Black Bean Soup

Name: Black Bean Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 6 cloves garlic, roughly chopped; ¼ cup tablespoons olive oil; 1 large Spanish onion, diced; 1 green bell pepper, seeded and diced; 1 stalk celery, diced; 2 teaspoons dried oregano; 1 tablespoon distilled white vinegar; 3 sprigs fresh parsley or cilantro; 3 sprigs fresh parsley or cilantro; 2 quarts Depression Ham Stock; 1 (16-ounce) package dried black beans, soaked, drained, and rinsed, or 4 (15-ounce) cans black beans; 1 (16-ounce) package dried black beans, soaked, drained, and rinsed, or 4 (15-ounce) cans black beans; 2 teaspoons Goya Adobo seasoning; Salt and black pepper, to taste; Salt and black pepper, to taste; Chopped scallions, for garnish; Shredded meat from pork or ham bones, for garnish; Shredded meat from pork or ham bones, for garnish

Preparation info

Makes
10 servings

Difficulty
Easy
Ready in
1 hr 50

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

Every time I make a dish with black beans in it, I’m reminded of my Puerto Rican grandfather. He was about 5’4”, but in the kitchen he was a giant in my eyes. Everything he made tasted great and smelled even better. I love to prepare food that takes me back to those days when he was around. Sometimes that’s what cooking is all about.

Ingredients

6 cloves garlic, roughly chopped
¼ cup tablespoons olive oil

Americas
United States
Soup
Gluten-free
Low fat
Low calorie

Method

When I make this in the firehouse, I like to cook the ham stock and soak the beans the night before. Once the stock is finished, I pick the meat off the pork bones and reserve it for garnishing the soup.

In a large pot over medium-high heat, heat the oil. Add the garlic and sauté until it’s slightly golden brown. Add the onion, stir, and sauté for 2 minutes, then add the green bell pepp