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Black Bean Soup

I know you'll come to really on this recipe like I have. It's loaded with beans, meat and flavor for a really stick-to-the-ribs meal.—Joy Rackham, Chimacum, Washington

12 ServingsPrep: 25 min. Cook: 1-3/4 hours

Ingredients

4 cups (2 pounds) dried black beans
2 celery ribs, chopped
1 medium onion, chopped
1/2 cup chopped green pepper
1 tablespoon canola oil
3 garlic cloves, minced
2 smoked ham hocks
7 cups water
2 cans (4 ounces each) chopped green chilies
2 teaspoons chicken bouillon granules
1/2 teaspoon sugar
3 bay leaves
1 teaspoon chili powder
1 teaspoon ground cumin
Pinch pepper
1 pound fresh kielbasa or Polish sausage links
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

Soak beans according to package directions. Drain and rinse beans,
discarding liquid.
In a Dutch oven, saute the celery, onion and green pepper in oil
until tender. Add garlic; cook 1 minute longer. Add the beans, ham
hocks, water, chilies, bouillon, sugar and seasonings. Bring to a
boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans

2 of 2

Black Bean Soup (continued)

Directions (continued)

are tender.
Meanwhile, in a large skillet, cook kielbasa until a thermometer
reads 160°. Cut in half lengthwise; slice into 1/4-in. pieces.
Add kielbasa and tomatoes to soup.
Remove ham hocks; cool slightly. Remove meat from bones; cut into
cubes. Return to soup and heat through. Discard bay leaves. Yield:
12 servings (3 quarts).

Nutrition Facts: 1 serving (1 cup) equals 434 calories, 15 g fat (5 g saturated fat), 35 mg cholesterol, 648 mg sodium, 53 g carbohydrate, 13 g fiber, 24 g protein.