|Nutrition Facts (per serving)|
|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.|
This classic black bean soup recipe is easy to cook in the slow cooker. The black beans are soaked overnight, so plan to begin the night before you plan to cook.
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 (to taste)
- Freshly ground black pepper (to taste)
- Garnish: 2 hard-cooked eggs (chopped)
- Garnish: fresh chopped parsley or cilantro
- Optional: lemon slices
- Optional: sour cream
Steps to Make It
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.