Black bean soup 2

1 Servings

Quantity Ingredient
2 larges Onions (about 2 cups), diced
4 \N Cloves garlic, minced
2 tablespoons Vegetable oil (I use chile oil or olive oil)
1 pounds Dried black beans, picked over
4 cups Fully cooked ham, 1/2\" cubes
8 cups Chicken broth
2 tablespoons Ground red chiles, or to taste
2 tablespoons Fresh cilantro, snipped fine
1 tablespoon Oregano, preferably Mexican
2 teaspoons Ground cumin (may be toasted)
1 can (about 28 oz) whole tomatoes, undrained
1½ tablespoon Liquid Smoke
½ cup Diced cayenne chiles
4 ounces Can green chiles w/juice, mild variety
1 tablespoon Adobo powder

Saute' onion and garlic in oil in a 4 quart Dutch oven until onion is clear and tender. Stir in remaining ingredients. Bring to a boil. Boil for about 2 minutes, then reduce heat to a simmer. Cover and simmer until beans are tender, about 2-½ hours.

Pour ¼ of the soup into a food processor/blender fitted with steel blades and process until chunky, not a smooth paste. Repeat with remaining soup.

Makes about 10, 1-½ cup servings.

A friend pointed out to me one day that if you remove the ham and substitute bouillon cubes for the chicken broth, that the resulting soup would be vegetarian. I felt that the loss of the ham would too greatly alter the taste, but I have come upon an alternative. I have not tried this but it might work. Goya markets packets of ham seasoning, similar to bouillon cubes only powder in a packet. It might be worth a try if you are intent on going 'meatless', but I have no idea how much to use. You are on your own.

BTW, Goya also markets the adobo powder used in this recipe, although it is the ingredient I would most likely pick to leave out and not alter the taste of the soup.

Posted to CHILE-HEADS DIGEST V3 #152 Date: Wed, 6 Nov 1996 12:50:34 -0600 From: "Goslowsky, George" <gjgoslow@...>

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