This soup is immensely popular around here. Sometimes it is referred to as Black Turtle Soup. I have tweaked two different recipes and kind of merged them into this soup pot of fabulousness.  One recipe was from a sweet little lady at church, while the other came from the fugal gourmet. After three or four combinations I finally landed in this pot of soup, that warms you from the inside out.


1 lb Black Beans or 6- 15oz Cans of Black Beans
1 lb Thick sliced Bacon, chopped into 1/4″ pieces
1 large Yellow Onion, finely chopped
2 ribs Celery, chopped
3 cloves Garlic, minced
1 49 oz can Chicken Broth
2 Bay Leaves
1 Ham Hock
1 tsp Cumin
1 tsp Tabasco
1/2 tsp Chili Powder
1/4 tsp Pepper
1/4 tsp Basil
1/4 tsp Thyme
1 Tbls Red Wine Vinegar


Soak black beans in one gallon of water overnight.  Rinse, then simmer in 1 gal water for 5 hours.  Drain. if you would rather us cans(I do),  open 6 – 15oz cans of Black Beans. Don’t judge! I am busy and sometimes forget about potluck till Saturday night or Sunday morning. In a large Dutch oven, cook bacon over med heat until well browned.  Drain, reserving 3 Tbls  of drippings. I pour the rest over dog food(Harley loves it.)

Where’s the BACON!


Saute Celery in drippings for 3 mins, then add onions and saute until onions are soft and clear.  Add bacon, beans and remaining  ingredients to pot.  Simmer for 1 hour.  Discard Ham Hock and Bay leaves.  Remove 1 cup of beans from soup, smash with a fork, and stir back in to thicken.  Cook 10 mins more, then serve.


5 Comments Add yours

  1. koolaidmoms says:


    Liked by 1 person

  2. Love the topping. Very unique!

    Liked by 1 person

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