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Black Bean Soup
Ingredients
2 onions, chopped
2 cloves garlic, minced
3 tablespoons butter
1 pound black beans, soaked overnight, drained
1 ham bone, cracked
1 stalk celery, chopped
1 bay leaf
½ cup sherry, or dry white wine
Salt and pepper, to taste
Method
Sauté onions and garlic in butter until transparent. Combine with beans, ham bone, celery, bay leaf and 2 quarts water. Cook on high, covered for 2 hours, then on low for 8 to 10 hours. Remove ham bone and bay leaf. Puree soup and return to pot. Add sherry, salt and pepper and heat through. Serve in soup bowls garnished with chopped hard-boiled eggs, parsley, and lemon slices.
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