Black Bean Soup****

By Nilson

Ingredients

• 2 15 ounce cans black beans
• 1/4 cup diced red onion
• 2 teaspoons chopped pickled jalapeño slices (I use chopped green chilies)
• 3 cups of ham cups** I added this
• 1 teaspoon sugar
• 1 teaspoon cider or winde vinegar
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• Garnish
• chopped red onion
• 6 to 8 jalapeño slices
• 1 Tablespoon sour cream
• Rice
• corn
• cheddar cheese
• monterey jack cheese

Preparation

Step 1

Pour the canned beans along with the liquid into a medium saucepan. Add the remaining soup ingredients and mix. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it is as thick as you like.

Serve each bowl of soup with garnishes arranged in the middle.

When I use black beans for salad I drain the juice and freeze it to add to soup. I also increase to 3 cans of beans and increase other ingredients accordingly.