Savory Homemade Black Bean Soup
Ingrediënten
Preparation: 25 min, Stand: 1 hr, Cooking: 3 hrs 20 min
- 1 1-pound package of dried black beans with seasoning packet
- 1 medium onion chopped
- 1 large green bell pepper chopped
- 4 cloves of garlic minced
- 3 tablespoons of vegetable oil
- 4 14-ounce cans of beef broth
- 1 smoked ham hock
- 1 cup of Mirepoix a mix of diced onions, celery, and carrots
- 1 tablespoon of ground oregano
- 2 teaspoons of salt
- 2 teaspoons of freshly ground black pepper
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 2 bay leaves
- 1 pound of hot smoked sausage sliced
- Salsa optional, for serving
Instructies
- Remove the seasoning packet from the beans and set it aside.
- Place the beans in a Dutch oven, add water 2 inches above the beans, bring to a boil, boil for 1 minute, then cover, remove from heat, and let stand for 1 hour.
- Drain.
- Sauté the chopped onion, bell pepper, and minced garlic in hot oil in the Dutch oven for 4 to 5 minutes or until tender.
- Add drained beans, beef broth, and the next 8 ingredients; bring to a boil.
- Reduce heat, and simmer, stirring occasionally, for 1 1/2 to 2 hours or until slightly thickened.
- Cook the smoked sausage and the contents of the seasoning packet in a skillet over medium-high heat until the sausage is browned.
- Add this to the soup; cook, stirring often, for 1 hour or until the beans are tender.
- Remove and discard bay leaves.
Notes / Tips / Wine Advice:
Serve the soup with salsa, if desired.
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