Southwestern Black Bean Soup Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
HOFFMANS CROCKERY FAVORITES---
1 lb: dried black beans, rinsed
6 cup: beef broth or bouillon,
1 large: onion, chopped
2: jalapeno peppers, seeded, chopped
1 centiliter: garlic, crushed
1 teaspoon: ground cumin,
1 teaspoon: ground oregano,
1 teaspoon: ground thyme,
1/8 teaspoon: ground cloves,
2: ham hocks, 1-lb. each,
1/3 cup: dairy sour cream or plain yogurt,
1 large: tomato, chopped
Directions:
In slowcooker, combine everything except sour cream/yogurt and chopped
tomato. Cover and cook on LOW 9 to 10 hrs. or until beans are tender.
Remove ham hocks; cool. Shred lean meat, discard skin, bones, and fat.
Return shredded lean ham to pot and reheat on HIGH, if necessary. Spoon
mixture into individual soup bowls. Top each with sour cream and chopped
tomato. Makes 6 to 8 servings.
Per serving - 233 cal, 17 g pro, 29 g carbo, 6 g fat, 15 mg chol, 247 mg
sod
Author - Mable Hoffman
Yield: 6 servings
Source from luhu.jp
tomato. Cover and cook on LOW 9 to 10 hrs. or until beans are tender.
Remove ham hocks; cool. Shred lean meat, discard skin, bones, and fat.
Return shredded lean ham to pot and reheat on HIGH, if necessary. Spoon
mixture into individual soup bowls. Top each with sour cream and chopped
tomato. Makes 6 to 8 servings.
Per serving - 233 cal, 17 g pro, 29 g carbo, 6 g fat, 15 mg chol, 247 mg
sod
Author - Mable Hoffman
Yield: 6 servings
Source from luhu.jp