Black Bean Soup

Name: Black Bean Soup
Total time: 14400 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 package or pound of dried black beans, soaked overnight; Heart of a celery, leaves included, sliced; 2 onions coarse chop/dice; Half a bag, baby carrots sliced; 1 smoked skinless Eckrich Polska Kielbasa, sliced in half moons; 8 oz. Diced Hickory Smoked Kentucky Legend Ham; 4 large cloves of Garlic, pressed; 1 smoked Hock; 4 cups Chcken Stock; 2 tsp. Better than Bouillion (Roast Chicken); 2 extra large burger king beverage cups of water; 2 teaspoons cumin; 1 1/2 tsp oregano; 3 tbsp. Diced pickled jalapeno with brine to spike the broth; 2 tbsp. Veg oil

Devilsnew @borkaborka51

Knockemstiff, Ohio

I used to serve a House Cuban or Caribbean style Black Bean Soup Specialty at a Restaurant where I worked. It was good soup, and served with Rice, Hard boiled egg, and Scallions as acoutrements. I thought I might try a hand at it.

Devilsnew @borkaborka51

Saved

Ingredients

3 -4 hrs.

12 servings

1 packageor pound of dried black beans, soaked overnight
Heart of a celery, leaves included, sliced
2onions coarse chop/dice
Halfa bag, baby carrots sliced
1smoked skinless Eckrich Polska Kielbasa, sliced in half moons
8 oz.Diced Hickory Smoked Kentucky Legend Ham
4large cloves of Garlic, pressed
1smoked Hock
4 cupsChcken Stock
2 tsp.Better than Bouillion (Roast Chicken)
2extra large burger king beverage cups of water
2 teaspoonscumin
1 1/2 tsporegano
3 tbsp.Diced pickled jalapeno with brine to spike the broth
2 tbsp.Veg oil

Saved

Steps

3 -4 hrs.

1

Sautee the mire poix-onions, carrots, celery and garlic in a large soup pot with the 2 tbsp of oil. Add the sausage and ham. Sautee for 5 minutes.
2

Add the cumin and Oregano to the sauteeing meat and mire poix, bloom the herb and spice in the oil for a minute or so.
3

Add the rehyd strained black beans, the hock and all broth, water, and better than bouillon. Add the diced pickled jalapenos, and a shot of juice. Bring to a rolling boil, turn down to an uncovered, low simmer, about 2 1/2 hours. Stir often and smash the black beans when tender, for a black velvet creamineess.