Black bean soup - dayton's
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Chicken stock |
| 1 | pounds | Dry black beans |
| 1 | medium | Yellow onion; chopped |
| 2 | mediums | Green pepper; chopped |
| ¼ | cup | Olive oil |
| 1½ | teaspoon | Cumin |
| 1½ | teaspoon | Dried oregano leaves |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Red wine vinegar |
| ½ | pounds | Smoked ham; diced |
| ½ | pounds | Bacon; crisply fried, drained, and crumbled |
Directions
In large kettle, combine all ingredients except ham and bacon. Heat to boiling; reduce heat, simmer 1 to 2 hrs or until beans are soft. Place cooked solids from mixture with some of broth in food processor with steel blade or in blender. Puree until smooth. Return pureed mixture to remaining broth mixture. Add boiling water if necessary to make 2 quarts. Stir in ham and bacon; heat thoroughly. 2 quarts.
This recipe comes from the 2nd edition of the "Pot Luck for 33,000" cookbook. This is a collection of recipes from Dayton's, Hudson's, and Marshall Field's cookoff. This recipe is from the Dayton Hudson Restaurants.
Recipe By : Pot Luck for 33,000 crow@...
MDS@...
(MARK SCHEFFLER)
REC.FOOD.RECIPES
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