Black bean soup is the perfect winter food

Tools/equipment:

Soup pot
cutting board
knife
spoon

Recipe:

2 TBSP olive oil
1 large onion
1 sweet red pepper
4 cloves of minced garlic
2 quarts chicken stock (low sodium)
2 lb pork neck bones, smoked
1 can diced tomatoes
1 can corn
3 cans black beans
2 tsp cumin & oregano
1 bay leaf
1 can corn
1 tsp hot sauce

Notes:

Garnish with sour cream, guacamole and/or cilantro. Use low sodium products whenever possible with this recipe.


 

This soup has a hearty and complex broth that is fantastic on a cold day, especially when served with warm, crusty bread,

Start with chopping the pepper and onion and saute in the olive oil.  Add the chicken stock and pork neck bones, preferably smoked. If you can't find neck bones then ham works almost as well. Simmer the neck bones for a few hours, remove them, separate the meat, discard the bones and throw the meat back in the pot.

Add the spices, corn, tomato and beans then simmer for another hour and serve.