You are here

Black Bean Soup

Chef.Foodie's picture
Ingredients
  Dry black beans 1 1⁄2 Cup (24 tbs)
  Bacon slices 4 , 1/4 inch piece
  Celery 3⁄4 Cup (12 tbs), diced
  Green onions 1⁄2 Cup (8 tbs), chopped
  Onions 1⁄3 Cup (5.33 tbs), chopped
  Carrots 1⁄3 Cup (5.33 tbs), diced
  Canned beef broth 48 Ounce (6 Cups)
  Ham hock 1
  Red wine 1⁄2 Cup (8 tbs)
  Tomato puree 1⁄2 Cup (8 tbs)
  Oregano 1⁄2 Teaspoon
  Bouquet garni 1
  Water 1 Cup (16 tbs)
  Raw rice 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. In a three quart saucepan, place the beans and boil on medium heat till completely cooked and tender.
2. Boil for two minutes and then remove from heat and set aside to cool in the cooking water for one hour
3. Drain and set aside

MAKING
4. In a 8 1/2-quart saucepan, place the bacon and sauté it on medium heat
5. Add the celery, onions, carrots, and sauté for ten minutes or till the vegetables are cooked
6. Add the beans, broth, ham hock, wine, tomato puree, and the oregano to the pan and simmer
7. Add the prepared bouquet garni to the stock pot and bring to the boil over medium high heat.
8. Reduce the heat to low and cover and cook for 2-1/2 hours till completely soft and cooked through.
9. Add water and rice and continue to cook for half an hour or so till the rice is cooked, beans are cooked and the vegetables are tender
10. Remove the bouquet garni and discard it
11. Remove ham hock and shred meat from bone
12. Return meat to pot and simmer again

SERVING
13. Serve hot

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Party
Servings: 
4

Rate It

Your rating: None
4.320835
Average: 4.3 (12 votes)