Thursday, February 2, 2012

Black Bean Soup


  • 1 bag dry black beans, soak overnight
  • 2 onions, diced
  • 1 teaspoon garlic, chopped
  • 4 stalks celery, diced
  • 3 jalapenos, finely diced
  • 1-15 ounce can diced tomatoes
  • 1-32 ounce box chicken broth
  • 2 tablespoons cumin
  • ham bone
  • black pepper

Saute onions, garlic, and celery  until translucent.  Add peppers, cook briefly.

Add tomatoes and broth. Bring to a simmer, add beans and ham bone.

Add cumin and pepper.  Add 2 cups water(more may be necessary).

Continue to simmer until beans are tender.

Remove ham bone.   Puree some of the soup mixture, add it back to soup.  Season.

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