Sunday, August 5, 2007

Black Bean Soup

Stolen from Cooking with Rachel

Black Bean Soup

2 cups dry black beans
1 ham bone
6 cups water
4 cups chicken broth
1/2 tablespoon salt
1 tablespoon vegetable oil
1/2 onion, chopped
1 tomato, diced
1/2 red bell pepper, diced
1/2 cup chopped ham
1 tablespoon distilled white vinegar


Simmer beans, water, ham bone, broth, and salt for 1 1/2 hours. Discard ham bone. Puree about 1/2 of soup; pour back into pot. Saute onion, tomato, red pepper, and meat in oil until onion is soft. Stir in vinegar, and then add mixture to beans. Simmer for 20 minutes or more. Serve hot.


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