Savory Madeira-Infused Black Bean & Parsnip Soup
Dive into a bowl of this indulgent Madeira-Infused Black Bean & Parsnip Soup, a timeless recipe inspired by Colorado’s culinary treasures. Creating the perfect balance of rich flavors and comforting aromas, this soup combines the earthiness of black beans with the subtle sweetness of parsnips, all harmonized by the distinctive depth of Madeira wine. Ideal for gatherings or cozy family dinners, every spoonful delivers heartwarming satisfaction. The addition of crispy bacon and savory ham hocks creates a hearty, soul-soothing dish that's reminiscent of home. Garnished with chopped hard-boiled eggs and fresh parsley, this soup is bound to become a cherished favorite in your culinary repertoire.
N/A
Servings
225
Calories
19
Ingredients
Ingredients
black beans
1 lb (soaked overnight, rinsed well)
water
2.5 quarts (fresh, for cooking)
bacon
6 slices (cut into small pieces)
celery
2 stalks (chopped)
flour
2 tablespoons (for thickening)
onions
2 medium (chopped)
smoked ham hocks
2 (split)
beef bones
2 lbs (for flavor)
parsley
3 sprigs (optional; more can be added)
bay leaves
2 (for flavor)
garlic cloves
2-3 (chopped)
carrots
2-3 (chopped or sliced)
parsnips
2-3 (chopped)
pepper
1/4 teaspoon (to taste)
salt
2 teaspoons (to taste)
madeira wine
3/4 cup (added for depth of flavor)
hard-boiled eggs
2 (chopped (optional))
lemon slices
1 (for garnish)
chopped parsley
to taste (for garnish)
Instructions
1
Rinse the black beans under cold water, then cover with fresh, cold water and let them soak overnight. Once soaked, drain the beans and rinse them again.
2
In a large saucepan, combine the soaked black beans and 2.5 quarts of fresh water. Bring to a gentle simmer, cover, and let cook for about 90 minutes until the beans are tender.
3
In a heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. Add the chopped celery and onions, cooking until the vegetables are soft and translucent, ensuring they don’t brown. Stir in the flour and cook for an additional minute to create a roux.
4
Incorporate the cooked black beans (along with their cooking liquid), ham hocks, beef bones, parsley, bay leaves, chopped garlic, carrots, parsnips, salt, and pepper. Stir well to combine all ingredients, then cover the pot and reduce the heat to low, allowing the soup to simmer gently for about 4 hours. Stir occasionally, adding more water if the soup becomes too thick.
5
Once the soup has cooked, carefully remove the ham hocks and beef bones from the pot. Set them aside to cool slightly.
6
Using a blender or immersion blender, puree about half of the soup to create a creamy texture while leaving some whole beans for heartiness. Return the blended portion to the pot.
7
Once the meat is cool enough to handle, shred it from the bones or hocks, chop it finely, and return it to the soup, discarding any bones.
8
Stir in the Madeira wine, allowing it to meld with the soup's flavors.
9
To serve, ladle the soup into bowls and top with the chopped hard-boiled eggs and a lemon slice. Sprinkle with additional chopped parsley for garnish.
10
For an extra touch of indulgence, offer additional Madeira for diners to splash on top, enhancing both flavor and presentation.
Nutrition Information
6g
Fat
30g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in this Black Bean & Parsnip soup?
The soup features a balance of earthy black beans, subtle sweetness from parsnips, and the rich depth of Madeira wine.
How long should I soak the black beans for this recipe?
The black beans should be covered with fresh, cold water and allowed to soak overnight before rinsing and cooking.
Is this Madeira-Infused Black Bean soup vegetarian?
No, this recipe contains bacon, smoked ham hocks, and beef bones. For a vegetarian version, these would need to be replaced with plant-based alternatives.
What is the purpose of adding Madeira wine?
Madeira wine is added to provide a distinctive depth of flavor and a touch of indulgence to the soup.
Can I substitute Madeira wine if I don't have it?
While Madeira is preferred for its unique flavor, you could use a dry Sherry or Marsala as a substitute.
How do I achieve a creamy texture while keeping the soup hearty?
Use a blender or immersion blender to puree about half of the soup, then return it to the pot to mix with the remaining whole beans.
What should I do with the ham hocks and beef bones after simmering?
Remove them from the pot, shred or finely chop the meat from the hocks, and return the meat to the soup while discarding the bones.
How long does the soup need to simmer once all main ingredients are combined?
The soup should simmer gently on low heat for approximately 4 hours to allow the flavors to meld.
What are the recommended garnishes for this soup?
The soup is traditionally topped with chopped hard-boiled eggs, a lemon slice, and fresh chopped parsley.
How many calories are in a serving of this soup?
Each serving contains approximately 225 calories.
What is the protein content per serving?
The soup provides about 11 grams of protein per serving.
How much fat is in a serving of the Black Bean & Parsnip soup?
There are 6 grams of fat per serving.
How many carbohydrates are in this recipe?
There are 30 grams of carbohydrates per serving.
Why is flour included in the recipe?
Flour is stirred into the bacon fat and vegetables to create a roux, which helps thicken the soup.
What vegetables are included besides black beans and parsnips?
The recipe also includes celery, onions, carrots, and garlic.
How long do the black beans need to cook before adding the other ingredients?
After soaking, the beans should be simmered in water for about 90 minutes until tender.
What kind of pot is best for making this soup?
A large heavy-bottomed pot or a Dutch oven is ideal for even heat distribution during the long simmer.
Should the bacon be soft or crispy?
The bacon should be cooked over medium heat until it is crispy before adding the celery and onions.
How many parsnips are required for the recipe?
The recipe calls for 2 to 3 chopped parsnips.
Can I add more liquid if the soup gets too thick?
Yes, you should stir the soup occasionally and add more water if it becomes too thick during the 4-hour simmer.
Is the lemon slice garnish necessary?
The lemon slice adds a bright acidity that cuts through the richness of the beans and meat, though it is used primarily as a garnish.
What herbs are used in this recipe?
The recipe uses fresh parsley sprigs and bay leaves for flavor, plus extra chopped parsley for garnish.
What type of beans are used?
The recipe specifies 1 lb of dried black beans.
How many garlic cloves should I use?
The recipe suggests using 2 to 3 chopped garlic cloves.
When do I add the Madeira wine?
The Madeira wine is stirred in near the end of the process, after the meat has been shredded and returned to the pot.
Should the onions and celery be browned?
No, they should be cooked until soft and translucent, ensuring they do not brown.
How much water is needed for the initial bean cooking?
You will need 2.5 quarts of fresh water to simmer the soaked beans.
How much salt and pepper is recommended?
The recipe calls for 2 teaspoons of salt and 1/4 teaspoon of pepper, though you can adjust to taste.
What is the significance of adding beef bones?
Beef bones are added to the simmer to provide extra collagen, body, and savory flavor to the broth.
Can I serve extra Madeira on the side?
Yes, offering additional Madeira for diners to splash on top is suggested for an extra touch of indulgence.