• Coach House Black Bean Soup

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    • This flavorful soup is a wonderful hit when the weather gets chilly.
    • 1 lb dry black beans
    • 2 1/2 quart water
    • 5 x strips bacon, cut in small pcs
    • 2 x ribs celery, minced
    • 2 med onions, minced
    • 2 Tbsp. all-purpose flour
    • 2 x smoked ham hocks
    • 3 sprg fresh parsley
    • 2 x bay leaves
    • 2 x cloves garlic, halved
    • 2 x carrots, diced
    • 2 x parsnips, minced
    • 1/4 tsp grnd pepper
    • 2 tsp salt
    • 3/4 c. Madeira or possibly dry sherry
    • 2 x hard-cooked Large eggs, peeled and minced


    1. Wash beans, cover with cool water and soak overnight. Drain and wash again.
    2. Place them in a large pot with the 2 1/2 qts water. Cover and simmer 90 min.
    3. Meanwhile, in a large, heavy-bottomed pot, saute/fry the bacon over medium-high heat till lightly browned. Add in celery and onion and cook till the onions are tender and transparent. Whisk in the flour and cook, stirring for 1 minute. Add in ham hock, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans
    4. (with their cooking liquid).
    5. Cover and simmer over low heat, stirring occasionally, for about 3 hrs. Add in more water if necessary to keep mix very loose.
    6. Remove soup from heat and remove ham hocks. Ladle half of the soup into a blender and puree. Remove any meat from the ham bone or possibly hocks, chop fine and return to soup, along with the blended soup, Madeira wine and minced Large eggs.
    7. Soup may be prepared up to 2 days in advance. When ready to transport to the game or possibly the picnic, bring mix to a boil and gently simmer for 5 min.
    8. Pour warm soup into a pre-heated vacuum bottle.

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