Black Bean Soup

Name: Black Bean Soup
Ingredients: 2 c. dried black beans, washed, soaked overnight and drained; 1 c. diced ham; 1 onion, chopped; 1 carrot, chopped; 2 stalks celery, chopped; 3 jalapeno peppers, seeded and chopped; 2 (14 1/2 oz.) cans chicken broth; 10 c. water; 2 tsp. cumin; 1 tsp. salt; 2 Tbsp. snipped fresh cilantro; 1 tsp. oregano; 1 tsp. chili powder; 1 tsp. cayenne pepper; 1 (8 oz.) carton sour cream (low-fat)

15 ingredients

5 steps

Ingredients

2 c. dried black beans, washed, soaked overnight and drained
1 c. diced ham
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
3 jalapeno peppers, seeded and chopped
2 (14 1/2 oz.) cans chicken broth
10 c. water
2 tsp. cumin
1 tsp. salt
2 Tbsp. snipped fresh cilantro
1 tsp. oregano
1 tsp. chili powder
1 tsp. cayenne pepper
1 (8 oz.) carton sour cream (low-fat)

Directions

1

In a large, heavy soup pot, place all ingredients except sour cream. Bring to a boil. Turn heat down and simmer for about 3 hours or until beans are tender.
2

Add more water as needed and stir occasionally.
3

Make sure there is enough water in pot to make soup consistency and not too thick.
4

Place a few cups at a time in a food processor (using the steel blade) or the blender and puree it until it is smooth.
5

Add sour cream and reheat soup. Serve in individual bowls.