Black Bean Soup - 2

Recipe Ingredients

1 lb	454g / 16oz	Black beans
1 1/2 lbs	681g / 24oz	Slab bacon or 2 smoked - ham hocks
8 cups	1896ml	Water
2 teaspoons	10ml	Celery salt
2 cups	474ml	Chicken/beef broth
1 1/2 tablespoons	22ml	Olive oil
1 1/2 cups	219g / 7.7oz	Finely chopped seeded - cored green peppers
1 1/2 cups	93g / 3.3oz	Finely chopped onions
1 1/2 tablespoons	22ml	Finely minced - garlic
1 teaspoon	5ml	Ground cumin
1		Tomatoes peeled - diced with juice about (19-oz)
		- 1 cups
1/4 cup	59ml	Red wine vinegar
2 tablespoons	30ml	Finely chopped fresh - coriander optional
1		Sieved hard cooked egg

Recipe Instructions

Place beans, bacon or ham hocks, water and celery salt in heavy kettle.

Bring to boil; cover and simmer about 2 1/2 hours or until beans are thoroughly tender. Remove bacon or ham hocks; set aside.

Drain beans and reserve along with meat and cooking liquid. T

here 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 tomatoes 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.

Source:
TVFN: RECIPE FOR HEALTH SHOW #RHD307

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.