Black Bean Soup
|Dried black beans||1 Pound, sorted of debris|
|Regular strength chicken broth||10 Cup (160 tbs)|
|Ham hocks||1 Pound, cracked|
|Celery stalks||2 , chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Onions||2 Large, chopped|
|Ground allspice||1⁄4 Teaspoon|
|Tomato sauce||8 Ounce (1 Can)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Lemon||1 , thinly sliced|
|Sour cream||2 Cup (32 tbs)|
Rinse beans and place in a large bowl.
Cover with cold water and soak at room temperature for at least 12hours.
In a 5-quart pan, combine beans, broth, ham, celery, garlic, onions, pepper, and allspice.
Bring to a boil over high heat; reduce heat, cover, and simmer until beans mash easily (about 2 hours).
Remove ham and set aside.
Stir tomato sauce and wine into soup.
In a blender or food processor, whirl soup, a portion at a time, until smooth.
Return to pan.
Discard skin and bones from ham hocks and dice meat; add to soup.
Reheat to a gentle boil.
Garnish individual servings with lemon slices and offer with sour cream.