Black Bean Soup#2

* Exported from MasterCook *

BLACK BEAN SOUP #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Microwave
Soups/stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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 ea 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.



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