SOUP RECIPE: Black Bean Soup
 

1-smoked hock 3-cans chicken stock, diluted 2-19oz. cans black beans, rinsed & drained or 1 lb dried black beans (cook for 1 hour) 2-tbsp vegetable oil 1-carrot, chopped 1-celery rib, chopped 2-large onions, finely minced 4-6 cloves of garlic, minced 1-cup peeled, seeded, and chopped tomato (fresh or canned) 1-tbsp finely chopped canned chipotle chile peppers 1-tsp ground cumin 1-tsp ground coriander 1-tsp salt Pepper to taste 1/2-tsp thyme Juice of 1 lime (3-tbsp bottled)

Boil the smoked pork hock in chicken stock until tender
Heat oil in heavy saucepan
Cook onions, carrot, celery, and garlic for 5 minutes
Add beans and broth
Bring to a boil
Add remaining ingredients except the limejuice, tomato and chipotle peppers, and continue cooking until beans break down and gets thick
Dice hock meat and add the limejuice, tomato and chipotle peppers
Heat through
Serve

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