Black Bean Soup with Rice and Sherry
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Ingredients16 h servings 436 cals
Original recipe yields 6 servings
- Place beans in a large bowl and cover with several inches of water. Let soak 8 hours or overnight.
- 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.
- 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.
- 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.
- Ladle soup into six bowls. Top with cooked rice, a spoonful of sherry and a sprinkling of red onion.
Per Serving: 436 calories; 9.3 g fat; 66 g carbohydrates; 19.8 g protein; 26 mg cholesterol; 682 mg sodium. Full nutrition
ReviewsRead all reviews 3
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.