Black Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 ounces dried black beans
2 10-1/2 ounce cans condensed chicken broth
1 14-1/2 ounce stewed tomatoes
1 cup chopped celery with leaves
2 cups leeks, washed, trimmed and chopped
1 medium onion, chopped
1 carrot, chopped
1 smoked ham hock (~10 ounces) or leftover meaty ham bone
2 cloves garlic, minced
1 bay leaf, broken in half
1-1/2 teaspoon dried mustard
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 cup red wine
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Directions: |
Directions:Place beans and 4 cups water in dutch oven or large pan. Bring to a boil; boil 2 minutes. Remove from heat and let sit, covered, for 1 hour. Drain and return beans to pan.
Add enough water to chicken broth to make 6 cups; add to pan with remaining ingredients except wine. Bring to a boil; reduce heat, cover and simmer 2 to 2-1/2 hours until beans are tender.
Remove ham hock. Remove meat from hock and cut into small pieces, discarding skin and bones. Remove and discard bay leaf pieces. Use a slotted spoon to remove about half of the beans and vegetables to a food processor or blender. Add a small amount of liquid from pan and process in batches if necessary, until pureed. Return to saucepan with chopped ham and wine. Cook until heated through. |
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Personal
Notes: |
Personal
Notes: I usually make with a left-over ham bone instead of the hock and add extra ham if available. I also use 6 cups regular chicken broth instead of the condensed. Onions can be substituted for the leeks. I also use an emulsifier, estimating when half has been pureed. It is so much easier than transferring to a blender.
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