Who doesn’t love the smell of soup cooking on a fall day. Throw everything in one pot and simmer for 4 hours, it doesn’t get much easier.
I first soak a 1 pound bag of black beans in water over night. (TIP: Add a few tablespoons of baking soda to cut the gas out of the beans)
In a big pot:
- 4 cups of water
- 2 cups of chicken broth
- Beans (rinse in a colander after soaking all night)
- 3 ham hocks or a leftover ham bone
- 1 diced onion
- 2 diced carrots
- 2 diced celery
- 4 slices of cut up bacon
- 1 minced jalapeno pepper
- salt and pepper
- 1 Tbls. cumin
- 1 Tbls. chili powder
Simmer on low for at least 4 hours, stirring occasionally. Remove all the bones (the meat should have fallen off)
I then use an immersion blender to break up some of the beans. Do not over blend!
To thicken it slightly, add a slurry of cornstarch and water and simmer for a few minutes.
Serve with chopped green onions, chopped hard boil egg and sour cream.