Southwestern Black Bean Soup Recipe
Summary
Preparation Time10 MinCooking Time3 Hr 0 Min
Ready In3 Hr 10 MinDifficulty LevelMedium
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| 1/4 cup rendered bacon fat or olive oil | ||
| Onions | 4 Medium, chopped | |
| Garlic | 8 Clove (5gm), minced | |
| Beef broth | 2 Can (10oz) | |
| Chicken broth | 2 Can (10oz) | |
| Black beans | 1 pound, dried | |
| 1 meaty ham hock or ham bone | ||
| Cumin | 3 Tablespoon | |
| 2 tablespoons oregano, preferably Mexican | ||
| Thyme | 1 Tablespoon | |
| Ground cloves | 1/4 Teaspoon | |
| 5 pickled jalapehos, minced (about 1/4 cup) | ||
| Sour cream, diced tomatoes and chopped scallions,for serving | ||
Directions
1. In a large saucepan or flameproof casserole, heat the bacon fat. Add the onions and garlic, cover and cook over moderately low heat, stirring occasionally, until tender, about 20 minutes.
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. To serve, ladle the soup into bowls. Top each with a dollop of sour cream and a generous sprinkling of diced tomato and scallion.
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. To serve, ladle the soup into bowls. Top each with a dollop of sour cream and a generous sprinkling of diced tomato and scallion.
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