Old Fashion Black Bean Soup
Karen Wall
ingredients
- 1 pound dried black beans
- 1 ham bone or ham hock
- 6 cups of chicken broth
- 3 Tablespoons butter
- 2 medium-size yellow onions, chopped
- 2 cloves of garlic, minced
- 1 cup chopped carrots
- 1 cup chopped celery
- 1/4 cup fresh cilantro
- 1 jalapeño pepper, seeded and chopped
- 1 tsp. marjoram
- 1 bay leaves
- 1 (28 oz.) can of crushed tomatoes, undrained
- 2 Tablespoons of lime juice
- 1 tsp. salt, 1 tsp. ground cumin
- 1/2 tsp. ground pepper
- 1 tsp. dried oregano
- 1/2 tsp. chili powder
- 1/4 to 1/2 cup of dry sherry(optional)
directions
- 1
1. Soak beans overnight in water, drain.
- 2
2. Combine the drained beans, ham bone or hock, and broth in slow cooker. Cover and cook on high until boiling, about 1 hour.
- 3
3. Meanwhile, in a large skillet over medium heat, melt the butter. Add the onions, garlic, carrots, celery, jalapeño and cilantro. Cook, stirring a few times, until softened, about 5 minutes. Add to the cooker along with the marjoram, bay leaf, crushed tomatoes, lime juice, salt, pepper, ground cumin, oregano and and chili powder. Cover and cook for 7 to 8 hours on high.
- 4
4. Stir in the sherry and continue to cook for 15 more minutes.
- 5
5. Discard the bay leaf and ham bone or hock, returning any bits of meat left on the bone to the soup. Puree 4 cups of soup(1 cup at a time). Return to pot.
- 6
6. Ladle into soup bowls and serve with a sour cream, avocado, cheese, limes and cilantro
Source: Karen Wall
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