I love the whole Meatless Monday movement that has taken over the past few years. As a frugal family, any meal that we can put on the table that’s without meat will save us some serious dough. It’s also a big bonus if that meal is rocking in the taste department. This black bean soup has been a staple for us for about 5 years. When we need to stretch our grocery budget, I can make this soup and have enough for dinner, lunch for the rest of the week, and even another meal a few weeks later (if I freeze a quart of the soup). Pair this with some cornbread, easy yeast pan bread or even some quick biscuits. Total disclaimer: This meal is meatless, but it’s not vegetarian. You’ll see the shenanigans when you scroll down.
So, this is the reason why this meal isn’t vegetarian. Smoked turkey wings or legs are one of my favorite ways to add flavor to a dish that will be braised, or a soup that I want to have a hearty taste but no meat. In black bean soup, it adds a smokey flavor, and makes it seem like you’re eating a bowl of decadence. It also helps that smoked turkey parts are cheap. I like to get a pack of the wings, since you get more in each pack for less money.
Did I mention that this makes A LOT of soup? This soup recipe is very similar to Senate Bean Soup in that it’s one of those soups you make on a Sunday and invite all of your family and friends to stop by for a bowl or three. It’s a ton of soup. We use the 2 pound bag of black beans.
Thoroughly rinse your beans, discarding any rocks or deformed beans. Place the smoked turkey part and the beans in a large stock pot. Add 4 quarts of water and a bay leaf. Bring the water to a boil, then reduce the heat to a simmer and let it cook for 3 hours.
When the soup only has 15 minutes left of cooking time, chop a medium onion, and sauté in a small saucepan with a tablespoon of vegetable or canola oil. Once the onions are very lightly browned, place them in the soup pot and stir.
Remove 2 cups of the soup mixture, place in your blender, puree, and stir back into the stock pot. You can also use an immersion blender and blend the soup right in the soup pot for about 15 to 20 seconds. Add in salt and pepper, and even more to taste. Sometimes, we’ve even added some garlic powder after the soup has cooked. Feel free to add your favorite spice or died herb!
This soup has silky texture with the loveliness of little beans surprising you with each spoonful. I just can’t get enough of it, and I hope you feel the same way!
Black Bean Soup
2 pounds dried black beans
4 quarts of water
1 smoked turkey wing or leg
1 dried bay leaf
1 tablespoon vegetable or canola oil
1 medium onion, chopped
1 tablespoon salt, or more to taste
3 teaspoons black pepper, or more to taste
Thoroughly rinse beans, and discard any rocks or deformed beans.
Place the rinsed beans and smoked turkey part in a stockpot.
Add water and bay leaf to the stockpot. Bring the mixture to a boil, then let simmer for 3 hours.
Once the soup has cooked for 2 hours and 45 minutes, chop the medium onion and sauté in a small saucepan with the oil, until the onions are lightly browned.
Add sautéed onions to the stockpot and stir.
Take out 2 cups of the bean mixture, and puree in your blender. You can also place an immersion blender in the stockpot, and blend for about 15 to 20 seconds to get the same result.
Place the puree into the soup and stir well.
Add salt and pepper, and even more to taste.
Serve hot and enjoy!