Black Bean Soup

I got this recipe from Horsefeathers in North Conway, NH. The recipe calls for 3 gallons and of chicken stock and 7 pounds of black beans, lol, so I typically cut it down and make a third of the recipe. It still is a lot of soup, but I freeze what we don’t eat.

The recipe does not give measurements for the spices, so you need to rely on your tastebuds, which IMO is almost better.

Ingredients for Full RecipeIngredients for 1/3 Recipe
7 pounds black beans
1 head of celery, cleaned and diced
3 large onions, peeled and diced
6 carrots, peeled and diced
¾ pound ham
3 gallons of chicken stock
cumin, chili powder and salt & pepper to taste

serve with sour cream & salsa
cilantro for garnish (not on their recipe)
~2.3 pounds black beans
head of celery, cleaned and diced
1 large onion, peeled and diced
2 carrots, peeled and diced
¼ pound ham
1 gallon of chicken stock
cumin, chili powder and salt & pepper to taste

serve with sour cream & salsa
cilantro for garnish (not on their recipe)
Instructions

In a large stock pot, add beans, celery, onion, carrots and ham with the chicken stock. Bring to a boil and simmer until beans are very soft. Season with cumin, chili powder, salt and pepper. Puree in a food processor. I only have a hand held blender and it may take a bit longer to puree, but it works.

Sadly Horsefeathers doesn’t give measurements for the spices, so you need to add, taste, repeat – until the soup tastes good to you. It’s been a few years since I’ve made this; we’ve been trying to eat mostly Keto and unfortunately beans are out. As I look at my measuring spoons, I’d suggest starting with adding a tablespoon of cumin and a table spoon of chili powder (I know you’ll need more), and then add ½ teaspoon each of salt and pepper (you’ll probably need more). As you get close to the right salt/pepper amounts you might want to stop measuring and just add dashes at a time. You’ll end up adding more cumin than chili powder, if you’re like me and love cumin.

Serve in a bowl with one tablespoon of salsa and one tablespoon of sour cream. I like to garnish with fresh cilantro.

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