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Warm, nutritious and packed with protein, this tasty black bean soup is a hearty winter comfort food.
Ingredients:
1 pound black beans
1 ham bone OR
2 smoked ham hocks (1 1/2 to 2 lbs)
8 cups water
2 teaspoons celery salt OR
Several whole celery stalks cut in half 2 cups chicken broth
2 tablespoons olive oil
1 1/2 cups finely chopped green peppers
1 1/2 cups finely chopped onions
1 1/2 tablespoons crushed garlic
1 teaspoon ground cumin
1 19 ounce can diced tomatoes with juice
1/4 cup red wine vinegar
Optional:
2 tablespoons finely chopped fresh cilantro
Lemon wedges to squeeze into each bowl
Sour cream
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Place beans, ham bone or hocks, water and celery salt (or celery stalks) in a large kettle. Bring to boil; then cover and simmer about 2 1/2 hours or until beans are tender. Remove ham bone or hocks; set aside. Remove celery stalks and discard. Add two cups of chicken broth to beans and liquid.
Heat oil in another large pot; add peppers, onions, garlic and cumin. Cook, stirring, until onions are tender. Add tomatoes and vinegar. Let simmer for about 15 minutes. Meanwhile, remove and discard skin from bones from ham bone or hocks. Chop ham and add to the soup. Add cooked tomato mixture and cilantro to the soup. Simmer until thoroughly heated. Serve in soup bowls with any or all of the following additions: sour cream, fresh cilantro, lemon wedges, steamed rice, chopped green onion, tabasco sauce.
Serving Suggestion:
Garnish with sour cream, lemon wedges, ground pepper and/or some fresh cilantro. Serve with buttered cornbread for a very satisfying meal.
Notes:
This soup also freezes well if you want to double the recipe and make a large pot for fast future meals. 3-4 hours Recipe submitted by: Betsy Gartrell-Judd
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