This is a recipe from my upcoming cookbook Comfort Food Cooking from the Heart and wanted to share it. I really love black beans and black bean soup is a real treat. I learned how versatile and flavorful black beans are from Victor, well actually Victor’s mother who was Cuban born. I enjoy this soup especially in the summer when fresh cilantro and limes are available as they are key to the great flavor of this soup 

Black Beans Soup

Black Bean Soup

Yield 6-8 servings

Ingredients

1 pound organic black beans

1 large organic sweet onion, chopped

2 organic carrots, peeled, and diced

2 organic celery stalks, diced

3 cloves organic garlic, chopped

1 large organic ham hock

1 tablespoon organic butter

1 bay leaf

2 teaspoon organic cumin

1 tablespoon fresh organic cilantro, chopped + some for garnish

Juice from 1 freshly squeezed organic lime + organic lime wedges for garnish

4 cups organic chicken stock

4 cups water

1/2  cup organic sour cream for garnish

Preparation

Wash beans, place in bowl of water so the beans are covered by 3 inches of water and soak at least 8 hours overnight is better.

Heat a 6-8 quart stock pot to medium high heat. Melt butter and add onions, carrots, celery, and garlic to the pot and saute for 2 minutes. Then add the rest of the ingredients to the pot and bring to a boil.

Once the beans are boiling reduce heat to a slow rolling boil and cook the soup for one hour until beans are tender, skim foam as needed. Adjust salt and pepper to taste and remove from heat and serve. Garnish with a dollop of sour cream, fresh chopped cilantro, and a lime wedge to squeeze on the soup. Enjoy!