BLACK BEAN SOUP WITH RICE

BLACK BEAN SOUP WITH RICE

Ingredients for 8 Servings

1 lb Dry black beans, sorted and rinsed
14 1/2 oz 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 pc Bay leaf
1/2 tsp Ground red pepper
1/2 tsp Thyme leaves
4 cups Low-sodium chicken broth
4 cup Water
Salt and ground black pepper to taste
4 cups Hot cooked rice
2 oz Shredded Cheddar cheese
1/2 cup Sour cream
1/2 cup Picante sauce

Procedure:

1. Cover beans with water; soak overnight.
2. Drain beans and place in large saucepan or Dutch oven.
3. Add tomatoes with juice, celery, onion, green pepper, ham hock,
   garlic, bay leaf, red pepper, thyme, chicken broth and water; bring to a boil.
4. Reduce heat and simmer, partially covered, 4 to 5 hours or until beans are tender;
   stir occasionally.
5. Add more water if necessary during simmering.
6. Remove and discard bay leaf.
7. Remove ham hock and cut meat off bone; return meat to beans.
8. Puree half of soup in blender or food processor; return to pan.
9. Season soup with salt and black pepper.
10. Serve soup with rice, cheese, sour cream and picante sauce.
11. Each serving provides 423 calories, 21 grams protein, 8 grams fat, 67 grams carbohydrate,
    9 grams dietary fiber, 24 milligrams cholesterol and 328 milligrams sodium.


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