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Recipe Name: Black Bean "cassoulet" Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 16

2 Pound(s) Dried black, turtle beans
1 1/4 Cup(s) Best-quality olive oil
3 Cup(s) Diced yellow onions
12 Cloves garlic, crushed
1 Very meaty ham bone or 2
Smoked ham hocks
8 Quart(s) Water
3 1/2 Tablespoon(s) Ground cumin
2 Tablespoon(s) Dried oregano
3 Bay leaves
1 Tablespoon(s) Coarse, kosher salt
1 Tablespoon(s) Freshly ground black pepper
1 Pinch(s) Cayenne pepper
8 Tablespoon(s) Chopped fresh Italian
1 3/4 To 2 pounds fresh garlic
6 Sweet Italian sausage links
cut into 1-inch pieces
6 Hot Italian sausage links
1 Pound(s) Bratwurst, cut into 1-inch
3 Medium-size sweet red
peppers cored seeded
1/4 Cup(s) Dry Sherry
3 Tablespoon(s) Dark brown sugar
2 Tablespoon(s) Fresh lemon juice
From The Silver Palate Good Times Cookbook. " Our black bean soup is a
Silver Palate staple. In this recipe we've dressed it up with lots of
hot and garlicky sausages, sweet red peppers, a bit of brown sugar,
and unusual spices. This makes a meal when served with a crisp, tart
green salad." Sour cream Soak the black beans in water to cover
overnight. Heat 1 cup of the oil in a large heavy stock pot over low
heat. Add the onions and garlic and saute until the onions are limp,
about 10 minutes. Drain and rinse the beans and add to the stock pot.
Add the ham bone and 6 quarts of the water. Stir in the cumin,
oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the
parsely. Heat to boiling. Reduce heat to medium and cook uncovered at
a slow rolling boil for 2 hours, skimming foam from the top and
stirring occasionally to prevent sticking. Place the garlic sausage in
a medium-size saucepan and add the remaining 2 quarts water. Heat to
boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove
casings and cut into 1/2-inch slices. Heat the remaining 1/4 cup oil
in a large heavy skillet over medium heat. Add the Italian sausages
and saute until browned. Remove the sausages with a slotted spoon. In
the same skillet, saute the bratwurst until browned. Remove with a
slotted spoon. After 2 hours of cooking, process 2 cups of the beans
in a food processor fitted with a steel blade until smooth and return
to the pot. Continue to cook for 30 minutes. Add all the sausages and
the red peppers and cook for another 30 minutes. Remove the ham bone
from the soup, shred the meat and return to the pot. Stir in the
sherry, sugar, and lemon juice. Cook over medium heat until the beans
are very soft and the soup is thick, 30 to 45 minutes. Stir in the
remaining 5 tablespoons chopped parsley. Taste and adjust seasonings.
Ladle the soup into soup bowls and dollop each serving with sour
cream. Makes 16 portions. Posted by Kyosho Connick. Courtesy of Fred
Peters. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 646
Calories From Fat: 390
Total Fat: 43.8g
Cholesterol: 156.9mg
Sodium: 1898.2mg
Potassium: 431.8mg
Carbohydrates: 29.5g
Fiber: 5.6g
Sugar: 6g
Protein: 34.9g

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