Black Bean Soup

Name: Black Bean Soup
Ingredients: 4 cups (2 pounds) dried black beans; 2 celery ribs, chopped; 1 medium onion, chopped; 1/2 cup chopped green pepper; 1 tablespoon canola oil; 3 garlic cloves, minced; 2 smoked ham hocks; 7 cups water; 2 cans (4 ounces each) chopped green chilies; 2 teaspoons chicken bouillon granules; 1/2 teaspoon sugar; 3 bay leaves; 1 teaspoon chili powder; 1 teaspoon ground cumin; Pinch pepper; 1 pound fresh kielbasa or Polish sausage links; 1 can (14-1/2 ounces) diced tomatoes, undrained

17 ingredients

4 steps

Ingredients

4 cups (2 pounds) dried black beans
2 celery ribs, chopped
1 medium onion, chopped
1/2 cup chopped green pepper
1 tablespoon canola oil
3 garlic cloves, minced
2 smoked ham hocks
7 cups water
2 cans (4 ounces each) chopped green chilies
2 teaspoons chicken bouillon granules
1/2 teaspoon sugar
3 bay leaves
1 teaspoon chili powder
1 teaspoon ground cumin
Pinch pepper
1 pound fresh kielbasa or Polish sausage links
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

1

Soak beans according to package directions. Drain and rinse beans, discarding liquid.
2

In a Dutch oven, saute the celery, onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the beans, ham hocks, water, chilies, bouillon, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender.
3

Meanwhile, in a large skillet, cook kielbasa until a thermometer reads 160°. Cut in half lengthwise; slice into 1/4-in. pieces. Add kielbasa and tomatoes to soup.
4

Remove ham hocks; cool slightly. Remove meat from bones; cut into cubes. Return to soup and heat through. Discard bay leaves.