Recipe: Black Bean Soup 2

Title: Black Bean Soup #2
Categories: Vegetables, Microwave, Soups/stews
Yield: 6 servings

1 lb Black beans 1 1/2 tb Finely minced
1 1/2 lb Slab bacon or 2 smoked -garlic
-ham hocks (1 1/2 to 2 lb) 1 ts Ground cumin
8 c Water 1 cn (19-oz) tomatoes peeled
2 ts Celery salt -diced with juice about
2 c Chicken/beef broth -2 1/2 cups
1 1/2 tb Olive oil 1/4 c Red wine vinegar
1 1/2 c Finely chopped seeded 2 tb Finely chopped fresh
-cored green peppers -coriander optional
1 1/2 c Finely chopped onions 1 ea Sieved hard cooked egg

Place beans, bacon or ham hocks, water and celery salt in
heavy kettle. Bring to boil; cover and simmer about 2 1/2 hours
or until beans are thoroughly tender. Remove bacon or ham
hocks; set aside. Drain beans and reserve along with meat and
cooking liquid. There should be about 6 cups of beans and 4
cups of liquid. Add enough broth to make 6 cups liquid. Combine
the beans with liquid in large bowl. Heat oil in heavy kettle;
add peppers, onions, garlic and cumin. Cook, stirring, until
onions are wilted. Add tomatoes and vinegar. Let simmer about
15 minutes. Meanwhile, remove and discard skin from bacon, or
skin and bones from ham hocks. Chop ham; set aside. Add beam
mixture to cooked tomato mixture. Add chopped meat and
coriander. Simmer until thoroughly heated. Serve in soup bowls;
garnish with sieved hard cooked egg, if desired.

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