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mertzie's smoky black bean soup

(1 rating)
Mertzie avatar
Recipe by
Michelle Koletar/Mertz
@Mertzie
Harrisburg, PA

I got the most beautiful ham hock from my cousin's butcher shop & wanted to make a soup with it. I decided on black bean soup, and this came out just amazingly delicious! I didn't measure anything, so use your own judgment/preferences. NOTE: Last time I made this, I added rough chopped cabbage, too. And, I used fresh tomatoes and some V8 juice in place of the canned tomatoes. YUMMERS!!!!!

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 4 Hr

Ingredients For mertzie's smoky black bean soup

  • 1
    smoked ham hock
  • 1
    64 oz. container chicken broth
  • 1
    container, knorr's chicken stock
  • 5
    cups water
  • 1/2
    onion, peeled, but not diced
  • 2
    celery stalks, whole
  • 1
    bay leaf
  • 2
    large cans, black beans, drained somewhat
  • 1
    14 oz. can diced tomatoes, drained somewhat
  • pinch of saffron
  • 2
    tbs cumin
  • 1
    tbs curry
  • 1
    clove, minced garlic
  • 1
    tsp cajun seasoning
  • 1-2
    tbs cilantro
  • ground black pepper
  • italian flat leaf parsley (for garnish)

How To Make mertzie's smoky black bean soup

  • 1
    Cook the ham hock in the chicken broth, stock, water, onion, celery, bay leaf & saffron threads in Dutch Oven. I cooked about 3 hours the night before & then refrigerated until the next day. Remove the onion & celery.
  • 2
    Skim any fat from the top of the soup & return to stove. Take out the ham hock & bigger ham pieces that may have cooked up. I added about half of the ham back in, & saved the rest for another dish.
  • 3
    Add curry, garlic, cumin, cajun seasoning, & pepper. Heat through. Add the black beans & tomatoes. Continue to simmer until the flavors are blended, about another hour.
  • 4
    Garnish w/ parsley & a dollop of sour cream. Enjoy!
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