Black Bean soup with Rice
I made this tonight and it is *sooooooooo* good. Probably the best soup I have ever made, you all must try it! :P
Black Bean Soup with Rice
Ingredients
1 pound dry black beans, sorted and rinsed
1 (14-1/2-ounce) can whole tomatoes, undrained
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 smoked ham hock or ham bone
4 cloves garlic, minced
1 bay leaf
1/2 teaspoon ground red pepper
1/2 teaspoon thyme leaves
4 cups low-sodium chicken broth
4 cups water
Salt and ground black pepper to taste
4 cups hot cooked rice
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup sour cream
1/2 cup picante sauce
Directions
Cover beans with water; soak overnight. Drain beans and place in large saucepan or Dutch oven. Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil. Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally. Add more water if necessary during simmering. Remove and discard bay leaf. Remove ham hock and cut meat off bone; return meat to beans. Puree half of soup in blender or food processor; return to pan. Season soup with salt and black pepper. Serve soup with rice, cheese, sour cream and picante sauce.
The garnishings are what *make* the soup, so don't skip them!!
Makes 8 servings.
Black Bean Soup with Rice
Ingredients
1 pound dry black beans, sorted and rinsed
1 (14-1/2-ounce) can whole tomatoes, undrained
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 smoked ham hock or ham bone
4 cloves garlic, minced
1 bay leaf
1/2 teaspoon ground red pepper
1/2 teaspoon thyme leaves
4 cups low-sodium chicken broth
4 cups water
Salt and ground black pepper to taste
4 cups hot cooked rice
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup sour cream
1/2 cup picante sauce
Directions
Cover beans with water; soak overnight. Drain beans and place in large saucepan or Dutch oven. Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil. Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally. Add more water if necessary during simmering. Remove and discard bay leaf. Remove ham hock and cut meat off bone; return meat to beans. Puree half of soup in blender or food processor; return to pan. Season soup with salt and black pepper. Serve soup with rice, cheese, sour cream and picante sauce.
The garnishings are what *make* the soup, so don't skip them!!
Makes 8 servings.