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Black Bean Soup




Source of Recipe


Friends


Recipe Introduction


This soup has been a long time menu item at the St. Louis Club, a private dining club at 7701 Forsyth Boulevard.
The club serves the soup with a garnish of red onions soaked in red wine vinegar served on the side.
The person that requested this recipe said, "I don't like beans generally, but I almost licked the bowl."




List of Ingredients




1 lb. black beans
3 T. unsalted butter
1 large onion, finely chopped
1 carrot, finely chopped
6 c. chicken stock
1 1/2 t. chicken-flavored soup base (see note)
1 smoked ham hock
3/4 c. diced ham
1 t. ground cumin
Salt
Ground black pepper


Recipe



Soak beans in cold water overnight, filling pot with water to about 3 inches above beans. Drain beans; set aside. To sweat vegetables: Melt butter in a heavy stockpot. Add onion and carrots. Place a sheet of aluminum foil or parchment paper over vegetables, then cover pot with lid. Cook over medium heat until vegetables are soft, about 5 to 8 minutes. Do not brown. Discard foil or parchment. Stir in chicken stock and chicken base. Add ham hock. Cook until ham hock is tender, about 30 minutes. Add beans; cook until tender, about 30 to 45 minutes more. Remove ham hock. When cool enough to handle, remove meat from bone, dice and add to beans. Stir in diced ham and ground cumin. If soup is too thin, crush some beans in the pot or remove some beans and puree, adding them back to the soup. If soup is too thick, add more chicken stock. Season with salt and pepper to taste.