*  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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