black bean soup #2

1 servings
1 pounds Black beans
1½ pounds Slab bacon OR
Smoked ham hocks (1 1/2 to
  2 lb)
8 cups Water
2 teaspoons Celery salt
2 cups Chicken/beef broth
1½ tablespoon Olive oil
1½ cup Finely chopped seeded
  Cored green peppers
1½ cup Finely chopped onions
1½ tablespoon Finely minced garlic
1 teaspoon Ground cumin
1 can (19-oz) tomatos peeled
  Diced with juice (about
  2 1/2 cups)
¼ cup Red wine vinegar
2 tablespoons Finely chopped fresh
  Coriander optional
Sieved hard cooked egg

Place beans, bacon or ham hocks, water and celery salt in heavy kettle. Bring to boil; cover and simmer about 2½ hours or until beans are thoroughly tender. Remove bacon or ham hocks; set aside.

Drain beans and reserve along with meat and cooking liquid. There should be about 6 cups of beans and 4 cups of liquid. Add enough broth to make 6 cups liquid. Combine the beans with liquid in large bowl. Heat oil in heavy kettle; add peppers, onions, garlic and cumin. Cook, stirring, until onions are wilted. Add tomatos and vinegar. Let simmer about 15 minutes. Meanwhile, remove and discard skin from bacon, or skin and bones from ham hocks. Chop ham; set aside. Add beam mixture to cooked tomato mixture. Add chopped meat and coriander. Simmer until thoroughly heated. Serve in soup bowls; garnish with sieved hard cooked egg, if desired.

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