Black Bean Soup

Ingredients

• 0.5 teaspoon balsamic vinegar 
• 2  bay leaves 
• 1 pound black beans picked over rinsed drained
• 1  carrots diced
• 0.3 cup cooking sherry dark dry
• 1 head garlic halved
• 2 teaspoons kosher salt 
• 2 tablespoons olive oil extra-virgin
• 1 medium onion diced
• 2 teaspoons oregano dried
• 8 servings pepper freshly ground
• 2  ham hocks smoked (substitute ham or bacon)
• 9 cups water 

Equipment

• bowl
• sauce pan
• pot
• blender
• immersion blender

Directions

1. Put the beans in a large saucepan and cover with cold water by 2-inches. Bring to a boil and cook for 5 minutes.
2. Remove from the heat, cover, and set aside for 1 hour.
3. Drain, and reserve the beans.
4. In a large soup pot heat the oil over medium to medium-high heat.
5. Add the onions and carrots, and cook until lightly brown, about 10 minutes. Stick the cloves in the halves of the garlic.
6. Add to the pot with the bay leaves, oregano, the beans and hocks.
7. Add the water and bring to a full rolling boil. Season with 2 teaspoons salt. Adjust the heat to maintain a simmer, cook until beans and meat are tender, about 1 1/2 hours.
8. Pull the pot off the heat and cool slightly.
9. Remove the hocks from the soup, set aside to cool.
10. Remove the meat from the hocks, discarding the bones, fat and skin.
11. Cut the meat into small cubes and reserve. Puree the soup, with an immersion blender or in batches in a blender until smooth.
12. Additional water can be added to desired consistency.
13. Add the sherry and vinegar and combine well. Return the soup to medium heat and simmer with the reserved meat. Season with additional salt and pepper, to taste. To serve, divide the soup among warmed bowls, and top with one or more of the garnishes, if desired.