Black Bean Soup with Rice

By Merichef342

Ingredients

• 1 pound dry black beans sorted and rinsed
• 1 14 1/2 ounce can whole tomatoes undrained
• 1 cup sliced celery
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 smoked ham hock or ham bone
• 4 cloves garlic minced
• 1 bay leaf
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon thyme leaves
• 4 cups low-sodium chicken broth
• 4 cups water
• Salt and ground black pepper to taste
• 4 cups hot cooked rice
• 1/2 cup shredded Cheddar cheese (2 ounces)
• 1/2 cup sour cream
• 1/2 cup picante sauce

Preparation

Step 1

Cover beans with water; soak overnight.

Drain beans and place in a large saucepan or Dutch oven. Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil. Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally. Add more water if necessary during simmering.

Remove and discard bay leaf. Remove ham hock and cut meat off bone; return meat to beans.

Purée half of soup in blender or food processor; return to pan. Season soup with salt and black pepper. Serve soup with rice, cheese, sour cream and picante sauce.