Make Ahead

Pomegranate-Chipotle Black Bean Soup

December  3, 2012
0 Ratings
  • Serves six or more
Author Notes

While me and the rest of the world were googling pomegranate recipes, I came across one for a Pomegranate-Chipotle Glazed Black Bean Burger which sounded intriguing, minus the burger part. Coincidentally, I was planning on making black bean soup for dinner. And then this happened. Adapted from my favorite Black Bean Soup recipe in The Silver Palate Cookbook. Adjust the chipotle heat by using as little or as many peppers as you like. The soup thickens as it cools. When reheating, add a touch of water to thin it out, if desired. —mrslarkin

What You'll Need
  • 1/2 cup extra virgin olive oil
  • 1 celery rib, diced
  • 1 large yellow onion, diced
  • 1 medium carrot, diced
  • 4 garlic cloves, peeled and crushed
  • 1 pound dried black beans, soaked overnight
  • 3 quarts water
  • 1 large meaty smoked ham hock (mine was 3 lbs)
  • 1 - 3 chipotle peppers in adobo sauce, chopped
  • 2 - 3 teaspoons adobo sauce from the can of chipotle peppers
  • 3 tablespoons chopped flat-leaf parsley
  • 3 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1 large bay leaf
  • 1 1/2 teaspoons kosher salt
  • fresh cracked black pepper to taste
  • 1/2 cup pomegranate juice (or substitute 1/4 - 1/2 cup orange or lime juice)
  • 1 - 2 tablespoons dark or light brown sugar (I used 2 tablespoons)
  • cilantro, for garnish
  • sour cream or creme fraiche, for garnish
  • 3 tablespoons pomegranate arils, for garnish (optional)
  1. In a large soup pot, heat the oil and add the celery, carrot, onion and garlic. Cook over low heat until the vegetables begin to soften.
  2. Drain the beans. Add them to the pot with the ham hock and water, along with the chipotle peppers, sauce, 2 tablespoons of parsley, 2 teaspoons cumin, the oregano, bay leaf, salt and black pepper. Bring to a boil. Reduce heat and cook, uncovered, for a good long time, like a couple of hours. You may have to add a bit of water depending on how long your beans will take to soften, and how much liquid evaporates.
  3. If beans are still not done, cover pot with lid for a few minutes.
  4. Remove hock from soup, and set aside until slightly cooled. Pull off and shred the meat, and return the meat to the pot.
  5. Stir in the remaining parsley, cumin, pomegranate juice and sugar. Simmer for 20 more minutes. Taste for salt and seasonings.
  6. Serve with a spoonful of sour cream, a sprig of cilantro, and a scattering of pomegranate arils, if desired.

See what other Food52ers are saying.

  • QueenSashy
  • walrusgumbo
  • NakedBeet
  • creamtea
  • mrslarkin

11 Reviews

QueenSashy September 18, 2013
o wow, I must must try this
walrusgumbo December 12, 2012
great flavor combo... my ham hock was super salty though so i would add no additional salt. served this with cornbread and all the garnishes (plain greek yogurt, pom. arils and more parsley)
mrslarkin December 13, 2012
so glad you liked it, walrusgumbo. good point on the salt! thanks for letting me know.
QueenSashy December 5, 2012
Love the ham hock pomegranate combination.
mrslarkin December 6, 2012
Thanks QueenSashy!
NakedBeet December 5, 2012
yes, yes yes! I think I've made this chili recipe from Silver Palate before (love their books!) and I like your riff with this.
mrslarkin December 5, 2012
thanks NB! All their recipes are easy and delicious. Will check out the chili recipe.
ConstantVessel December 4, 2012
This looks delicious and I love that the flavours a different then the ones we often associate pomegranates with. Can't wait to try it!
mrslarkin December 4, 2012
Thank you CV!
creamtea December 4, 2012
mmmmm....this looks delicious. I may try it, minus the ham hock, and with a little orange juice thrown in as per Molly Katzen's black bean soup.
mrslarkin December 4, 2012
thanks creamtea. yea, oj would be delicious!