At Last! Black Bean Soup Recipe

Finally, my go-to recipe for black-bean soup

Have you ever looked and looked for the perfect way to make a certain something? At Last! Black Bean Soup became my 'only' black bean soup recipe more than 20 years ago. It'll warm you from the inside out as the days shorten and the temperatures cool.

In my years masquerading as a Texan, I looked and looked for a great black bean soup to make at home. After several uninspiring batches, at last! I came upon this, one worth making and adapting again and again.

The original recipe came from Laurie Colwin, the food and fiction writer who died too young in 1992. Her cookbooks remain in print and contain simple home cooking at its finest. Check your library for copies of Home Cooking: A Writer in the Kitchen and More Home Cooking: A Writer Returns to the Kitchen. Reading, you too may feel as if you’ve lost a friend.

Serve At Last! Black Bean Soup topped with chopped green onions and a small dollop of sour cream or shredded cheddar cheese.

ALANNA's TIPS For an extra kick, include a finely minced jalapeño pepper when adding the vegetables; be sure to wash your hands thoroughly after dicing for pepper oil can cause great pain if accidentally rubbed on your eyes or lips.

To avoid the gas that beans can cause, try a few drops of Beano, easily available in grocery stores. While I’ve not tried these, other gas-reduction methods include adding a teaspoon of fennel seed or 2 tablespoons vinegar before cooking beans, broccoli, cauliflower and other foods many find troublesome.

The first time you make this, stay nearby until you identify the proper setting for your stove or slow cooker to maintain a slow simmer.

Don’t skip the lime juice – it provides a measure of brightness not to be missed.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.

Do you have a recipe you looked for a long time? Share it via recipes@kitchen-parade.com.

If you like this Kitchen Parade recipe, consider a free e-mail subscription. Once or twice a week when a new recipe is published, you'll be notified via e-mail.

AT LAST! BLACK BEAN SOUP RECIPE

Hands-on time: 20 minutes
Total preparation time: 7 – 9 hours
Makes 12 cups

2 cups dried black beans
2 cups cold water

24 ounces (3 cups) vegetable (or other) broth
28 ounces canned diced tomatoes
15 ounces canned or frozen corn
1 cup water
2 cloves garlic, minced
1 large onion, chopped
3 potatoes, unpeeled and chopped
1 jalapeño pepper, minced (optional)
1 ham hock (optional)

Juice from 1 lime (don't skip the lime!)
Salt and pepper to taste

Place beans in colander. Sift through with fingers, discarding shriveled beans and foreign objects. Wash thoroughly and sift through again. Place beans and cold water in a four-quart (or larger) dutch oven or slow cooker and soak for one hour.

Add remaining ingredients (except lime juice and seasoning) and stir. Cover and bring to a boil, then reduce heat to maintain a slow simmer. Cook 5 – 7 hours or until beans are soft and fully cooked. While cooking, stir occasionally, adjusting heat and adding liquid as needed.

Remove ham hock; if meaty, shred meat and set aside, discarding fat. (Optional though recommended step: purée about 2 cups of cooked mixture in a blender or food processor, then add back to soup.) Add meat, lime juice, salt and pepper and serve. Reheats well though may need additional liquid.

NUTRITION ESTIMATE (How many calories and Weight Watchers points in Black Bean Soup?) Per Cup: 166 Calories; 9g Protein; 1g Tot Fat; 0g Sat Fat; 34g Carb; 9g Fiber; 101mg Sodium; 0mg Cholesterol; Weight Watchers 3 points