Black Bean Soup 2

Serving Size : 6
Ingredients

for prepare Black Bean Soup 2

:

Amount	Measure	Ingredient - Preparation Method
1	pound	black beans
1 1/2	pounds	slab bacon or 2 smoked - ham hocks
8	cups	water
2	teaspoons	celery salt
2	cups	chicken/beef broth
1 1/2	tablespoons	olive oil
1 1/2	cups	finely chopped seeded - cored green peppers
1 1/2	cups	finely chopped onions
1 1/2	tablespoons	finely minced - garlic
1	teaspoon	ground cumin
1	can	tomatoes peeled - diced with juice
about19-oz 1 cups black bean soup 2
1/4	cup	red wine vinegar
2	tablespoons	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. 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.

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