Old-Fashioned Black Bean Soup

• dried black turtle bean↗1 lb

  soaked overnight

• ham bone or ham hock↗1
• chicken broth or water↗6 cups
• unsalted butter↗3 tablespoons
• medium yellow onions↗2

  chopped

• garlic cloves↗2

  minced

• celery1 cup

  chopped

• dried marjoram1 teaspoon
• bay leaf↗1
• salt↗
• ground pepper↗1⁄4 teaspoon
• dry sherry (optional)↗1⁄2 cup

Step-by-step instructions

1. 1

   Combine the drained beans, ham bone or hock, and broth in the slow cooker. Cover and cook on High until boiling, about 1 hour.

2. 2

   Meanwhile, in a large skillet over medium heat, melt the butter. Add the onions, garlic, and celery and cook, stirring a few times, until softened, about 5 minutes. Add to the cooker along with the marjoram and bay leaf. Cover, turn the cooker to Low, and cook the soup for 7 to 8 hours.

3. 3

   Stir in the salt, pepper, and sherry, cover, and continue to cook on Low 15 minutes longer.

4. 4

   Discard the bay leaf and ham bone, returning any bits of meat left on the bone to the soup. Puree in batches in a food processor or in the cooker with a handheld immersion blender. Taste to adjust the seasonings. Add some boiling water to thin, if desired. Ladle into soup bowls and serve hot.