The Stock Pot meets Black Bean Soup

Stock pots, stock pots, stock pots!  Why do we love them?  Well, number 1, when it’s cold outside there is nothing like walking into a house with soup simmering in your favorite stock pot, warming your soul with the smells of delicious goodness.  Number 2, they’re double duty pots, ideal for serving up soups and stews, but equally suited for broths and stocks.  Number 3, the size! Stock pots are designed to heat rapidly but evenly for the perfect long simmer.  Large enough to fit a chicken, or boil lobsters, or your favorite veggies – the possibilities are endless!

So how to pick the right stock pot for you – first we want to take a look at the material:

Aluminum – heats up super fast and very evenly, a more affordable option

Stainless Steel – light weight but heavy duty, easy to clean

Stainless Steel with an Aluminum Core – aluminum sandwiched in the base of a stainless steel pot is the best of both worlds, heats fast and evenly, durable, easy to clean


With sizes ranging from 8 quarts to 80 quarts – you have to think about what size is right for you.  In our opinion every kitchen needs at least 2 – a big boy for your chili cook-offs and a smaller guy for the more everyday uses.

To further feed your need for a great stockpot – here is a great recipe for Black Bean Soup!  One of our favorites!

Black Bean Soup with Bacon

Stock Pot
Mixing Bowl
Chef knife
Cutting board

1 c. black beans – soaked 4-6 hours
1/2 lb. bacon, chopped
1/2 c. onions, chopped
1 red pepper, chopped
1 jalapeno or cayenne pepper
1 tomato, diced or 1 can diced tomatoes
1 clove garlic, crushed and chopped
1 tsp. cumin
1 bay leaf
5 c. chicken stock
1 T. sour cream for garnish
1 T. shredded cheese for garnish
1 avocado, chopped for garnish


  1. Soak beans overnight or 4-6 hours. Drain and rinse prior to cooking.
  2. Chop bacon and sauté in stock pot on medium heat, 3-5 minutes.
  3. Add chopped onion and peppers, sauté 2-3 minutes.
  4. Add chopped garlic, sauté 1 minute.
  5. Add black beans, stir well prior to adding stock.
  6. Add chicken stock, cumin and bay leaf
  7. Bring to a boil, reduce to simmer. Simmer for one and half hours or until beans are tender.
  8. Garnish with sour cream, shredded cheese or avocado (or all three if you like!)

*for a vegetarian soup, skip the bacon and replace chicken stock with vegetable stock or water.

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