Black Bean Soup

Black Bean Soup
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Soup
Cuisine American
Servings 20

Ingredients
  

  • 1 lb. bag of dried black beans
  • 2 pc. Onions, one halved and one finely diced.
  • 4 pc. carrots diced
  • 3-4 cloves garlic, minced
  • 1 pc. pablano pepper seeded and diced or any spicy pepper you like (optional)
  • 2 1/2 quarts chicken stock
  • 2 cups ham diced
  • 2 tsp. ground cumin
  • 3 tsp. kosher salt (adjust to taste)
  • 1 1/2 tsp. fresh ground black pepper
  • 1/2 tsp. pepper (optional)
  • 2 tsp. Mexican Oregano

Instructions
 

  • *Sort, and wash beans. Soak overnight in bowl with enough water to cover by 3 in.
  • *Drain, rinse and put in a pot, cover with cold water by 3 in. Add the onion cut in half. Bring to a boil, reduce heat, simmer for 30 min.
  • *Prepare jars for canning
  • *In another pot combine chicken stock, spices and vegetables. Allow to simmer for 5 minutes until heated thru.
  • *Strain beans, discard liquid and onion. Strain stock, reserve vegetable and stock.
  • * In a hot pint jar fill ¼ full of beans, add ¼ cup vegetables and ham add stock leaving 1 inch headspace. Remove air bubbles adjust level to 1 inch, wipe rim and add hot lid.
  • Pressure can pints for 75 minutes, quarts for 90 min. at 10 lbs. or on 11 on dial gauge.
  • Makes about 6-7 pints or 3-4 quarts.
Keyword Black Bean Soup