Title: Black Bean Soup #2
Categories: Vegetable Soup
Yield: 6 Servings
| 1 | lb | Black beans |
| 1 1/2 | lb | Slab bacon or 2 smoked ham hocks (1 1/2 to 2 lb) |
| 8 | c | Water |
| 2 | ts | Celery salt |
| 2 | c | Chicken/beef broth |
| 1 1/2 | tb | Olive oil |
| 1 1/2 | c | Finely chopped seeded cored green peppers |
| 1 1/2 | c | Finely chopped onions |
| 1 1/2 | tb | Finely minced garlic |
| 1 | ts | Ground cumin |
| 1 | cn | (19-oz) tomatoes peeled diced with juice about 2 1/2 cups |
| 1/4 | c | Red wine vinegar |
| 2 | tb | Finely chopped fresh coriander optional |
| 1 | | Sieved hard cooked egg |
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. 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 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.