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Southwestern Black Bean Soup Recipe
|Rendered bacon fat/Olive oil||1⁄4 Cup (4 tbs)|
|Onions||4 Medium, chopped|
|Garlic||8 Clove (40 gm), minced|
|Beef broth||27 1⁄2 Ounce (Two 13 3/4 Ounce Cans)|
|Chicken broth||27 1⁄2 Ounce (Two 13 3/4 Ounce Cans)|
|Dried black beans||1 Pound|
|Meaty ham hock/Ham bone||1|
|Oregano||2 Tablespoon (Preferably Mexican)|
|Ground cloves||1⁄4 Teaspoon|
|Pickled jalapenos||5 , minced to make 1/4 cup|
Calories 861 Calories from Fat 396
% Daily Value*
Total Fat 44 g68.1%
Saturated Fat 13.4 g67.1%
Trans Fat 0 g
Cholesterol 81.4 mg
Sodium 973.3 mg40.6%
Total Carbohydrates 77 g25.6%
Dietary Fiber 17.3 g69.3%
Sugars 9.8 g
Protein 45 g90%
Vitamin A 11.3% Vitamin C 32.5%
Calcium 30.5% Iron 66.9%
*Based on a 2000 Calorie diet
2. Add the beef and chicken broths, the black beans, ham hock, pig's foot, cumin, oregano, thyme, cloves, jalapeflos and 2 cups of water. Bring to a boil, reduce the heat to moderately low and simmer, partially covered, stirring and skimming occasionally, for about 2 1/2 hours, or until the beans are tender.
3. Remove and discard the pig's foot. Remove and reserve the ham hock. In a food processor, puree half of the soup: return the puree to the pan with the remaining soup.
4. Remove the meat from the ham hock, shred and add to the soup. Simmer for 10 minutes.
5. Serve hot.