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Black Bean Soup with Rice and Sherry

  • Prep

    8 h
  • Cook

    8 h
  • Ready In

    16 h
SABAKA

SABAKA

Takes a very long time -- but it's worth it.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 436 kcal
  • 22%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 66g
  • 21%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
  2. Drain and rinse beans and place in a large pot over medium heat with beef broth, chicken broth, ham hock, onion, carrot, parsley, garlic and thyme. Bring to a boil, then reduce heat, cover and simmer 6 to 8 hours.
  3. Strain soup into a large saucepan, reserving bean mixture. Remove ham hock and discard. Puree bean mixture in a blender or food processor until smooth. Stir into reserved broth. Cook over low heat 2 hours. Season with salt and pepper.
  4. In the last 20 minutes of cooking, bring 2 1/2 cups of water to a boil in a medium saucepan. Stir in rice. Reduce heat, cover and cook 20 minutes.
  5. Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.
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Reviews

TWIRLACURL
16

TWIRLACURL

12/21/2008

This is the BEST Black Bean Soup I have ever had! If it was like eating gruel your beans were probably not thoroughly cooked. Excellent recipe and thanks for sharing.

DECEMBER
12

DECEMBER

12/9/2004

Excellent! I've tried many bean soup recipes but this is the best!

the mortician's wife
8

the mortician's wife

7/25/2005

Felt like I was eating gruel.

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