Tax week Black-Bean Soup

Tax-week Black bean soup

Hearty and nutritious and cheap.  Perfect when you have left over ham after Easter and you’ve run out of money writing checks to the IRS and state revenue departments.

  • 1 pound dried black beans, covered with a generous amount of cold water and soaked overnight
  • 8 cups water
  • One ham bone, meaty parts removed and reserved
  • 1 onion chopped
  • 2 jalapeno peppers, stemmed, seeded and minced
  • 2 cloves garlic, peeled and minced
  • 2 carrots, peeled and diced
  • 2 stalks celery, strings removed and diced
  • 2 bay leaves
  • 2 tsp dried oregano
  • 2 tbsp ground cumin
  • 8 oz chopped ham (from bone and left over ham)
  • Parsley or cilantro for garnish
  • Non-fat yoghurt
  • Shredded sharp cheese

 

Drain soaked beans and put in a  large pot with water and ham bone.  Bring to a boil and skim and discard surface foam.  Add onion, peppers, garlic carrots, celery, bay leaves, oregano and cumin.  Bring to a boil and then turn down heat and let it simmer, covered for about 2 ½ hours or until the beans mash easily.  Remove bay leaf and ham bone and discard. Ladle 2 cups of the mixture into a blender of food processor and blend until smooth.

Return blended vegetables to the pot.  Add chopped  ham and simmer for ½ hour more.  Correct seasoning.  Ladle into individual bowls and garnish with parsley/cilantro, a dollop of sour cream and shredded cheese.  Makes about 8 servings.

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