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Southwestern Black Bean Soup

Natural.Foodie's picture
Ingredients
  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
  Cumin 3 Tablespoon
  Oregano 2 Tablespoon (Preferably Mexican)
  Thyme 1 Tablespoon
  Ground cloves 1⁄4 Teaspoon
  Pickled jalapenos 5 , minced to make 1/4 cup
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. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
0 Minutes
Servings: 
6

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