Chinese Black Bean Soup
This Chinese Black Bean Soup has only four ingredients but it's tastier than soups with more than 10. My mom used to make this in the winter to keep my family warm during the cold nights. If you’re looking for something simple, I’d recommend this recipe. But keep in mind, it takes about 2 hours for the ribs to get tender.
Ingredients
- 2 cups dried black beans (see notes)
- 1 ½ pounds pork ribs (any style of ribs)
- 3 slices ginger
- 2 teaspoons coarse kosher salt (plus more to taste)
Instructions
- The first step is to blanch the ribs. This is totally optional, but it will clean off impurities from the meat and give the soup a cleaner taste. Fill a large stock pot with 8 cups of water and bring it to a boil. Add the pork ribs and simmer for one minute, then drain the liquid.
- Refill the stockpot with 8 cups of water then add the black beans, ginger, and salt. Bring to a boil then reduce the heat to the lowest setting and simmer for 2 hours or until the meat and beans are soft.
- The soup is now ready. Taste and season with extra salt if needed and enjoy! The soup will keep well in the refrigerator for up to 5 days.
Notes
Black Beans: You do not need to soak the black beans since they'll be cooking for 2 hours and that is plenty of time for them to soften. Canned black beans can be used as a substitute. They are already cooked so you can just add them in at the end.
Nutrition
Calories: 441kcalCarbohydrates: 41gProtein: 26gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 64mgSodium: 843mgPotassium: 1155mgFiber: 10gSugar: 1gVitamin A: 11IUVitamin C: 0.05mgCalcium: 92mgIron: 4mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!