Black Bean Soup Recipe

Mexican Black Bean Soup
submitted by sumit at


DishMain Ingredient


 Dried black beans1 Pound, sorted of debris
 Regular strength chicken broth10 Cup (160 tbs)
 Ham hocks1 Pound, cracked
 Celery stalks2 , chopped
 Garlic2 Clove (10 gm), minced / pressed
 Onions2 Large, chopped
 Pepper1⁄2 Teaspoon
 Ground allspice1⁄4 Teaspoon
 Tomato sauce8 Ounce (1 Can)
 Dry red wine1⁄2 Cup (8 tbs)
 Lemon juice3 Tablespoon
 Lemon1 , thinly sliced
 Sour cream2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4324 Calories from Fat 1730

% Daily Value*

Total Fat 195 g299.7%

Saturated Fat 83 g415.1%

Trans Fat 0 g

Cholesterol 459.2 mg

Sodium 7034 mg293.1%

Total Carbohydrates 439 g146.3%

Dietary Fiber 87.7 g350.8%

Sugars 82.6 g

Protein 198 g396.7%

Vitamin A 85.2% Vitamin C 252.5%

Calcium 134.6% Iron 154.1%

*Based on a 2000 Calorie diet


Rinse beans and place in a large bowl.
Cover with cold water and soak at room temperature for at least 12hours.
In a 5-quart pan, combine beans, broth, ham, celery, garlic, onions, pepper, and allspice.
Bring to a boil over high heat; reduce heat, cover, and simmer until beans mash easily (about 2 hours).
Remove ham and set aside.
Stir tomato sauce and wine into soup.
In a blender or food processor, whirl soup, a portion at a time, until smooth.
Return to pan.
Discard skin and bones from ham hocks and dice meat; add to soup.
Reheat to a gentle boil.
Garnish individual servings with lemon slices and offer with sour cream.