Sunday, February 7, 2010

Black Bean Soup

A continuation of the budget budget budget series, the other budget food is soup! But that doesn't mean it has to be the same old same old, pea and hams and minestrones... or worse... canned! Try this one, it's like taco soup! And extremely good for you. The lime brings out a brightness of flavour in the soup that makes this suitable for summer as well as winter. It would actually, i believe, make a decent cold soup.


  • 1 cups dried black (turtle) beans, soaked overnight and drained
  • 2 cups vegetable stock
  • 1 large smoked ham hock
  • 1 tsp cumin
  • 1 tsp chilli powder
  • 5 cloves garlic
  • 5 cups water
  • 1 tsp salt
  • 1 tbsp golden syrup
  • 2 limes (plus one for garnish)
  • 1 bunch coriander
  • 4 large carrots
  • 2 spanish onions
  • 2 bay leaves
  • 2 tbsp olive oil
  • 1 red capsicum
  • Sour cream for serving.


Place the beans, ham hock water, 1/2 tsp salt and bay leaves in a large pot and bring to the boil
Reduce to a simmer, cover, and cook for 90 minutes, turning the ham hock occasionally
Remove the ham hock and set aside for later. Discard the bay leaves. Do not discard the bean liquor
Chop the carrots, garlic and onions finely
In a separate saucepan, heat the olive oil over medium heat.
Add the carrots and onions and saute for 15 minutes or until beginning to brown.
Add the cumin, garlic and chilli powder and saute for a further 3 minutes.
Add the stock and then transfer this liquid into the bean saucepan. 
Puree half of the soup and transfer back into the pot. 
Chop the capsicum finely and add to the soup.
Remove the ham from the ham hock, and chop up then add to the soup.
Add the juice of 2 of the limes. 
Serve with slices of lime, a dollop of sour cream and a handful of chopped coriander.

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