn to LOW and cook for 7 to 9 hours longer. Remove ham bone and bay leaf. Puree soup and return to pot, or mash to thicken. Add sherry and salt and pepper; heat through.
Serve in soup bowls garnished with chopped hard-boiled eggs, cilantro or parsley, and lemon slices, or top with a dollop of sour cream and sprinkle with cilantro or parsley.